If you’re craving something fresh, vibrant, and bursting with flavor, Hawaiian Pineapple Coleslaw – A Sweet and Tangy Twist on a Classic Recipe is exactly what you need on your table. This coleslaw elevates the traditional cabbage salad by adding juicy pineapple and a perfectly balanced dressing, making every bite a delightful mix of crisp, creamy, sweet, and tangy. It’s a showstopper at barbecues, potlucks, or any meal that could use a bright, refreshing kick. Trust me, once you try this version, it will become your go-to salad whenever you want something a little different yet totally comforting.
Ingredients You’ll Need
Gathering these simple, everyday ingredients is a breeze, and each one plays a crucial role in delivering the signature taste, texture, and color of Hawaiian Pineapple Coleslaw – A Sweet and Tangy Twist on a Classic Recipe. From the crunchy cabbages to the juicy pineapple, every element harmonizes beautifully.
- Green cabbage: Provides a mild crunch and light color, forming the base of the salad.
- Red cabbage: Adds vibrant color and a subtle earthiness that contrasts the green cabbage.
- Shredded carrots: Bring natural sweetness and bright orange hues for a lively appearance.
- Canned pineapple: Offers juicy sweetness and tropical flair, essential to the recipe’s unique twist.
- Red onion: Finely chopped for a sharp, slightly pungent bite that enhances overall flavor.
- Cilantro (optional): Adds fresh, herbal notes to brighten the salad even more.
- Mayonnaise: Creates the creamy dressing that binds everything together.
- Apple cider vinegar: Provides tanginess, balancing the sweetness perfectly.
- Honey or sugar: Sweetens the dressing naturally, harmonizing all the flavors.
- Pineapple juice: Reserved from the canned pineapple, deepening the tropical taste in the dressing.
- Dijon mustard: Adds a subtle sharpness and depth to the creamy dressing.
- Salt and pepper: Used to taste, highlighting and enhancing every component.
How to Make Hawaiian Pineapple Coleslaw – A Sweet and Tangy Twist on a Classic Recipe
Step 1: Prep the Veggies
Start by shredding both the green and red cabbage into thin, crisp strands and place them into a large mixing bowl. Add the shredded carrots for sweetness and crunch. Stir in the finely chopped red onion and, if you love that fresh herbaceous touch, the chopped cilantro. Toss these ingredients gently so they begin to come together but retain their vibrant texture.
Step 2: Add the Pineapple
Drain the canned pineapple thoroughly, but make sure to save about a tablespoon of the juice—that little bit packs a punch in flavor. Chop the pineapple into bite-sized pieces and fold them into the cabbage mix. This juicy fruit is what really sets the Hawaiian Pineapple Coleslaw – A Sweet and Tangy Twist on a Classic Recipe apart from your ordinary coleslaw.
Step 3: Whip Up the Dressing
In a separate bowl, whisk together the creamy mayonnaise, tangy apple cider vinegar, honey or sugar for sweetness, reserved pineapple juice, and sharp Dijon mustard. This dressing is the magic behind the coleslaw’s signature sweet and tangy profile. Don’t forget to season it with salt and pepper according to your taste. It’s all about balance, so taste as you go!
Step 4: Combine and Toss
Pour your freshly made dressing over the cabbage and pineapple mixture. Using tongs or a big spoon, toss everything carefully but thoroughly until every shred and chunk is coated with that luscious dressing, guaranteeing a burst of flavor in every bite.
Step 5: Let It Chill
Cover your bowl with plastic wrap and pop it in the refrigerator for at least 30 minutes. This step allows all the flavors to meld beautifully, the cabbage softens just a bit while still maintaining a satisfying crunch, and the dressing gets to know every ingredient intimately.
Step 6: Serve and Enjoy!
Once chilled, your Hawaiian Pineapple Coleslaw – A Sweet and Tangy Twist on a Classic Recipe is ready to shine. Serve it as a refreshing side dish to accompany your favorite BBQ spread, tacos, or grilled meats. Its bright, tropical vibe makes it a crowd-pleaser every time.
How to Serve Hawaiian Pineapple Coleslaw – A Sweet and Tangy Twist on a Classic Recipe
Garnishes
A sprinkle of extra chopped cilantro or a few toasted sesame seeds can elevate the look and add an extra layer of flavor. For a pop of color and zing, consider a few thin slices of red chili or a wedge of lime on the side. These small touches make every serving feel special.
Side Dishes
This coleslaw pairs beautifully with smoky grilled chicken, pulled pork sandwiches, or even fresh fish tacos. It also stands strong next to classic picnic favorites like baked beans and corn on the cob, bringing brightness and balance to heavier dishes.
