If you’re craving a side dish that bursts with bright flavor and a perfect balance of sweetness and zest, this Sweet & Tangy Hawaiian Pineapple Coleslaw Recipe is going to become your new favorite. Imagine crisp cabbage and carrots mingling with juicy pineapple, all enveloped in a creamy, flavorful dressing that has just the right touch of vinegar, Dijon mustard, and a little kick of heat. This salad is refreshingly different, wonderfully vibrant, and effortlessly easy to whip up — ideal for summer barbecues, potlucks, or any meal that needs a little extra sunshine on the plate.
Ingredients You’ll Need
Getting your hands on the ingredients for this recipe is straightforward and budget-friendly. Each element plays a crucial role to build the perfect harmony of textures and flavors — from the crunchy coleslaw mix to the lovely sweetness of pineapple and the tangy punch of apple cider vinegar. Let’s break down exactly what you’ll want to have ready.
- Coleslaw mix (14 oz or 400g): A crunchy foundation of shredded green cabbage and carrots that adds texture and freshness.
- Crushed pineapple (8 oz or 225g), drained: Sweet, juicy pineapple bits that give the coleslaw its iconic tropical flair.
- Mayonnaise (1/2 cup or 120g): Creamy binder that melds all the flavors together smoothly.
- Apple cider vinegar (1 tablespoon): Adds a bright, tangy note that lifts the entire dish.
- Sugar (1 tablespoon): Just enough sweetness to balance out the acidity.
- Salt and pepper: Essential seasonings that enhance and round out the flavors.
- Green onions (1/4 cup, sliced): Fresh and mildly sharp, these add a nice bite and color contrast.
- Cilantro (1/4 cup, chopped): Brings an herbaceous lift that brightens the salad’s personality.
- Dijon mustard (1 teaspoon): Puts in subtle tang and depth to the dressing.
- Red pepper flakes (a pinch): For a gentle heat that wakes up your taste buds without overpowering.
How to Make Sweet & Tangy Hawaiian Pineapple Coleslaw Recipe
Step 1: Prepare the Pineapple
Start by draining your crushed pineapple carefully, but don’t toss out the juice just yet — you’ll use some of it in the dressing to add that extra burst of pineapple flavor without overwhelming the creaminess.
Step 2: Whisk the Dressing
In a medium bowl, combine mayonnaise, apple cider vinegar, sugar, and about two tablespoons of the reserved pineapple juice. Add the Dijon mustard for tang and season with salt and pepper to taste. Whisk everything together until smooth and luscious — this is where the magic that holds the coleslaw together happens!
Step 3: Combine the Vegetables and Pineapple
In a large bowl, toss the coleslaw mix with the drained pineapple. The color from the carrots and green cabbage paired with the golden pineapple chunks will already start making this salad feel vibrant and inviting.
Step 4: Dress the Slaw
Pour your tangy, creamy dressing over the pineapple and cabbage mixture. Toss everything gently but thoroughly until each shred and chunk is lightly coated with that irresistible dressing.
Step 5: Chill for Flavor Fusion
Cover the bowl and refrigerate your coleslaw for at least 30 minutes. This chilling time allows all the flavors to meld together and the texture to soften just slightly, creating that perfect balance of crisp and creamy.
Step 6: Garnish and Serve
Right before serving, sprinkle the sliced green onions and chopped cilantro on top. Not only do they brighten the look, but they add fresh bursts of flavor that contrast beautifully with the sweet and tangy base.
How to Serve Sweet & Tangy Hawaiian Pineapple Coleslaw Recipe
Garnishes
Fresh green onions and chopped cilantro are the traditional and beautiful garnishes often used, but feel free to add extra red pepper flakes or even toasted macadamia nuts for crunch and flavor depth. These simple additions can really elevate the dish’s presentation and taste.
Side Dishes
This Sweet & Tangy Hawaiian Pineapple Coleslaw Recipe pairs exceptionally well with grilled meats like chicken, pork, or fish, as well as pulled pork sandwiches. Its fresh acidity and sweet notes can cut through rich, smoky flavors and bring your entire meal into perfect harmony.
Creative Ways to Present
Try serving this coleslaw inside lettuce cups or on top of crispy tacos for a refreshing twist. You can also layer it with grilled pineapple slices for a stunning tropical salad bowl or spoon it onto burgers as a zesty topping that will surprise and delight everyone at the table.
