When the weather heats up, the last thing I want to do is fuss over heavy side dishes. I need something that screams summer refreshment, something bright that cuts right through the richness of burgers or barbecue ribs. That is why I am so excited to share this recipe with you. Trust me when I say this **Hawaiian Pineapple Coleslaw** is the easiest, tangiest slaw you will ever make. I whip this up nearly every weekend between Memorial Day and Labor Day now—it’s our absolute summer staple, and it’s ready faster than I can set out the plates!
Why This Hawaiian Pineapple Coleslaw Is Your New Favorite Side Dish
I swear, this recipe simplified my entire summer grilling routine. If you’re looking for a side dish that travels well, keeps everyone happy, and tastes totally different from that mushy deli stuff, then you’ve found it. This slaw is honestly unbeatable because it manages to be so complex in flavor but so simple in execution. You’ve got to try it!
- It’s ridiculously fast—we’re talking genuine 15 minutes of active time before it heads to the fridge.
- The tropical sweetness from the pineapple plays so nicely with the acid from the vinegar. It’s the perfect refresher!
- It holds up! This salad doesn’t get sad and watery halfway through the picnic.
Quick Prep Time for Easy Entertaining
If you measure your prep time honestly, you’ll see it’s about 15 minutes—maybe less if you’re quick with a box grater. That means while the charcoal is just getting hot, your side dish is already done and chilling out. You can’t beat that kind of efficiency.
Perfect Balance of Sweet and Tangy Flavor
It’s all about the dressing balance. We use white vinegar for that sharp, necessary tang, but we balance it perfectly with just the right amount of sugar. When that hits the sweet crushed pineapple, you get this amazing, slightly tropical zing that makes you grab a second serving, even if you usually skip slaw.
Gathering Ingredients for Your Hawaiian Pineapple Coleslaw
Don’t even try to cheat here by buying pre-shredded cabbage! Seriously, the whole secret to this amazing texture that keeps the slaw crisp, even after it sits for a while, is starting with fresh, solid vegetables. Getting the ingredients together is the longest part—and that’s not saying much! You want precision here; every measurement matters for that signature sweet and tangy profile we’re aiming for.
I always have a full spice cabinet stocked, but for this recipe, we need just a couple of staples, plus a tin of pineapple. You need to make sure that pineapple is completely drained, or you’ll end up with soupy coleslaw, and nobody wants that! If you ever need a quick way to thicken up a thinner dressing or sauce, I sometimes use a little trick I picked up; check out how to make heavy cream at home, though for slaw, just draining well is usually enough.
The Crisp Vegetables
You’ll need four cups of shredded cabbage, and here’s what I do: I grab a bag of those pre-mixed green and purple shreds. It saves time, and honestly, the color contrast looks fantastic in the bowl. Then, you throw in one cup of shredded carrots. The carrots add a little bit of earthy sweetness that pairs beautifully with the pineapple. For the very best Hawaiian Pineapple Coleslaw, make sure both your cabbage and carrots are cold and crisp when you toss them in—that’s where the crunch comes from!
Crafting the Signature Sweet Dressing
This is where the magic happens. You need half a cup of creamy mayonnaise to act as the base. Then, for the zip, get a quarter cup of white vinegar. If you want it sharper, like I sometimes do when serving it with rich pulled pork, try swapping that out for apple cider vinegar, but the white vinegar keeps it classic. Don’t forget the quarter cup of granulated sugar to balance it all out, plus just half a teaspoon of salt and a tiny dash of black pepper. Whisk this mixture until it’s totally smooth before it even touches the veggies!
Step-by-Step Instructions to Make Perfect Hawaiian Pineapple Coleslaw
Okay, this is the easiest part, I promise. The actual mixing takes less time than it takes to boil water! The key here—which I learned the hard way when I first tried making a proper Italian pasta salad and added the dressing too soon—is keeping your wet and dry components separate until the absolute last minute. Don’t rush the chilling time, though; that’s non-negotiable for the best flavor!