Creative Ways to Present
Want to get creative? Serve the Hawaiian Pineapple Coleslaw – A Sweet and Tangy Twist on a Classic Recipe in hollowed-out pineapple shells for a tropical-themed party. You can also use it as a topping on grilled sliders or incorporate it into wraps for an unexpected burst of flavor and crunch.
Make Ahead and Storage
Storing Leftovers
Leftover Hawaiian Pineapple Coleslaw keeps well in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, but it’s best enjoyed within a couple of days for maximum freshness and crunch.
Freezing
Freezing is not recommended for coleslaw with mayonnaise and fresh vegetables, as the texture changes upon thawing. The creamy dressing may separate, and the cabbage will become soggy, which takes away from the dish’s signature crispness.
Reheating
This coleslaw is best served cold or at room temperature. If it has chilled too long in the fridge, just let it sit out for 10 minutes before serving. Reheating is not necessary or recommended because it’s designed to be enjoyed fresh and crisp.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple will add even more vibrant tropical flavor and natural sweetness. Just be sure to drain it well to avoid making the slaw watery and save a little juice for the dressing.
Is this recipe suitable for vegan diets?
You can make a vegan version by swapping the mayonnaise for a plant-based alternative and ensuring your sweetener is vegan-friendly. The rest of the ingredients are plant-based and full of natural flavor.
How long does it take to prepare this coleslaw?
The prep time is about 15 minutes, mainly shredding veggies and assembling the dressing. It requires no cooking and minimal effort, making it a quick yet impressive side dish.
Can I add other fruits or vegetables to the coleslaw?
Sure! Feel free to experiment by adding diced mango, jicama, or bell peppers to add extra texture and flavor. Just keep the balance of sweet and tangy in mind to maintain the spirit of Hawaiian Pineapple Coleslaw – A Sweet and Tangy Twist on a Classic Recipe.
What dishes pair best with this coleslaw?
This coleslaw shines alongside BBQ ribs, grilled seafood, tacos, or even as a topping for burgers and sandwiches. Its sweet and tangy notes complement bold, savory dishes wonderfully.
Final Thoughts
There is something truly joyful about Hawaiian Pineapple Coleslaw – A Sweet and Tangy Twist on a Classic Recipe. It’s a celebration of textures and tropical flavors that instantly livens up any meal. Whether you’re serving it at a family dinner, packing it for a picnic, or bringing it to your next potluck, this coleslaw promises smiles and satisfied palates. Give it a try—you’ll wonder how you ever lived without this sunshine in a bowl!
Print
Hawaiian Pineapple Coleslaw – A Sweet and Tangy Twist on a Classic Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 6 to 8 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Hawaiian Pineapple Coleslaw offers a sweet and tangy twist on the classic coleslaw by incorporating shredded green and red cabbage, juicy pineapple, and a creamy, flavorful dressing. Perfectly chilled and easy to prepare, this vibrant side dish pairs wonderfully with BBQ, tacos, or grilled meats for a refreshing complement.
Ingredients
Vegetables
- 1 small green cabbage, shredded (about 4 cups)
- 1 small red cabbage, shredded (about 2 cups)
- 1 cup shredded carrots
- 1/2 cup red onion, finely chopped
- 1/4 cup cilantro, chopped (optional)
Fruit
- 1 cup canned pineapple, drained and chopped (reserve some juice)
Dressing
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 tablespoon honey or sugar (to taste)
- 1 tablespoon pineapple juice (reserved from the canned pineapple)
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare the Vegetables: Shred the green and red cabbage and place them into a large mixing bowl. Add the shredded carrots, finely chopped red onion, and optional chopped cilantro. Toss all these ingredients together to blend well.
- Add the Pineapple: Drain the canned pineapple carefully, reserving 1 tablespoon of the juice. Chop the pineapple into smaller pieces if needed, then add it into the bowl with the vegetables and mix thoroughly.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey (or sugar), reserved pineapple juice, and Dijon mustard until smooth. Season this dressing with salt and pepper to taste.
- Combine Coleslaw and Dressing: Pour the prepared dressing over the cabbage and pineapple mixture. Toss everything together until the coleslaw is evenly coated with the dressing.
- Chill and Marinate: Cover the bowl with plastic wrap or a lid and refrigerate the coleslaw for at least 30 minutes. This resting time allows the flavors to meld and the slaw to chill properly.
- Serve: Serve the Hawaiian Pineapple Coleslaw chilled as a refreshing side dish, especially alongside BBQ dishes, tacos, or grilled meats.
Notes
- For a spicier kick, add a small amount of finely chopped jalapeño or a dash of cayenne pepper to the dressing.
- Adjust the sweetness by varying the amount of honey or sugar according to your taste preferences.
- Can be prepared a few hours in advance for better flavor integration, but avoid making it too far ahead to prevent sogginess.
- For a lighter version, substitute half the mayonnaise with Greek yogurt.
- Optional cilantro adds fresh aroma but can be omitted if preferred.
