Escape to the tropics with this vibrant Hawaiian Pineapple Coleslaw, a delightful twist on a classic that bursts with sweet, tangy, and savory flavors. It’s the perfect refreshing side dish to liven up any meal, from backyard barbecues to weeknight dinners.
This colorful coleslaw is a sweet and tangy explosion of tropical flavors, piled high with juicy pineapple and a creamy, zesty dressing.
Recipe Details
- Flavor Profile: Sweet, tangy, tropical, with a hint of savory and a touch of creamy richness.
- Textures: Crisp shredded vegetables, tender pops of pineapple, and a smooth dressing.
- Total Active Time: 20 minutes
- Difficulty: Easy
What You’ll Need
This Hawaiian Pineapple Coleslaw is all about bringing together fresh, vibrant ingredients for a truly delightful experience. You’ll need a base of crisp, finely shredded cabbage and carrots, complemented by the sweet burst of pineapple. The dressing is a creamy concoction of mayonnaise and sour cream, livened up with a zesty blend of pineapple juice, vinegar, and a touch of sugar and seasoning.
Ingredient Notes
- Green Cabbage – This provides the classic coleslaw crunch and a neutral base for all the other wonderful flavors. Look for a firm, fresh head of cabbage.
- Carrots – Adds a touch of sweetness and beautiful color. Freshly shredded carrots will have the best texture.
- Fresh Pineapple – The star of this Hawaiian coleslaw! It brings a juicy sweetness and a distinct tropical flair. Make sure it’s ripe and fragrant.
- Mayonnaise – The creamy foundation of our dressing. Use your favorite brand for the best taste.
- Sour Cream – Adds a lovely tanginess and extra creaminess to the dressing. Full-fat will yield the richest results.
- Pineapple Juice – This helps to thin the dressing and infuse it with even more pineapple flavor. Drain the can of pineapple, but reserve some of the juice!
- Apple Cider Vinegar – Provides a crucial acidic counterpoint to the sweetness, balancing the dressing beautifully.
- Granulated Sugar – Just a touch to enhance the sweetness of the pineapple and balance the tang.
- Dijon Mustard – Adds a subtle, savory depth and helps to emulsify the dressing.
- Celery Seed – A classic coleslaw seasoning that adds a unique, slightly savory note.
- Salt and Black Pepper – To taste, to bring all the flavors together.
Add-ins and Substitutions
While this Hawaiian Pineapple Coleslaw is wonderful as is, you can certainly make it your own! For a touch more crunch, consider adding some finely diced red or yellow bell pepper. If you prefer a sharper bite, a touch of finely minced red onion can be a delightful addition. For a slightly richer dressing, you can swap some of the sour cream for Greek yogurt. If fresh pineapple isn’t available, well-drained crushed pineapple can work in a pinch, though fresh offers the best texture and flavor.
How to Make Hawaiian Pineapple Coleslaw
Let’s get this tropical coleslaw ready to enjoy! It’s wonderfully simple and comes together in just a few minutes.
First, prepare your vegetables. In a large bowl, combine the shredded green cabbage and shredded carrots. Give them a gentle toss to distribute evenly.
Next, add the star of the show: the diced fresh pineapple. Sprinkle it over the cabbage and carrot mixture.
Now, let’s whip up that dreamy dressing. In a separate medium bowl, whisk together the mayonnaise, sour cream, reserved pineapple juice, apple cider vinegar, granulated sugar, Dijon mustard, and celery seed. Continue whisking until the dressing is smooth and well combined.
Season the dressing with salt and freshly ground black pepper to your liking. Remember, you can always add more seasoning later, so start with a little and taste.
Pour the creamy dressing over the cabbage, carrot, and pineapple mixture. Now, the key is to gently fold everything together until the vegetables and pineapple are evenly coated with the dressing. Be careful not to overmix, as this can bruise the vegetables and make the coleslaw watery.
- Pro Tip: For the best flavor and texture, it’s ideal to let the coleslaw chill for at least 15-30 minutes before serving. This allows the flavors to meld and the vegetables to slightly soften, becoming perfectly tender-crisp.
Transfer the Hawaiian Pineapple Coleslaw to a serving bowl. If you’re not serving it immediately, cover it tightly and refrigerate.
Recipe Tips
- Shredding Matters: For the best texture, aim for finely shredded cabbage and carrots. You can use a mandoline slicer for uniformity or a food processor with a shredding attachment. If you’re chopping by hand, be sure to get them as fine as possible.
- Drain Well: Make sure to drain your diced pineapple well to prevent the coleslaw from becoming too watery. A fine-mesh sieve is perfect for this.
- Taste and Adjust: Always taste your dressing before adding it to the slaw, and taste the finished slaw as well. Adjust salt, pepper, sugar, or vinegar as needed to achieve your perfect balance of sweet and tangy.
