This clever grocery store shortcut jazzes up bagged coleslaw, adding a sweet burst of flavor in an easy recipe for pineapple slaw.
If classic coleslaw took a tropical vacation, it would look and taste like this pineapple slaw. Sweet, juicy pineapple is folded into crisp, healthy cabbage and tossed with a creamy and tangy dressing that perfectly balances richness and acidity. It’s the kind of easy side dish that comes together in minutes, but tastes like you planned ahead. Using canned pineapple tidbits keeps things simple and consistent year-round, while bagged coleslaw mix eliminates all the chopping. Just whisk, toss, and chill.
Whether you’re piling it onto pulled pork sliders, serving it alongside grilled chicken, or bringing it to a backyard barbecue, pineapple slaw adds color, texture, and a fresh twist that sets it apart from traditional recipes.
Why you’ll love this recipe for pineapple slaw
- Pineapple adds a layer of flavor. It balances the creamy and tangy dressing for a well-layered bite that combines sweet and savory.
- It comes together fast. Made with canned pineapple and bagged coleslaw mix, this pineapple slaw recipe requires minimal prep.
Key ingredients
- Canned pineapple tidbits: Adds bursts of juicy sweetness and tropical flavor. Using canned pineapple keeps the recipe simple and ensures consistent sweetness year-round. Plus, they won’t oxidize and brown like fresh pineapple does.
- Mayonnaise: Provides creaminess and richness that coats the cabbage without weighing it down.
- Apple cider vinegar: Adds bright acidity that cuts through the mayo and enhances the pineapple’s sweetness.
- Bagged coleslaw mix: A convenient blend of shredded cabbage (often green and red) and carrots that delivers crunch and color without extra prep.
- Scallions and cilantro: Thinly sliced scallions add mild onion flavor, while fresh cilantro brings herbal brightness that complements the pineapple.
Helpful swaps
- Stir in a pinch of red pepper flakes or finely diced jalapeno to add heat.
- Use a dairy-free, egg-free mayonnaise alternative to make it vegan.
- Toss in toasted sesame or sunflower seeds for extra crunch.
- Use any vinegar in place of the apple cider vinegar.
Storage and make-ahead tips for pineapple slaw
- For the best texture, you can mix the dressing a day ahead and store it separately. Toss with the coleslaw mix and pineapple closer to serving for maximum crunch.
- If making a few hours in advance, refrigerate and toss again before serving to redistribute the dressing.
- Pineapple slaw can be stored in an airtight container in the refrigerator for up to three days. Keep in mind that the cabbage will soften as it sits.
Pineapple Slaw
Serves 8 to 10
Ingredients:
- 1 (20-ounce) can unsweetened pineapple tidbits (do not drain)
- 3/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon granulated sugar
- 2 (12-ounce) bags coleslaw mix
- 4 medium scallions, thinly sliced (about 1/2 cup)
- 1/3 cup coarsely chopped fresh cilantro leaves and tender stems (about 1/2 bunch)
Directions:
- Pour off 1/4 cup juice from 1 (20-ounce) can unsweetened pineapple tidbits and place in a large bowl. Whisk in 3/4 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon granulated sugar until combined.
- Drain off the remaining juice from the pineapple and reserve for another use. Add the pineapple, two (12-ounce) bags coleslaw mix, four thinly sliced medium scallions, and 1/3 cup coarsely chopped fresh cilantro, and toss to combine. Serve immediately, or cover and refrigerate for up to three hours before serving. Toss again before serving.
Perry Santanachote is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.
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