Hawaiian Pineapple Coleslaw

Hawaiian Pineapple Coleslaw brings a bright, island-inspired twist to the familiar creamy side dish. Crisp cabbage and carrots mingle with juicy pineapple and fresh green onions, so every bite feels cool, crunchy, and lively. The dressing blends mayonnaise with Greek yogurt, lime, rice vinegar, honey, and a touch of fresh ginger. It is creamy without feeling heavy, while the sweet-tangy balance keeps the pineapple from taking over.

This easy coleslaw comes together in minutes and benefits from a short chill before serving. That little pause lets the flavors settle while the vegetables stay pleasantly crisp. Serve it with grilled chicken, fish tacos, pulled pork, burgers, or a casual outdoor spread. It is colorful enough for company, yet easy enough for an ordinary weeknight. Somehow, pineapple makes a bowl of cabbage feel a little more cheerful.

Recipe Yield: 8 servings

INGREDIENTS

6 cups thinly shredded green cabbage
1 cup shredded carrots
1 1/4 cups canned pineapple tidbits packed in juice, drained and patted dry
1/3 cup thinly sliced green onions
1/2 cup mayonnaise
1/4 cup plain Greek yogurt
1 tbsp unseasoned rice vinegar
1 tbsp fresh lime juice
1 tbsp reserved pineapple juice
2 tsp honey
1 tsp Dijon mustard
1/2 tsp finely grated fresh ginger
3/4 tsp kosher salt
1/4 tsp ground black pepper

INSTRUCTIONS

1. Make the dressing:
Whisk the mayonnaise, Greek yogurt, rice vinegar, lime juice, pineapple juice, honey, Dijon, ginger, salt, and pepper until smooth.

2. Toss the coleslaw:
Add the cabbage, carrots, pineapple, and green onions to a large bowl. Pour the dressing over the mixture and toss until evenly coated.

3. Chill and finish:
Cover and refrigerate for 20–30 minutes. Toss once more and serve chilled.

Helpful Tips to Perfect This Recipe

• Drain and dry the pineapple well: Reserve the dressing juice first. Then pat the pineapple dry so it adds juicy flavor without thinning the creamy coleslaw.
• Slice the cabbage thinly: Fine, even shreds absorb the dressing while remaining pleasantly crisp. Thick pieces can make the slaw feel coarse.
• Protect the crunch: Hawaiian Pineapple Coleslaw is best within a few hours of mixing. For advance preparation, refrigerate the vegetables and dressing separately, then combine shortly before serving.
• Taste after chilling: Cold temperatures soften sweetness and seasoning. Add a small squeeze of lime or a pinch of salt only if the finished slaw needs it.