- Don’t Overdress: It’s better to start with a little less dressing and add more if needed. You want the vegetables to be coated, not swimming.
- Chill Time is Key: While you can technically serve this immediately, letting it chill for a bit truly elevates the flavors and improves the texture.
FAQs
- Can I use pre-shredded coleslaw mix? Yes, you absolutely can! Pre-shredded coleslaw mix, which typically contains cabbage and carrots, is a convenient shortcut for this recipe. Just make sure it’s fresh.
- How long does Hawaiian Pineapple Coleslaw last? This coleslaw is best enjoyed within 2–3 days when stored in an airtight container in the refrigerator. The vegetables will soften over time, so the texture is optimal when fresh.
- Can I make this vegan or dairy-free? To make this recipe vegan, you can substitute the mayonnaise with a vegan mayonnaise and the sour cream with a vegan sour cream or plain unsweetened vegan yogurt.
- Can I add other fruits? While pineapple is the star, you could experiment with adding some finely diced mango for an extra tropical twist.
Serving Suggestions
This delightful Hawaiian Pineapple Coleslaw is incredibly versatile and pairs beautifully with a variety of dishes. It’s a fantastic accompaniment to grilled chicken or fish, adding a burst of freshness to any plate. Serve it alongside pulled pork sandwiches or tacos for a delightful tropical contrast. It’s also a perfect side for burgers, hot dogs, or any of your favorite barbecue fare. For a lighter meal, it can be served as a vibrant side salad with some grilled shrimp or even as a refreshing component in a larger salad spread.
Make This Recipe in Advance
You can prepare the components of this Hawaiian Pineapple Coleslaw a few hours ahead of time. Shred your cabbage and carrots and store them in an airtight container in the refrigerator. Dice your pineapple and store it separately. The dressing can also be made in advance and kept in an airtight container in the fridge.
When you’re ready to serve, combine the shredded vegetables, diced pineapple, and dressing in a bowl and toss. It’s best not to combine everything too far in advance if you want to maintain the crispest texture, but chilling the combined salad for about 15-30 minutes before serving will allow the flavors to meld beautifully.
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Hawaiian Pineapple Coleslaw
- Total Time: 20 minutes
Description
Escape to the tropics with this vibrant Hawaiian Pineapple Coleslaw, a delightful twist on a classic that bursts with sweet, tangy, and savory flavors. It’s the perfect refreshing side dish to liven up any meal, from backyard barbecues to weeknight dinners. This colorful coleslaw is a sweet and tangy explosion of tropical flavors, piled high with juicy pineapple and a creamy, zesty dressing.
Ingredients
1/2 cup All-Purpose Stir-Fry Sauce
1 pound green cabbage cored, and finely shred
1 pound red cabbage cored, and finely shred
1 tablespoon Diamond Crystal kosher salt or 1½ teaspoons table salt
2 medium carrots peeled and finely sliced
1 cup canned pineapple tidbits in 100% pineapple juice drained
1/4 cup roasted and salted macadamia nuts roughly chopped
2 teaspoons toasted sesame seeds
2 scallions or green onions thinly sliced
Instructions
Prepare the coleslaw dressing by shaking the All-Purpose Stir-Fry Sauce.
Combine the shredded cabbage and salt in a colander and let it sit for 1 to 4 hours, or until the cabbage wilts and releases liquid, becoming squeaky and crunchy.
Rinse the wilted cabbage in the colander, gently press to drain excess water, then transfer to a clean kitchen towel or paper towels and pat thoroughly dry. You can store the prepared cabbage in a sealed container in the refrigerator for up to 24 hours.
Place the dried cabbage in a large bowl, add the sliced carrots and pineapple tidbits, then pour in the All-Purpose Stir-Fry Sauce and mix well.
Cover the coleslaw and chill in the refrigerator for about 30 minutes, or skip this step if you prefer it not chilled.
When ready to serve, transfer the coleslaw to a serving dish. Taste and add more dressing if desired.
Stir in the chopped macadamia nuts, toasted sesame seeds, and sliced scallions just before serving.
Notes
For the best texture, aim for finely shredded cabbage and carrots. You can use a mandoline slicer for uniformity or a food processor with a shredding attachment. If you’re chopping by hand, be sure to get them as fine as possible.
Make sure to drain your diced pineapple well to prevent the coleslaw from becoming too watery. A fine-mesh sieve is perfect for this.
Always taste your dressing before adding it to the slaw, and taste the finished slaw as well. Adjust salt, pepper, sugar, or vinegar as needed to achieve your perfect balance of sweet and tangy.
It’s better to start with a little less dressing and add more if needed. You want the vegetables to be coated, not swimming.
While you can technically serve this immediately, letting it chill for a bit truly elevates the flavors and improves the texture.
- Prep Time: 20 minutes
- Category: Side Dish
- Cuisine: Hawaiian
