Easy Pineapple Coleslaw Recipe

This Easy Pineapple Coleslaw Recipe is the perfect condiment or side dish for all your favorite meals! Sweet, creamy, and made with the perfect amount of crunch it’s a summer dish that’s so tasty you’ll find yourself making it all year long.

Overhead image of a wooden bowl of easy pineapple coleslaw.
This is easy pineapple coleslaw recipe isn’t just tasty, but it’s full of nutrients and fiber, too!

When warm weather rolls around, we jump at the chance to take advantage of the fresh produce. With recipes like our Summer Strawberry Salad, Pineapple Watermelon Salsa, and our Chile Ginger Marinated Shrimp, there are so many options to choose from. It’s the perfect excuse to host backyard BBQs and partake in summer cookouts! Especially when BBQ graze boards are involved, and this Easy Pineapple Coleslaw recipe makes for the perfect addition to all your summer meals. 

Sweet, creamy, crunchy, and made with a perfect hint of tang, it’s made with fresh produce and simple ingredients for a quick appetizer, side dish, or condiment you can whip up in minutes.

Recipe Characteristics: Pineapple Coleslaw

There are endless reasons to love this homemade pineapple coleslaw recipe, but we’ll keep things brief with just a few. It’s: 

  • Full of vitamins, nutrients, and fiber
  • Gluten-free, nut-free, and dairy-free-friendly
  • Ready in under 30 minutes
  • Great to prepare in advance and tastes even better the next day. 
  • A great side dish for all your summertime meals! 

What’s the Difference Between Slaw and Coleslaw? 

Although their names are often used interchangeably, slaw and coleslaw aren’t exactly the same things. We’ll explain: 

Coleslaw comes from the Dutch word koolsla and was invented by the Dutch immigrants that founded New York. The combination of cabbage and other vegetables can be traced all the way back to Roman times. 

Close up image of a bowl of easy pineapple coleslaw.
Add this pineapple coleslaw to burgers, kabobs, sandwiches, and more!

However, mayonnaise, a crucial component in coleslaw, wasn’t invented until the 18th century. As a result, coleslaw, as we know it today, is roughly 250 years old. 

In addition, slaw (without the cole prefix) is a mixture of chopped raw vegetables tossed with a vinegar dressing. Furthermore, the vegetables used in coleslaw are primarily cabbage whereas slaw can contain any variety of crunchy veggies. 

Simple, Fresh Ingredients You’ll Need

For this easy pineapple coleslaw recipe, we took inspiration from the classic side dish and spruced it up with healthier ingredients and a tropical twist. The end result is the perfect balance of smooth and crunchy textures with sweet and tangy flavors. Here’s what you’ll need: 

Overhead image of bowls of shredded cabbage and broccoli slaw, scallions, pineapple chunks, mayo, jalapeños, and a lime wedge.
Save time by using pre-made coleslaw and broccoli slaw mixes.

For the Slaw 

  • Pineapple – Fresh pineapple will have the best flavor and texture. However, canned pineapple tidbits or chunks can be used, too. Just look for varieties without any added sugar. NOTE – Reserve 2 tablespoons of the juice for the slaw. If using canned pineapple, drain the can first. Then, reserve 2 tablespoons from the drained portion.   
Pro Tip

Pro Tip: For extra crunch, toss in ½ to 1 c chopped jicama! 

  • Cabbage – We use bagged shredded green cabbage, but you could easily shred it yourself. Then, add about a cup of shredded red cabbage, too. 
  • Broccoli Slaw Mix or Shredded Carrots – Use one or both for extra color, texture, and nutrients. 
Pro Tip

Note: If using a store-bought coleslaw mix and broccoli slaw, ensure you have 20 ounces in total.

  • Red Onion or Shallot – This adds a hint of tang that balances out the sweet flavor of the pineapple. 
  • Scallions (Green Onions) – Use the top white portion for a stronger onion flavor. 
  • Cilantro – Fresh cilantro leaves add a sharp, peppery taste. If you’re one of the unlucky people with the OR6A2 gene, feel free to omit it completely. 
  • Kosher Salt and Black Pepper – Use as little or as much as you’d like. 
  • Jalapeño – An optional addition, if you like a bit of heat, chopped and seeded jalapeño adds the perfect amount of kick. 

Nutrition Note: As mentioned, you can’t have coleslaw without cabbage! In addition to its satisfying crunch, this often overlooked vegetable also packs an impressive punch of nutrients and health benefits. For example, it’s rich in vitamin K, vitamin C, folate, manganese, and fiber. 

As a result, consuming cabbage as part of a well-balanced diet may help:

  • Reduce inflammation 
  • Boost immunity 
  • Regulate digestion
  • Improve heart health 
  • Lower blood pressure 
  • Lower cholesterol levels

For the Dressing 

  • Pineapple Juice – Reserved from the chopped pineapple, this helps marry the dressing and the slaw, infusing the entire dish with a hint of sweetness. 
  • Paleo friendly Mayo – This creates the classic creamy coleslaw base we know and love. If preferred, plain sour cream or Greek yogurt can be used in its place. 
Overhead image of pineapple coleslaw made with vegan buttermilk.
Use vegan buttermilk to create a sweet and tangy pineapple coleslaw mixture.

Vegan Ingredient Swap: To make this pineapple coleslaw recipe dairy-free, replace the mayo with ½ cup vegan buttermilk and 2 tablespoons of plain hummus! 

  • Lime Juice – Adds a sweet, sour flavor. 
  • Apple Cider Vinegar – The acid contributes to the tangy flavor coleslaw is known for. If needed, rice vinegar can be used in its place. 
  • Hot Sauce – Technically optional but highly recommended, we love a dash of hot sauce for extra depth. 
  • Light Olive Oil – Add just a tablespoon before serving as needed to freshen the dressing back up. 