Combining the Base Mixture
First things first, grab your biggest mixing bowl. You’re combining everything that needs to be crisp here. That means your four cups of shredded cabbage mix and your one cup of shredded carrot go right in. Now, the pineapple! Remember I said draining is key? Take that 8-ounce can of crushed pineapple and make sure every last drop of syrup is squeezed out, usually by pressing it against the side of the strainer. We want the flavor, not the excess liquid. All that goes in together.
Preparing and Mixing the Dressing
In a separate, smaller bowl—this keeps your main bowl cleaner—we whisk the dressing ingredients. Whisk that mayonnaise until it’s lightened up a bit, and slowly add in your white vinegar, sugar, salt, and pepper. Whisk it vigorously! You want to make sure that sugar is completely dissolved before you pour it onto all that crisp cabbage. My personal trick? I always taste the dressing now before I pour it on the veggies. Does it need just a tiny pinch more salt? Now is the time to adjust before it meets the slaw!
The Crucial Chilling Time for Hawaiian Pineapple Coleslaw
Once the dressing is poured over the veggie and pineapple mix, use tongs or big spoons to gently toss everything together. You want every strand coated, but don’t mash it! Now comes the part that tests your patience, but you absolutely must honor it for the best Hawaiian Pineapple Coleslaw: cover it up and put it in the fridge. You need at least one hour of chilling time. This isn’t for cooling; it’s for letting the vinegar and sugar in the dressing soak into the cabbage just enough to soften it slightly and let all those great tropical flavors really bloom. If you try to eat it right away, the flavors will all taste separate, trust me. Wait the hour, and your payoff is so worth it!
Tips for Making Your Best Ever Hawaiian Pineapple Coleslaw
Even though this slaw is so simple, a few tiny tweaks can take it from great to absolutely stellar. I always keep a few tricks up my sleeve for when I’m making a huge batch for a crowd, like when I’m also making my avocado tuna salad for sandwiches later in the week. These small adjustments really show off the flavor potential here.
Ingredient Swaps and Additions
So, we talked about the apple cider vinegar swap for a sharper dressing, which I highly recommend if you find yourself needing a little more acid to cut through richer meats. That’s mentioned in the recipe notes, but here’s my favorite addition: finely chopped red onion! You only need about a quarter cup, but you need to chop it super fine so it blends in and doesn’t just ruin the texture for someone who hates raw onion. It adds such a lovely, sharp bite against all that sweet pineapple.
Another thing I experimented with was adding just a teaspoon of Dijon mustard into the dressing when whisking it all together with the mayo. It doesn’t change the flavor profile too much, believe it or not, but it gives the dressing this wonderful depth and emulsifies it beautifully so it clings perfectly to all those cabbage strands.
Serving Suggestions for This Sweet and Tangy Slaw
This Hawaiian Pineapple Coleslaw is amazing because it works with almost anything, but it truly shines next to smoky, fatty flavors. I always make a huge batch when we’re having ribs or pulled pork because that little bit of tropical tang just cuts right through the richness. It’s fantastic alongside grilled chicken, too!
Honestly, my favorite way to use it is as a topping. Pile a scoop right onto those smoky BBQ pulled pork sliders—the crunch and the tang are just heavenly against the soft bun. It’s slightly unexpected, but it balances everything out perfectly. It’s versatile; you won’t regret having extra!
Storage and Keeping Your Hawaiian Pineapple Coleslaw Fresh
This slaw is best eaten the day you make it, honestly, but it holds up surprisingly well in the fridge! You can totally keep leftovers for about three days. Just remember that because the vinegar is working on the cabbage, it’s going to get softer as time goes on—that’s normal, it just means the flavors keep melding!
One thing I strongly advise against is trying to freeze it. Freezing and thawing completely destroys that lovely crisp texture we worked so hard to achieve with the fresh cabbage. It just turns into a sad, watery mess. So, plan on eating it within three days or sharing it with neighbors!
Frequently Asked Questions About Pineapple Slaw
I always get a few questions when people try this recipe for the first time, especially since it strays a bit from the standard creamy dill slaw we see everywhere else. Don’t worry if you have a picky eater in the house; these little tweaks usually solve any problems right away!
Can I make this Hawaiian Pineapple Coleslaw vegan?
