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 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.
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.
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
- I use fresh pineapple, either the whole fruit or the ready cut rings prepped for you in your supermarket. (Check out my tutorial on how to cut a pineapple.) Canned pineapple tidbits will do if you can’t find fresh.
- 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
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.
coconut pineapple coleslaw is a must with my juicy salmon burgers
This fun slaw goes with just about everything!
- Slow Cooked Peach Barbecue Smothered Pork Chops
- Pink Pineapple Shrimp Skewers (with huli huli sauce)
- Pork Tenderloin with Pineapple Salsa
- Pulled Pork with Pineapple Barbecue Sauce
- Tropical Hot Dog Bar
- Sweet Fire Chicken Skewers
love slaw like I do?
- Crunchy Chinese Coleslaw
- Cabbage and Fennel Slaw with Creamy Jalapeño Dressing
- Creamy Buttermilk Coleslaw
- Fried Cabbage and Bacon Slaw
- Favorite Vinegar Coleslaw Recipe
- Red Cabbage and Dill Slaw
- Broccoli Honeycrisp Slaw
- Sweet Vidalia Onion Slaw
Coconut Pineapple Coleslaw
Ingredients
- 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
Instructions
- 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.
I have no idea how this recipe comes out–I didn’t make it. I’m sure it tastes delicious. But it does appear like a lot of work for coleslaw. There’s no way I’m going to go through the bother of shredding cabbages when coleslaw mixes are abundant in the grocery stores. “Can use canned” pineapple? I should hope so Is anyone really going to cut up a whole pineapple just to make coleslaw? And 2 T canned coconut cream? What am I going to do with the rest of the can? Sorry–it looks like an interesting recipe but I’ll never make it.
I always like to share the best version of a recipe, even if it requires a little work. But readers should always feel free to take shortcuts!
Yes, I understand, and no offense intended I assure you. However, it is a valid point that if a recipe is too much trouble or too impractical few people will make it. But I do appreciate your efforts!