Make Ahead and Storage
Storing Leftovers
Keep any leftover coleslaw in an airtight container in the refrigerator. It should stay fresh and tasty for 2 to 3 days, though be aware the texture might soften a bit over time as the dressing continues to soak in.
Freezing
This coleslaw is not ideal for freezing since the mayo-based dressing and fresh vegetables will separate and become watery upon thawing. It’s best enjoyed fresh within a few days of making.
Reheating
Because this recipe is best served chilled and raw, reheating isn’t necessary or recommended. Simply give leftovers a gentle stir and enjoy cold for maximum crunch and flavor.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple will provide a nice natural sweetness and juiciness, but be sure to drain any excess juice or you may end up with a too-wet coleslaw. Adjust the dressing accordingly.
Is this recipe vegan or can it be made vegan?
Traditional mayonnaise contains eggs, but you can substitute with a vegan mayo to make this recipe plant-based without losing any creaminess or flavor.
How spicy is the coleslaw?
The pinch of red pepper flakes provides just a gentle warmth that complements the sweetness and tang without overpowering. You can adjust or omit the flakes to suit your heat preference.
Can I prepare this coleslaw a day in advance?
Yes! In fact, letting it chill overnight allows the flavors to develop beautifully. Just keep it covered airtight and give it a quick stir before serving.
What other herbs can I use if I don’t like cilantro?
Fresh parsley or mint are lovely alternatives that add their own unique freshness and aroma without the distinctive taste of cilantro.
Final Thoughts
There’s something so joyful about this Sweet & Tangy Hawaiian Pineapple Coleslaw Recipe — it’s like a little island getaway on your plate. Whether you’re hosting a summer cookout or simply want to brighten up your weeknight dinner, this recipe is a guaranteed crowd-pleaser that’s as quick to make as it is delicious. Give it a try and watch how the sweet, the tang, and the crunch come together to create something truly special.
Print
Sweet & Tangy Hawaiian Pineapple Coleslaw Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 6 to 8 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American Hawaiian Fusion
Description
A refreshing Sweet & Tangy Hawaiian Pineapple Coleslaw featuring a vibrant mix of shredded cabbage, carrots, and juicy crushed pineapple, tossed in a creamy, tangy dressing with a hint of heat. Perfect as a side dish for barbecues, picnics, and summer gatherings.
Ingredients
Coleslaw Mix
- 1 bag (14 oz or 400g) coleslaw mix (shredded green cabbage and carrots)
Fruit
- 1 can (8 oz or 225g) crushed pineapple, drained (reserve juice)
Dressing
- 1/2 cup (120g) mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
- 1 teaspoon Dijon mustard
- A pinch of red pepper flakes
- Reserved pineapple juice (about 2-3 tablespoons)
Garnish
- 1/4 cup sliced green onions
- 1/4 cup chopped cilantro
Instructions
- Drain Pineapple: Drain the crushed pineapple completely, reserving the juice to use in the dressing for added flavor and sweetness.
- Prepare Dressing: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, pineapple juice, Dijon mustard, salt, pepper, and red pepper flakes until smooth and well combined.
- Combine Coleslaw Mix and Pineapple: In a large mixing bowl, combine the coleslaw mix with the drained crushed pineapple, gently folding to mix evenly without breaking down the cabbage.
- Toss with Dressing: Pour the prepared dressing over the coleslaw and pineapple mixture. Toss thoroughly to ensure all pieces are coated evenly with the sweet and tangy dressing.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld and the coleslaw to chill.
- Garnish and Serve: Before serving, garnish with sliced green onions and chopped cilantro for a fresh, vibrant finish.
Notes
- For best flavor, refrigerate the coleslaw for at least 30 minutes or up to 2 hours before serving.
- You can substitute mayonnaise with a vegan mayo alternative for a vegan version.
- Adjust the sugar and vinegar quantities to balance sweetness and tanginess according to your taste preference.
- Adding a pinch of red pepper flakes brings a subtle heat; omit if you prefer a milder slaw.
- This coleslaw pairs beautifully with grilled meats, seafood, or as a refreshing side for sandwiches.