Absolutely, you can! The only non-vegan ingredient here is the mayonnaise, which is easy to swap out. I’ve had great success using a good quality store-bought vegan mayo. It binds just as well, and honestly, the tangy vinegar and sweet pineapple dominate the flavor profile anyway, so you won’t think twice about the swap. If you can’t find vegan mayo, sometimes folks use a cashew cream base, but that gets way too complicated for a quick side dish like this!
How long does the pineapple slaw keep?
The best way to experience this slaw is definitely within the first 24 hours. However, because we drain the pineapple so well, it stays quite respectable in the fridge for about three days. After day three, the cabbage starts to weep a little more moisture, and the crunch definitely takes a hit. Definitely don’t freeze it—it’ll look like soup!
How can I make this cabbage salad less sweet?
If you aren’t a huge fan of the sweeter slaw style, you have a couple of easy outs! You can simply cut the granulated sugar down from a quarter cup to two tablespoons. If you taste it and it still needs rescuing, increase the vinegar slightly—maybe adding an extra tablespoon of white or apple cider vinegar. That extra acid cuts right through sweetness beautifully and makes for a much sharper, zestier pineapple slaw.
You might also find our guide on making a cauliflower salad helpful if you want another crisp, refreshing dish around!
Estimated Nutritional Snapshot for Hawaiian Pineapple Coleslaw
So, I always feel a little nervous posting the nutrition facts because, let’s be real, this is a side dish meant for fun, not counting every single little carb! But since so many of you have asked for more details, here is a general look at what’s in a standard one-cup serving of this amazing Hawaiian Pineapple Coleslaw based on the ingredients we use.
I want to make sure you know these values are just estimates, okay? Our exact measurements, the brand of mayo we use, and how much sugar we decide to dissolve that day can change things slightly. Think of this as a good guideline rather than a strict guarantee, but it’s based on using standard measurements for the recipe.
- Serving Size: 1 cup
- Calories: Roughly 160
- Sugar: Around 15 grams (That’s the pineapple and the dressing talking!)
- Sodium: About 250mg
- Total Fat: Near 9 grams
- Carbohydrates: Nearly 19 grams
- Protein: Just 1 gram
See? Not bad at all for something so flavorful and perfect for a summer cookout! It gives you that little bit of sweet and tangy flavor without weighing you down.
Share Your Sweet and Tangy Creation
Now that you have all the secrets for making the crispest, tangiest Hawaiian Pineapple Coleslaw, I really want to know what you think! Did you stick to the white vinegar, or did you swing over to that sharper apple cider vinegar I mentioned? Did you add those optional red onions?
The best part of sharing recipes is hearing how you all put your own spin on things. Please take a moment and leave a star rating for this recipe below. Five stars if it knocked your socks off! If you’ve tried this slaw alongside something amazing, like maybe some fantastic easy chicken tostadas or your favorite BBQ, let us know the pairing in the comments!
I read every single comment, and your feedback helps me decide what to test out next for the summer menu. Happy mixing, everyone!
Print
Hawaiian Pineapple Coleslaw
- Total Time: 1 hour 15 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple, sweet, and tangy coleslaw featuring crushed pineapple.
Ingredients
- 4 cups shredded cabbage (green and purple mix)
- 1 cup shredded carrot
- 1 (8 ounce) can crushed pineapple, drained
- 1/2 cup mayonnaise
- 1/4 cup white vinegar
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine the shredded cabbage, shredded carrot, and drained crushed pineapple.
- In a separate small bowl, whisk together the mayonnaise, white vinegar, sugar, salt, and pepper until smooth.
- Pour the dressing over the cabbage mixture.
- Toss everything together until the vegetables are evenly coated.
- Cover the bowl and refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
- For a sharper flavor, use apple cider vinegar instead of white vinegar.
- You can add 1/4 cup of finely chopped red onion for extra bite.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 15
- Sodium: 250
- Fat: 9
- Saturated Fat: 1.5
- Unsaturated Fat: 7.5
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 2
- Protein: 1
- Cholesterol: 5
Keywords: Hawaiian coleslaw, pineapple slaw, cabbage salad, sweet coleslaw, side dish