There’s something absolutely magical about pineapple coleslaw – it’s the perfect balance of sweet, tangy, and refreshing that transforms any meal from ordinary to unforgettable. This isn’t your typical creamy coleslaw; it’s a vibrant, tropical twist that brings sunshine to your plate year-round. Whether you’re planning a summer barbecue, taco night, or need a show-stopping side dish, this pineapple coleslaw recipe is about to become your new go-to.
I absolutely love making this coleslaw because it’s so versatile and honestly? It’s ridiculously easy. The combination of crisp cabbage, sweet pineapple, and a zesty lime dressing creates layers of flavor that just sing together. It pairs beautifully with everything from pulled pork to fish tacos, grilled chicken, or even as a topping for burgers. The best part is that it gets better as it sits, so you can make it ahead – though I have to warn you, it rarely lasts long!
What makes this recipe truly special is how the pineapple juice mingles with the lime and vinegar to create this incredible, naturally sweet dressing that doesn’t rely on heavy mayo. You’ll notice the cabbage becomes more tender and the flavors deepen beautifully over time. I love serving this alongside Easy Pickled Red Onion Recipe for extra depth, and it’s also fantastic paired with Best Chickpea Salad Recipe for a complete meal.
Let me walk you through exactly how I make restaurant-quality pineapple coleslaw at home. The key is using fresh, crisp cabbage and – here’s my secret – not skipping the salt step. That initial salting draws out excess moisture and actually makes the cabbage crunchier. I also love adding fresh cilantro and jalapeño for an extra pop of flavor, but you can absolutely keep it simple if that’s your style.
For more coleslaw inspiration and serving ideas, check out Serious Eats for their take on classic slaws, or visit Bon Appétit for trendy coleslaw variations. And if you want to learn about complementary salad techniques, Quick Tasty Bacon Carbonara Recipe has some great insights on balancing flavors.
This recipe makes enough to feed a crowd, but honestly, I always make extra because it disappears so quickly. It’s the kind of dish that people ask for the recipe for – and now you have it! Get ready to become known as the person who makes THE BEST pineapple coleslaw.
Ingredients
- 1 medium head green cabbage, thinly sliced (about 8 cups)
- 1 cup fresh pineapple, cut into small chunks (or 1 cup pineapple chunks from can, drained, juice reserved)
- 1 large carrot, julienned or grated
- 1/2 red bell pepper, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño pepper, minced (optional, seeds removed for less heat)
- 3 tablespoons fresh lime juice
- 3 tablespoons pineapple juice (from fresh or canned)
- 2 tablespoons rice vinegar or white vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey or agave nectar
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 2 green onions, sliced thin (for garnish)
Instructions
- Slice your green cabbage into thin ribbons using a sharp knife, mandoline, or food processor. Place the sliced cabbage in a large colander and sprinkle with 1 teaspoon of salt. Let it sit for 5-10 minutes – this helps release excess moisture and makes the cabbage extra crispy.
- While the cabbage is salting, prepare your pineapple by cutting it into small, bite-sized chunks. If you’re using canned pineapple, make sure to reserve the juice for the dressing. Also julienne your carrot and slice your red bell pepper into thin strips.
- Rinse the salted cabbage under cold water and then pat it completely dry using a clean kitchen towel or paper towels. This step is crucial – any excess water will dilute your dressing, so don’t skip it.
- In a small bowl, whisk together the lime juice, pineapple juice, rice vinegar, olive oil, honey, salt, black pepper, and red pepper flakes if using. Taste the dressing and adjust the seasonings to your preference – you want a balance of sweet, tangy, and slightly spicy.
- In a large mixing bowl, combine the dried cabbage, pineapple chunks, julienned carrot, sliced red bell pepper, fresh cilantro, and minced jalapeño if using.
- Pour the dressing over the cabbage mixture and toss everything together thoroughly, making sure every piece of cabbage is coated with the dressing.
- Let the coleslaw sit at room temperature for at least 10 minutes to allow the flavors to meld together. For best results, refrigerate for at least 30 minutes before serving.
- Before serving, give the coleslaw another good toss and taste it again – you may want to add a pinch more salt or lime juice depending on your preference.
- Transfer to a serving bowl and garnish with sliced green onions. Serve cold or at room temperature alongside your favorite main dish.
Pro Tips
- **Make Ahead Magic**: This coleslaw is actually better when made 1-2 hours ahead of time. The flavors develop beautifully, and the cabbage becomes even more tender while staying crispy. You can prepare it up to 4 hours in advance, though it’s best served the same day.
- **Fresh vs. Canned Pineapple**: I prefer using fresh pineapple for the best flavor and texture, but canned pineapple works perfectly fine. Just make sure to drain it well and reserve the juice for the dressing – don’t waste that liquid gold!
- **Cabbage Selection**: Both green and napa cabbage work wonderfully in this recipe. Green cabbage gives you a more traditional coleslaw look, while napa cabbage creates a lighter, more delicate texture. Feel free to mix both for variety.
- **Heat Level**: The jalapeño is totally optional and can be adjusted based on your heat preference. Remove the seeds for less spice, or add more if you love it hot. You can also substitute with serrano pepper for extra kick.
- **Storage Tips**: Keep your finished coleslaw in an airtight container in the refrigerator for up to 3 days. The cabbage will gradually soften, but the flavors continue to improve. If it becomes too wet, simply drain off excess liquid before serving.
- **Serving Suggestions**: This coleslaw is absolutely perfect on fish tacos, pulled pork sandwiches, grilled fish, Asian-inspired bowls, or even as a refreshing side at your next barbecue. It’s also fantastic on top of grain bowls or alongside grilled chicken.
- **No Mayo Needed**: This is a naturally lighter coleslaw without heavy mayonnaise, making it perfect for warmer weather and more health-conscious meals. The olive oil keeps it creamy without being heavy.
- **Flavor Boosters**: Want to take it up a notch? Add toasted sesame seeds, a splash of coconut milk, or a touch of sriracha to the dressing. Fresh mint or basil are also beautiful additions if you have them on hand.
- **Customization**: Feel free to add thinly sliced red cabbage for color, shredded jicama for extra crunch, or diced mango to complement the pineapple. This recipe is very forgiving and welcomes creative additions.
- **Dressing Ratio**: The beauty of this recipe is the dressing-to-vegetable ratio. If you prefer a wetter slaw, add an extra 2-3 tablespoons of pineapple juice or lime juice. For a drier slaw, reduce the dressing slightly.
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