Pineapple Slaw

This coconut pineapple slaw is a delicious tropical twist on classic coleslaw! It’s light, creamy, and full of delicious fresh flavor!

While I love classic coleslaw or a fresh cilantro lime slaw, this coconut pineapple slaw recipe has definitely won me over lately!

With notes of sweet pineapple, tangy lime, and creamy coconut in every bite, this fresh pineapple coleslaw is the perfect side dish for your next backyard barbecue.

It’s easy to make and tastes amazing whether you scoop it on a pulled pork sandwich or serve it next to summer classics like ribs, BBQ chicken and burgers. The bright tropical flavors and creamy texture make it a great pairing for all kinds of summer meals!

It’s a great change of pace to try this year, and the best part is, it starts with simple ingredients…

Gather Your Ingredients

• Coleslaw Mix. I’m all about an easy time saver, so a bag of coleslaw mix (a blend of pre shredded green cabbage, red cabbage, and carrots) works wonders here. You won’t need a dressing packet, just the shredded veggies!
• Fresh Pineapple. While some pineapple coleslaw recipes use canned pineapple tidbits or crushed pineapple, I much prefer the flavor of fresh, sweet pineapple here.
• Mayo. Yes, we’re still using mayo! A little goes a long way.
• Coconut Cream. This is the thick, creamy part of the coconut milk at the top of the can. (Or, you can buy a can of just coconut cream!)
• Pineapple Juice. Some pineapple juice adds sweetness and plays up the delicious pineapple flavor.
• Green Onion. For a savory note. I like the mildness of sliced green onions here, but if you want a sharper flavor, you can use some finely diced red onion instead.
• Cilantro. Not only does fresh cilantro add a pretty pop of color, it really rounds out the flavor profile in this simple slaw.
• Lime Juice. For brightness and acidity. It’s a must since we’re not using vinegar.
• Kosher Salt & Black Pepper. To balance and elevate the flavors.
• Toasted Coconut. This is an extra step, but it’s a great addition for extra flavor! I use it as a garnish.

How To Make Pineapple Slaw, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Combine. In a large mixing bowl, combine coleslaw mix, diced pineapple, sliced green onion, and the cilantro. 
2. Mix Up The Dressing. In a small bowl, whisk mayonnaise, coconut cream, pineapple juice, lime juice, salt, and pepper. 
3. Toss To Coat. Pour dressing over the coleslaw and use tongs or a fork to gently combine until the slaw is evenly coated in coleslaw dressing. Garnish with toasted coconut.
4. Serve & Store. For best results, enjoy right away or refrigerate 1-2 hours before serving. Store leftover slaw in an airtight container in the fridge 2-3 days. Keep in mind the slaw will continue to soften with time and get more liquid-y after a day in the fridge.  

FAQ + Tips And Tricks For The Best Pineapple Coleslaw

Time It Right. For best results, I recommend making this coconut pineapple slaw within 1-2 hours of when you plan to serve it. Like most coleslaw recipes, the coleslaw dressing will start to break down the cabbage over time, which means it’ll get softer as time goes on. For that perfect tender-but-not-soggy texture, that 1-2 hour window is the sweet spot!

Can I Use Canned Pineapple? Technically yes, though the flavor will be slightly different if you’re using crushed pineapple or canned tidbits. Drain the pineapple well to avoid soggy coleslaw. (You can use the juice for the pineapple juice in the recipe!)

Can I Use Yogurt Instead of Mayo? I don’t recommend Greek yogurt in place of mayo for this recipe. It will pretty dramatically change the flavor profile we’re going for.

Don’t Have Bagged Coleslaw Mix? You can make your own shredded cabbage in minutes with the slicer blade of a food processor. You’ll need 6-7 cups of shredded cabbage to replace a 14-16 oz bagged mix.

More Summer Side Dishes To Try

Classic Gluten-Free Potato Salad

Watermelon Fruit Salad

Easy Slow Cooker Baked Beans

Recipe Card

Fresh Pineapple Coleslaw

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Emily Dixon, One Lovely Life
• Total Time: 15 minutes
• Yield: 5 cups slaw 1x
• Diet: Gluten Free

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Description

With notes of sweet pineapple, tangy lime, and creamy coconut in every bite, this pineapple coleslaw is the perfect side dish for your next backyard barbecue! Try it on tacos, pulled pork sandwiches, and more. 

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Ingredients

Scale 1x2x3x

For The Slaw:

• 1 (14-16 ounce) bag coleslaw mix*
• 1 1/2 cups pineapple, finely diced*
• 1 green onion, sliced
• 2 Tablespoons fresh cilantro

For The Dressing:

• 1/3 cup mayonnaise
• 2 Tablespoons unsweetened coconut cream*
• 2 Tablespoons pineapple juice
• 1 Tablespoon fresh lime juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Optional, but recommended: 2-3 Tablespoons toasted sweetened coconut

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Instructions

1. Combine. In a large bowl, combine coleslaw mix, diced pineapple, sliced green onion, and the cilantro.
2. Mix Up The Dressing. In a small bowl, whisk mayonnaise, coconut cream, pineapple juice, lime juice, salt, and pepper.
3. Toss To Coat. Pour dressing over the coleslaw and use tongs or a fork to gently combine until the slaw is evenly coated in coleslaw dressing. Garnish with toasted coconut. 
4. Serve & Store. For best results, enjoy right away or refrigerate 1-2 hours before serving. Store leftover slaw in an airtight container in the fridge 2-3 days. Keep in mind the slaw will continue to soften with time and get more liquid-y after a day in the fridge.

Notes

• Coleslaw Mix. We’re looking for tricolor shredded coleslaw mix with shredded green cabbage, shredded purple cabbage, and carrot. You don’t need a salad dressing mix since we’ll make our own!
• Pineapple. I love making this pineapple slaw with fresh pineapple, but you can also use drained canned pineapple tidbits packed in 100% juice. Save the juice and you can use it!
• Coconut Cream. You can buy a can of coconut cream, or just use the thick cream at the top of a can of coconut milk. Full-fat canned coconut milk will work in a pinch, but I do NOT recommend lite coconut milk as it’ll be too watery for this recipe.
• Paleo? Use unsweetened toasted coconut & paleo-approved mayo! 

• Prep Time: 15 minutes
• Category: Side Dish
• Method: no cook
• Cuisine: American