Coconut Pineapple Coleslaw

coconut pineapple coleslaw in a glass bowl with salad tongs

Coconut pineapple coleslaw is a tropical twist on a classic summer side with a creamy coconut dressing and juicy chunks of pineapple.

coconut pineapple coleslaw in a white bowl with tongs

coconut pineapple coleslaw is coleslaw with an island flair

I’m always on the hunt for new coleslaw recipes because I would happily eat slaw every day of the week. Pineapple coleslaw has a Hawaiian twist with an extra rich coconutty dressing and a little dose of sweetness from pineapple tidbits.( I couldn’t resist adding a bit of jalapeño for a subtle kick.) This slaw goes perfectly with hamburgers and hotdogs, pulled pork, tacos, ribs, or anything you happen to be grilling up. When it’s not summer grilling season, use it as a side for sandwiches.

pineapple coleslaw in a small white bowl

There are all kinds of coleslaws out there, and I love every one of them, from classic creamy buttermilk dressed to tart and tangy vinegar based slaws. This one is unique in that it uses coconut cream in the dressing, giving it just a subtle hint of coconut which is unique and lovely.

dressing pineapple coleslaw in a glass bowl

pineapple coleslaw recipe ingredients

  • cabbage
    • I happened to use a combo of red cabbage and Savoy cabbages. You can use all Savoy, or all plain white cabbage. Napa cabbage is also a good choice for this slaw. A bagged mix will work in a pinch. So, basically, any cabbage you like can be used!
  • bell pepper
    • I like red, yellow, or orange in this recipe because they’re the sweetest, but if you love the earthy flavor of green peppers, go for that. Just be sure to cut into a fine julienne.
  • sweet onion
    • Maui onion would be perfect, but any sweet onion will do. Look for them right next to the regular white and yellow onions in your store.
  • pineapple
  • jalapeño
    • Optional but it does a nice job of cutting through the richness of the slaw.
  • mayo
    • If you need to cut calories you can use yogurt, I would use full fat yogurt for best texture.
  • coconut cream
    • unsweetened coconut cream comes in a can, look for it right next to canned coconut milk. Don’t confuse it for sweetened coconut cream, which is used for cocktails.
  • pineapple juice
    • thins the thick dressing and adds a bit of sweet flavor. You can use the juice from the canned tidbits.
  • salt
taking a forkful of coconut pineapple slaw

My tropical pineapple slaw is downright tasty, and you won’t see it coming and going at your family gatherings and potlucks! Kids love it, too.

for a no-mayo coconut pineapple slaw

Swap whole milk yogurt for the mayonnaise.

for a vegan pineapple slaw

Easy ~ just swap the mayo for your favorite vegan mayo ~ I’ll show you how to make vegan mayo in 30 seconds!

for a sweeter slaw

You can add a bit of brown sugar to the dressing, or even some shredded coconut.

for a plain pineapple slaw, no coconut

Leave out the coconut cream in the dressing and replace with cider vinegar.

tossing coconut pineapple slaw with tongs

coconut pineapple coleslaw is a must with my juicy salmon burgers

This fun slaw goes with just about everything!

creamy coconut pineapple coleslaw with coconut dressing

love slaw like I do?

coconut pineapple coleslaw in a glass bowl with salad tongs
5 from 2 votes

Coconut Pineapple Coleslaw

Coconut pineapple coleslaw is a tropical twist on this classic summer side with a creamy coconut dressing and juicy chunks of pineapple.
Course Salad
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Yield 8 servings
Calories 169kcal
Author Sue Moran


  • 1/2 Savoy cabbage, shredded
  • 1/2 small red cabbage, shredded
  • 1 red or yellow bell pepper, cut in thin strips
  • 1/4 sweet onion such as Maui or Vidalia, very thinly sliced
  • 2-3 cups fresh pineapple tidbits (you can used canned if you like.)
  • 1 jalapeño pepper, minced

coconut dressing

  • 1/2 cup mayonnaise
  • 2 Tbsp unsweetened coconut cream (canned)
  • 2 Tbsp pineapple juice
  • pinch salt


  • Toss the cabbages, pepper, onion, pineapple, and jalapeño together in a large bowl.
  • Whisk the dressing ingredients together and taste to adjust to your liking.
  • Toss the slaw with the amount of dressing you like. Some like their slaw heavily dressed, and others prefer it with less. You may not need all of the dressing.
  • Chill the slaw until ready to serve. It's best within several hours of being made, although it will keep for a day or two tightly covered in the refrigerator.


Calories: 169kcal | Carbohydrates: 15g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 121mg | Potassium: 370mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1666IU | Vitamin C: 89mg | Calcium: 54mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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