How to Make Healthy Pineapple Coleslaw

For the best results, we recommend preparing this recipe in advance so the ingredients have plenty of time to marinate. Luckily, it comes together in minutes! 

  1. Prepare the Slaw Base. In a large bowl, toss together all the ingredients for the slaw until they’re well combined.  
  2. Make the Dressing. In a separate small mixing bowl, whisk all the dressing ingredients together until they’re smooth and creamy. 
Overhead image of a bowl of pineapple coleslaw ingredients ready to be combined.
Adjust the ingredients and spice level to satisfy your tastebuds.
Two hands tossing pineapple coleslaw together in a wooden bowl.
Toss all the ingredients together until they’re well combined.
  1. Combine. Pour the dressing over the cabbage mixture, and toss to coat the veggies completely. 
  2. Chill. Place the mixture in the refrigerator for at least 3 hours to cool and enhance the flavor. 
Two hands using serving spoons to fold extra red cabbage into a bowl of pineapple coleslaw.
Add extra cabbage to the slaw just before serving for extra volume and crunch.
Two hands holding a large wooden bowl of pineapple coleslaw.
Store leftover pineapple coleslaw in an airtight container in the fridge for up to 4 days.
  1. Serve. Add extra shredded red cabbage for a boost of crunch and light olive oil to freshen the dressing back up. Then, toss one more time, and enjoy! 
Pro Tip

Pro-Tip: Make this pineapple coleslaw a one-bowl recipe. To do so, whisk the dressing ingredients together in the bottom. Then, add the remaining ingredients, toss to combine, and chill it in the fridge. Easy peasy! 

Serving Suggestions

Our favorite way to use this homemade pineapple slaw recipe is served over our air fryer fish tacos! However, it’s also a great addition to any bbq graze board and pairs well with recipes like: 

How to Store Easy Pineapple Coleslaw 

Once it has marinated in the fridge, leftover pineapple coleslaw can be transferred to an airtight container and stored in the fridge for up to 4 days

Overhead image of a bowl of easy pineapple coleslaw with two serving spoons sticking out.
Prepare a big batch of this easy pineapple coleslaw recipe for bbq’s, pitch-ins, family dinners, and every occasion in between.

More of Our Favorite

Homemade Condiment Recipes

Looking for more easy homemade condiment recipes? We’ve got you covered with the gluten-free options below! 

Overhead image of a bowl of easy pineapple coleslaw with two serving spoons sticking out.

Easy Pineapple Coleslaw Recipe

  • Author: Lindsay Cotter
  • Total Time: 3 ½ hours
  • Yield: 6 servings
  • Diet: Gluten Free


Make this healthy pineapple coleslaw recipe for a sweet and tangy side dish or condiment for all your summer cookout needs!



Slaw Ingredients:

  • 1 cup diced pineapple and jicama (optional), reserve 2 Tablespoons pineapple juice
  • 12 to 14 ounce bag (3 cups) shredded cabbage
  • ¾ to 1 cup red cabbage, divided
  • 1 ½ cups broccoli slaw or shredded carrots
  • chopped red onion or 1 small shallot, chopped
  • 2 to 3 green onions (⅓ cup) diced, top portion only
  • cup finely diced cilantro
  • Optional – 1 diced jalapeno, seeds removed (see notes)

Wet Ingredients:

  • 2 Tablespoons pineapple juice
  • ½ to cup mayonnaise (paleo friendly), sour cream or plain Greek yogurt (see notes for vegan option)
  • 1 Tablespoon lime juice
  • 1 teaspoon apple cider vinegar or rice vinegar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Dash hot sauce (optional)
  • Optional 1 Tablespoon light olive oil


  1. In a large mixing bowl, toss together the pineapple, cabbage,½ cup red cabbage, broccoli slaw, onion, green onion, cilantro and optional jalapeño.
  2. In another small mixing bowl, whisk together pineapple juice, mayonnaise, lime juice, vinegar, salt, pepper and optional hot sauce until creamy. Add to coleslaw mixture and toss to coat.
  3. Place coleslaw in the fridge for 3 hours or up to 12 hours to marinate and enhance flavor. Remove from the fridge, add the additional ½ cup shredded red cabbage (for crunch) and, if desired, 1 Tablespoon light olive oil. Toss again before serving.
  4. Store in the fridge in an airtight container for up to 4 days.


Substitutes – For a vegan substitute to replace the mayo use ½ cup vegan buttermilk mixed with 2 Tablespoons hummus.

Prep Tips – If using a store-bought coleslaw mix and broccoli slaw make sure it is 20 ounces total slaw. For a creamier slaw, use ⅔ cup mayonnaise, sour cream, or plain Greek yogurt.

  • Prep Time: 20 minutes
  • chill time: 3 hours
  • Cook Time: n/a
  • Category: Appetizer, Side, Condiment
  • Method: Mix
  • Cuisine: American


  • Serving Size: 1 cup made with mayonnaise
  • Calories: 102
  • Sugar: 5.5 g
  • Sodium: 220.4 mg
  • Fat: 6.2 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 11.2 g
  • Fiber: 2.6 g
  • Protein: 1.7 g
  • Cholesterol: 13.3 mg

Keywords: pineapple coleslaw, pineapple coleslaw recipe, coleslaw, pineapple

We have a new cookbook!

Allergy Friendly Recipes for Everyone Around The Table! Pre-order here

Do you have questions, feedback, or tips about this recipe? Leave a comment below with any questions or feedback you’d like to share!

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published