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Pineapple Coleslaw Summer Side

As seen in: Fire Up the Grill and Embrace Summer

Pineapple coleslaw combines crisp green and red cabbage, vibrant carrots, fresh pineapple, and green onions for a bright, sweet-tangy crunch. A creamy dressing made from mayonnaise, sour cream, honey, and a touch of Dijon brings all the flavors together. This side dish is easy to prepare in just 20 minutes—simply toss the veggies and pineapple together, mix up the dressing, and blend everything for a crowd-pleasing complement to grilled mains or picnic plates. Chill before serving to let the flavors meld and enjoy a refreshing, fruity twist on a classic favorite.

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Created By Mia
Last modified on Sun, 25 May 2025 16:18:14 GMT
A close up of a pineapple coleslaw. Save This
A close up of a pineapple coleslaw. | yummywithmia.com

This pineapple coleslaw brings together crisp cabbage, sweet pineapple, and a creamy tangy dressing for the perfect summer side. I make this for barbecues and potlucks whenever I want something simple yet crowd-pleasing that cuts through rich grilled flavors.

Ingredients

  • Green cabbage shredded: offers crunch and earthy base use fresh dense heads for best texture
  • Red cabbage shredded: adds vibrant color and subtle peppery bite choose ones with shiny outer leaves
  • Carrot grated: gives natural sweetness and color go for firm carrots with minimal blemishes
  • Green onions sliced: bring a mild bite and freshness pick ones with vibrant green tops
  • Pineapple diced: adds juicy sweetness fresh is ideal for brightness but well-drained canned works in a pinch
  • Mayonnaise: creates the creamy texture choose one with clean ingredient list for the best flavor
  • Sour cream: gives tangy depth either full-fat or light versions work
  • Apple cider vinegar: adds necessary acidity for balance look for raw unfiltered versions for a fruitier flavor
  • Honey: blends all flavors and softens acidity raw or local honey gives the best character
  • Dijon mustard: injects a little sharpness to the dressing
  • Salt: enhances all ingredients use fine sea salt for even distribution
  • Black pepper: gives subtle background warmth fresh cracked is ideal

Step-by-Step Instructions

Prepare the Vegetables:
Finely shred green cabbage and red cabbage using a chef’s knife or mandoline place into a large mixing bowl grate the carrot and thinly slice the green onions add them to the bowl along with diced pineapple
Mix the Dressing:
In a small mixing bowl whisk mayonnaise sour cream apple cider vinegar honey Dijon mustard salt and black pepper together until the mixture is silky and fully combined
Dress the Slaw:
Pour the dressing all over the cabbage mixture use large tongs or clean hands to toss gently but thoroughly ensuring every bite is evenly coated
Chill the Coleslaw:
Cover the bowl and refrigerate for at least one hour so flavors meld and cabbage softens slightly
Serve and Finish:
Right before serving toss the coleslaw again and taste to see if more salt or pepper is needed
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A spoon is scooping up a salad. | yummywithmia.com

Storage Tips

Keep pineapple coleslaw stored in a covered container in the refrigerator for up to three days The flavor actually develops as it sits If the cabbage releases extra liquid simply toss to reincorporate everything before serving I do not recommend freezing as the vegetables lose their crunch

Ingredient Substitutions

You can substitute Greek yogurt for the sour cream for a lighter tang and added protein For a vegan twist plant-based mayo and yogurt works well If you cannot find fresh pineapple good quality canned pineapple—drained very well—is a great alternative

Serving Suggestions

Serve this coleslaw alongside classic barbecue mains like ribs and pulled pork or spoon it on top of fish tacos for a cool sweet crunch It is also great as a sandwich topping for leftover grilled chicken Try adding a sprinkle of toasted sunflower seeds or chopped fresh cilantro just before serving for added flair

Cultural and Historical Context

Coleslaw has been enjoyed at American picnics and gatherings for generations Traditionally made just with cabbage and carrots this version brightens up the standard with a tropical twist inspired by warm-weather cookouts and flavors popular in Hawaiian barbecue

A bowl of coleslaw with carrots and cabbage. Save This
A bowl of coleslaw with carrots and cabbage. | yummywithmia.com

Common Questions

→ Can I use canned pineapple instead of fresh?

Yes, canned pineapple works well. Be sure to drain it thoroughly and dice it into small pieces for best texture.

→ How long does pineapple coleslaw keep in the fridge?

Stored in an airtight container, pineapple coleslaw stays fresh for up to 2 days. Give it a quick toss before serving.

→ Is there a vegan version of this dish?

Absolutely! Just substitute plant-based mayonnaise and yogurt for the mayonnaise and sour cream in the dressing.

→ What protein dishes pair well with this coleslaw?

This side shines with grilled chicken, pulled pork, or fish tacos. Its sweet acidity balances savory and smoky flavors.

→ How can I add extra crunch or flavor?

Try adding toasted sunflower seeds or chopped cilantro. They lend extra texture and herbal brightness to the salad.

→ Can I prepare this in advance for a picnic?

Yes! Make it up to a day ahead and keep it chilled. The flavors meld beautifully as it rests in the refrigerator.

Pineapple Coleslaw Side Dish

Sweet-tangy coleslaw with pineapple, fresh veggies, and creamy dressing. Perfect side for any gathering.

Preparation Time
20 Minutes Required
Cooking Time
~
Overall Time
20 Minutes Required
Created By: Mia

Recipe Type: Summer BBQ

Skill Level: Beginner-Friendly

Recipe Origin: American

Output: 6 Portions

Diet Preferences: For Vegetarians, Without Gluten

What You Need

→ Vegetables

01 4 cups green cabbage, finely shredded
02 1 cup red cabbage, finely shredded
03 1 large carrot, grated
04 3 green onions, thinly sliced

→ Fruit

05 1½ cups fresh pineapple, diced (or canned pineapple, drained and diced)

→ Dressing

06 ½ cup mayonnaise
07 2 tablespoons sour cream
08 1 tablespoon apple cider vinegar
09 1 tablespoon honey
10 ½ teaspoon Dijon mustard
11 ½ teaspoon salt
12 ¼ teaspoon black pepper

How to Make It

Step 01

In a large mixing bowl, combine green cabbage, red cabbage, carrot, green onions, and diced pineapple.

Step 02

In a separate bowl, whisk together mayonnaise, sour cream, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth.

Step 03

Pour the dressing over the cabbage mixture. Toss well to coat all the ingredients evenly.

Step 04

Cover and refrigerate for at least 1 hour to allow flavors to meld.

Step 05

Before serving, toss again and adjust seasoning if needed.

Helpful Tips

  1. For a lighter version, substitute Greek yogurt for sour cream or part of the mayonnaise.
  2. Add a handful of chopped cilantro or toasted sunflower seeds for extra flavor and crunch.
  3. This coleslaw pairs well with grilled chicken, pulled pork, or fish tacos.
  4. For a vegan version, use plant-based mayonnaise and yogurt.

What You'll Need

  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Chef’s knife
  • Cutting board
  • Grater

Allergy Details

Review ingredients for allergens and reach out to a healthcare expert with concerns.
  • Contains eggs (mayonnaise).
  • Contains dairy (sour cream).
  • Gluten-free if all ingredients are certified gluten-free.
  • Check mayonnaise and sour cream labels for potential allergens.

Per-Serving Nutrition Info

Please view this nutritional data as an estimate and not a replacement for professional guidance.
  • Calories: 170
  • Fat Content: 11 g
  • Carbohydrates: 17 g
  • Protein Content: 2 g