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Raise your hand if coleslaw reminds you of summer barbecues, backyard picnics, and maybe that little deli down the street that always gets it right. ✋ Now let’s take it to the next level. Enter: Pineapple Coleslaw. It’s crunchy, tangy, and just sweet enough to make you wonder why you haven’t been adding pineapple to, well, everything all along.
My family and I are currently deep in a love affair with pineapple. Let me show you.
It’s Tangy, It’s Tropical, It’s a Backyard Summer Vibe
I traveled to Mexico with the family a few years ago and I can confidently say that this trip changed my families life…in more ways than one, maybe, but certainly in the way of the pineapple.
We ate fresh pineapple from a little farm on the side of the road. They gave us a little baggie of dried jalapeno to sprinkle over the top and that’s what we did as we rode in the way back of a very hot, non-air conditioned van full of sweaty people on our way to a tour of Chichen Itza.
We arrived covered in pineapple juice and no one was even mad about it, because wow. Fresh pineapple warm from the sun is unreal.
Enter this pineapple coleslaw recipe, one of the many ways I’ve been working on adding more pineapple to my life now that I’m so obsessed.
This tropical twist on a classic summer side is perfect for your next cookout or potluck. Bonus: It pairs like a dream with our pulled pork, grilled teriyaki chicken, or even your favorite baja shrimp tacos.
3 Reasons You’ll Love This Recipe:
Quick & Easy: Chop, stir, eat. It takes about 10 minutes to get this one the table.
Fresh and Fun: Pineapple adds a burst of sweetness to balance the tangy dressing. Fresh pineapple is definitely the vibe here, but canned will do if you’re in a pinch.
Crowd-Pleaser: Whether you’re feeding picky eaters or adventurous foodies, this one’s a hit. Kids love the sweetness, adults love that it’s something a little different.
What Readers are Saying!
“I never imagined pineapple goes well with coleslaw. But apparently it works like magic. It adds a tropical hint to the recipe which makes it more appetizing. I like the citrus vibe it gives.” – Mayumi
Ingredient Notes:
See the recipe card for full information on ingredients and quantities.
Pineapple – We highly recommend freshly cut pineapple, but canned will work in a pinch.
Coleslaw Mix – Just grab a bag of coleslaw mix from your local store unless you’ve got the time to shred your own cabbage.
Jalapeno – Remove the seeds and ribs to cut the heat or leave them in for extra spice.
Red Onion – If you don’t like the bite of red onion, soak it in cold water for ten minutes and it’ll mellow it out.
Cilantro – Swap in parsley if you’re allergic to cilantro.
Dressing – This is a mix of mayonnaise, sugar, apple cider vinegar, and salt.
How To Make Pineapple Coleslaw:
Dice up the pineapple into bite sized pieces. Here’s a great video showing how to do this easily!
Add the pineapple, jalapeno, red onion, and cilantro to a bowl with the coleslaw mix.
Whisk together the mayo, sugar, apple cider vinegar, and salt in a small bowl to make the dressing.
Pour the dressing over the top, stir to combine, and adjust the salt as needed. Serve immediately or pop in the fridge for later.
More Tropical Favorites:
We’re loving adding a little tropical flair to our recipes this summer!
A few of our favorites include our mango avocado salsa, baked coconut shrimp, ambrosia salad, and of course our mojito pitcher recipe!
Helpful Tip!
Got extra pineapple? Air fry it!
You’re going to love this air fryer pineapple recipe! It’s perfect for using up any extra fresh pineapple. It gets rubbed with a bit of cinnamon and sugar and then air fried to perfection!
Storage:
Keep your leftover pineapple coleslaw in a covered dish in the fridge for up to 3 days.
The cabbage will release a bit of liquid as it sets in the fridge, but it still tastes great!
Pineapple Coleslaw
Ingredients
- 20 ounces pineapple fresh preferred
- 16 ounces coleslaw mix
- 1 small jalapeno more or less, to taste
- 1/4 cup chopped red onion
- 3 tablespoons chopped cilantro
- 3/4 cup mayonnaise
- 1/4 cup sugar
- 3 tablespoons apple cider vinegar
- 1 teaspoon salt
Instructions
- Chop the pineapple into small pieces and add to a large mixing bowl with the coleslaw mix.
- Slice the jalapeno in half lengthwise and use a spoon to scrape out and discard the seeds and membranes. Mince the jalapeno.
- Add the jalapeno, red onion, and cilantro to the bowl of coleslaw mix and stir to combine.
- In a small bowl, stir together the mayonnaise, sugar, apple cider vinegar, and salt.
- Pour the dressing over the coleslaw mix and stir to combine. Serve immediately or cover and store in the fridge for up to 2-3 days.
Tips & Notes:
Nutrition Information:
This recipe was originally published in June 2018. It was updated with new photos in May 2022.
LISA says
Hi! I am looking for a recipe I thought I had seen on here and can’t seem to find it. It was maybe a pulled bbq chicken sandwich with pineapple slaw recipe or it was called chipotle chicken. I know it was a sandwich recipe with pineapple slaw
Karly says
Hi Lisa! We have this pulled BBQ chicken recipe: https://www.bunsinmyoven.com/crockpot-bbq-chicken/ I don’t have a chipotle chicken recipe, but that would be tasty with this slaw, for sure!
Mayumi Liwayway Espina says
I never imagined pineapple goes well with coleslaw. But apparently it works like magic. It adds a tropical hint to the recipe which makes it more appetizing. I like the citrus vibe it gives.
Denmark @ Healthy Living says
I am definitely making this Pineapple Coleslaw and will add chilly pepper for more spice.
Jenn @ MyKetoPartner says
Kudos to the Caribbean Princess for sending you out on these trips! You’re always coming up with new ideas and posting these delicious recipes for us to enjoy. Thinking about it, pineapples would make a great addition to cole slaw both in flavor and texture. Will definitely have to try this out. Thanks for sharing!
Katie Slaymaker says
We love the colslaw.
Karly says
Glad to hear that! 🙂
Aimee says
First of all, I’ve never even thought to put pineapple in coleslaw, but this is genius! Second, I love how you all fell in love with the fruit while on vacation. Something similar happened to me many, many, years ago with mango when I was on a trip to Jamaica.
Karly says
I’m going to need to give mango another try. I’m not a huge tropical fruit person, but maybe I just need to take a vacation to test them all. 😉
Michael says
Outstanding!
Probably the best coleslaw I’ve ever made.
Karly says
Oh yay! So glad you loved it!
Barbara says
If you don’t have one of those pineapple coring gadgets, you are missing out. They perform great. I first had a plastic one and then got a stainless steel, they work equally well so don’t have to pay a lot. You won’t regret it!
Karly says
I think I’ll have to get one now that we’re all hooked on pineapple!
Virginia Moore says
Thank you for the recipe for Pineapple Cole slaw. My grandmother used to make it years ago when I was a little kid. Many years ago! But I still remember it and now I’m anxious to make it. I think it will fit perfectly with our July 4th barbecue. Alao, I wanted to thank you for giving details on your wonderful trip. It made my day!
Karly says
Hope you enjoy the slaw! 🙂