I’ve been so excited to share this Pineapple Coleslaw with its sweet and tangy dressing, making it the most delicious coleslaw I’ve ever tasted—end of story.
Pineapple brings a special flavor to dishes because of its vibrant, tart, bright, and citrusy kind of taste. It’s a unique tropical fruit that can bring some dishes to life like crazy.
If you think about it, coleslaw is nothing more than shredded cabbage with vinegar and sometimes a creamy sauce, usually made with sour cream or mayonnaise. But add pineapple, with its sweet and tart flavors, and you can see how it would complement a dish like creamy cabbage coleslaw. That’s why this recipe for pineapple coleslaw just dances with flavor.
Pineapple Coleslaw: Why Your Family Will Want This Every Cookout
Coleslaw is standard cookout fare, but make it a pineapple coleslaw, and suddenly, kids’ eyebrows go up with interest. “Pineapple coleslaw??? I want to try it!” and once they do, they will be coleslaw fanatics, too. And they’ll be eating more nutritious cabbage as well — which is one nutrient-dense cruciferous vegetable, you know.
The other day, I made this pineapple coleslaw for little Harper’s family, who have a cookout every Saturday night. She’s my favorite child to babysit and cook for because she’s super-smart and has so much personality. I can already see her as the head of the cheerleading squad or conducting the marching band—anything that requires being confident, strong, and a wee bit in charge. “I don’t want you to be that way,” she’ll say to me (which means stop talking to other adults and acting like you are one). “I want you to be the other way.” And that means going back to talking about all things Barbie and Bratz dolls.
Now that I’m babysitting and cooking for little ones, could someone re-release the Weebles Haunted House?! I’m just putting that out there in case anyone wants to give me that dream job Tom Hanks had in the movie Big.
How to Make Ahead and Store
This pineapple coleslaw dish will refrigerate well for maybe 2 days at most before the acidic pineapple makes the colors bleed. I recommend eating this one up fast—which should be no problem since it’s A-MAZ-ING! Coleslaw does not freeze well, of course, because you just cannot mix oil and vinegar and then put them in a freezer (but you won’t have to).
Stir-Ins for Meal Ideas
I have so many great ideas for this dish. Some major savory stir-ins, like shredded chicken, shredded barbecue pork, Cajun crab, or imitation crab, would be delicious. Then, you’ll have a tropical coleslaw salad that’s a meal.
Is This Dish Vegan? If Not, Can It Be?
Well, the only thing here holding this back from being vegan is the mayonnaise, and you probably have your favorite vegan mayonnaise if you’re vegan. If not, the going favorite for us in coleslaw seems to be Follow Your Heart Vegenaise.
Serving Suggestions
Here are two suggestions for mains that would let pineapple coleslaw really shine: Slow Cooker Beer Barbecued Shredded Chicken Sliders or Grilled Chicken Adobo. Serve with some creamy, tender Easy Twice Baked Potatoes stuffed with cheese and other yummies, or some Oven-Baked Asparagus with Garlic and Parmesan. For dessert, try the Creamy Hazelnut Raspberry-Topped Tartlets, which are so fast, yummy, and gorgeous that they’ll amaze your guests and family!
Pineapple Coleslaw
Ingredients
- 1 16-oz bag coleslaw mix
- 1 cup pineapple tidbits drained
- 3/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine the coleslaw mix and drained pineapple tidbits.
- In a separate small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
- Pour the dressing over the coleslaw and pineapple mixture and toss to coat evenly.
- Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
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