This Pineapple Coleslaw Recipe is my go-to side when I want something crisp, colorful, and full of tropical flavor. It’s a little sweet, a little spicy, and super refreshing.
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Why This Recipe Stands Out
This Pineapple Coleslaw Recipe is my go-to side when I want something fresh, flavorful, and easy to prep ahead. Here’s why it always makes the table:
- Crisp and Colorful: The mix of green cabbage, red cabbage, fennel, and carrot gives this coleslaw great crunch and vibrant color. It reminds me of my Healthy Napa Cabbage Salad, which also delivers on texture in every bite.
- Fresh Pineapple for Balance: The pineapple adds a natural sweetness that plays perfectly with the veggies. It’s the same refreshing contrast I enjoy in my Classic Shepherd’s Salad, where simple ingredients work beautifully together.
- Creamy, Tangy Dressing: The chili-lime mayo with Greek yogurt adds creaminess without being heavy. Also, the addition of my new favorite ingredient - chili crisp - takes this dressing to another level of deliciousness.
- Versatile and Reliable: I serve it with tacos, grilled chicken, or rice bowls—it works with everything.
- Perfect for Prepping Ahead: It holds well in the fridge and the flavors only improve as it sits. It reminds me of my Danish Cabbage Salad, which also tastes even better the next day.
Key Ingredients
- Fresh Pineapple – Juicy and sweet, pineapple adds a burst of tropical flavor and balances the creamy, tangy dressing with natural brightness.
- Green Cabbage – Crisp and hearty, green cabbage provides the crunchy backbone of the slaw and holds up well to dressing.
- Red Cabbage – Adds vibrant color and a slightly peppery crunch that contrasts beautifully with the sweetness of the pineapple.
- Fennel – Lightly sweet and anise-flavored, shaved fennel adds a refreshing twist and elevates the slaw’s complexity.
- Carrot – Earthy and subtly sweet, carrots bring texture and color while complementing the other crunchy veggies.
- Cilantro – Bright and herbaceous, cilantro ties the slaw together with a pop of freshness that cuts through the richness of the mayo.
- Chili Crisp – Spicy and savory, chili crisp adds heat and umami that gives the slaw bold, unexpected depth.
- Lime Juice & Zest – Tangy and zippy, lime juice and zest wake up the flavors and add a citrusy backbone to the creamy dressing.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Pineapple Options: Fresh pineapple adds the most flavor and texture, but canned pineapple (drained well) or mango chunks can be used if needed.
- Cabbage Mix: A pre-shredded slaw mix can save time. Napa cabbage or all red cabbage can be used depending on what's available.
- Fennel Substitute: If fennel isn’t on hand, try using thinly sliced celery or extra cabbage to maintain crunch without changing the flavor too much.
- Dressing Base: The mayo and Greek yogurt combo creates a creamy balance. Sour cream or all mayo can be used if yogurt isn't available.
How to Make Pineapple Coleslaw Recipe
Step 1: In a large bowl, combine pineapple, green and red cabbage, fennel, carrot, and cilantro.
Step 2: In a small bowl, whisk together mayo, yogurt, lime juice, lime zest, chili crisp, smoked paprika, and salt to taste.
Step 3: Pour the dressing over the slaw and toss until well combined.
Step 4: Serve immediately or chill until ready to enjoy.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Pineapple Coleslaw Recipe
Main Dishes
- Add a scoop of this slaw to Slow Cooker Pulled Pork Tacos for the ultimate flavor upgrade. The sweetness of the pineapple and the tangy lime dressing work perfectly with the juicy, spiced pork.
- We love serving this tropical slaw with Sheet Pan Greek Chicken and Vegetables. The slaw’s bright, fruity crunch adds the perfect contrast to the savory roasted chicken and veggies.
Frequently Asked Questions
Fresh, ripe pineapple is best for this recipe. It adds juicy sweetness and bright flavor that balances the creamy, tangy dressing. Canned pineapple can be used in a pinch, but drain it well and avoid varieties packed in syrup.
Yes, you can leave out the fennel if it’s not your thing. For a similar crunch, try using thinly sliced celery, jicama, or even extra cabbage.
You can use more mayo in place of the yogurt, or substitute with a dairy-free yogurt for a lighter version. Either way, the dressing stays creamy and flavorful.
Store any leftover slaw in an airtight container in the refrigerator for up to 2 days. The texture may soften slightly over time, but the flavor will still be delicious. Give it a quick stir before serving again.
Recipe
Pineapple Coleslaw Recipe
Ingredients
- 1 cup pineapple fresh, diced into bite-sized pieces
- 2 cups green cabbage thinly shredded
- ½ cup red cabbage thinly shredded
- ½ fennel bulb small, core remove and white part shaved thin
- 1 carrot julienned or shredded
- 2 tablespoon fresh cilantro chopped
For the Chili-Lime Mayo Dressing
- 3 tablespoon mayonnaise
- 2 tablespoon Greek yogurt for tang and lightness
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 teaspoon chili crisp or sriracha
- ¼ teaspoon smoked paprika
- salt to taste
Instructions
- In a large bowl combine fresh pineapple, green and red cabbage, fennel, carrot and cilantro.
- In a small bowl, whisk mayo, yogurt, lime juice and zest, chili crisp, smoked paprika, salt and pepper to taste.
- Drizzle the dressing over the shredded vegetables and stir to combine.
- Enjoy!
Notes
- Sometimes fresh cabbage can be hard to chew. That’s why I like to give the raw cabbage a quick squeeze with a bit of salt. It softens it up and makes the texture way more gentle and pleasant to eat.
- For the best texture, shred the cabbage as thinly as possible. A mandoline or sharp knife makes quick work of this and keeps the slaw light and crunchy.
- The chili-lime mayo dressing brings just the right amount of heat and tang. If you prefer it spicier, add more chili crisp or a dash of hot sauce.
- Mix the dressing right before serving so the slaw stays crisp. If making ahead, store the vegetables and dressing separately and combine when ready.
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Nina Kulish says
I love coleslaw, as a side dish to meat is perfect. Have never tried with pineapple, it should be very interesting I think. Thank you for the recipe.