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If you’re craving something bright, crunchy, and bursting with tropical flair, this Hawaiian Pineapple Coleslaw Recipe is going to be your new go-to dish. Imagine the perfect balance of crisp green and red cabbage, sweet shredded carrots, and juicy pineapple chunks all tossed in a creamy, tangy dressing that’s just lightly sweetened with honey and brightened with apple cider vinegar. It’s not only a feast for your taste buds but also a stunning side that adds a splash of color and sunshine to your table. Whether you’re hosting a backyard BBQ or just want to jazz up a weeknight dinner, this Hawaiian Pineapple Coleslaw Recipe brings a refreshing island vibe to every bite.
Ingredients You’ll Need
Gathering these straightforward yet vibrant ingredients is all you need to create a masterpiece bursting with flavor and texture. Each component plays a vital role—from the crunch of the cabbages to the sweetness of the pineapple, the freshness of green onions and cilantro, and the creamy, tangy dressing that ties it all together. Simple ingredients, incredible results!
- 4 cups shredded green cabbage: Provides a crisp, crunchy base with mild flavor that holds up well to the dressing.
- 2 cups shredded red cabbage: Adds a gorgeous pop of purple color and an earthier bite that contrasts beautifully with the green cabbage.
- 1 cup shredded carrots: Brings natural sweetness and a bright orange hue that energizes the salad visually and flavor-wise.
- 1 cup pineapple chunks (fresh or canned), drained: The star ingredient that delivers juicy bursts of tropical sweetness and balances every savory note.
- 1/2 cup sliced green onions: Offers a subtle oniony sharpness and fresh green color to elevate the coleslaw’s overall brightness.
- 1/4 cup chopped fresh cilantro: Introduces a hint of herbaceous zest that makes every forkful pop with freshness.
- 1/2 cup mayonnaise: Provides a creamy, luscious base for the dressing that smooths out all the textures.
- 1/4 cup Greek yogurt: Adds tang and a lighter creaminess to keep the dressing from feeling too heavy.
- 2 tablespoons apple cider vinegar: Brings acidity to cut through the richness and brighten up the entire salad.
- 1 tablespoon honey: A touch of natural sweetness to harmonize the tart and creamy flavors.
- Salt and pepper to taste: Essential seasonings that enhance and balance every ingredient perfectly.
How to Make Hawaiian Pineapple Coleslaw Recipe
Step 1: Combine the Veggies and Pineapple
Start by tossing the shredded green and red cabbages with the shredded carrots, pineapple chunks, sliced green onions, and chopped cilantro in a large bowl. This vibrant mix serves as the colorful and crunchy foundation for your coleslaw, so make sure everything is evenly combined to build layers of texture and flavor right from the start.
Step 2: Whisk the Dressing
In a smaller bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper until the dressing is smooth and well blended. This creamy dressing is the magic glue that brings out the sweetness of the pineapple and the crispness of the vegetables, delivering a perfect harmony in every bite.
Step 3: Toss It All Together
Pour the dressing over your colorful cabbage mixture and toss gently but thoroughly until every shred and chunk is evenly coated. This step ensures every mouthful bursts with flavor — you want that creamy, tangy goodness hugging every ingredient so the tropical vibes come through loud and clear.
Step 4: Let the Flavors Meld
Refrigerate your Hawaiian Pineapple Coleslaw Recipe for at least 30 minutes before serving. This chilling time allows the flavors to marry beautifully, giving the cabbage a chance to soak up the dressing while maintaining just the right crunch you’re after. Trust me, patience here pays off tremendously.
Step 5: Serve and Enjoy!
Once chilled, give the coleslaw a final toss and dig in! This refreshing, colorful side dish is now ready to brighten up your meal with its delightful mix of sweet, tangy, and creamy flavors.
How to Serve Hawaiian Pineapple Coleslaw Recipe
Garnishes
Adding a few extra touches can elevate your Hawaiian Pineapple Coleslaw Recipe. Consider sprinkling some toasted macadamia nuts for a satisfying nutty crunch or a handful of chopped fresh mint leaves to amp up the fresh, vibrant notes. A few extra pineapple chunks on top always make it look inviting and boost the tropical essence.
Side Dishes
This coleslaw pairs like a dream with grilled meats such as teriyaki chicken, pulled pork, or fresh seafood. It’s equally delicious alongside crispy fish tacos or as a zesty topping for burgers and sandwiches. The sweet and tangy flavors work wonders balancing rich and spicy dishes, making your meal feel like a mini Luau.
Creative Ways to Present
Want to wow your guests? Serve your Hawaiian Pineapple Coleslaw Recipe in hollowed-out pineapple bowls for a festive touch that doubles as a conversation starter. Alternatively, try layering it in a Mason jar for picnic-friendly portions or spoon it onto lettuce wraps for a crunchy, handheld treat that’s perfect for casual gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Hawaiian Pineapple Coleslaw Recipe keeps wonderfully in an airtight container in the fridge for up to 3 days. The flavors actually deepen after sitting for a bit, but the cabbage will retain most of its crunch if you don’t wait too long. Just give it a quick stir before serving again.
Freezing
Because of the fresh vegetables and creamy dressing, this coleslaw isn’t a good candidate for freezing. The texture of the cabbage and pineapple will suffer, becoming watery and mushy once thawed. It’s best enjoyed fresh or refrigerated for a short time.
Reheating
No need to reheat your Hawaiian Pineapple Coleslaw Recipe — it’s best served chilled or at room temperature. Warming it up can break down the texture and dull the bright, refreshing flavors that make it so special.
FAQs
Can I use canned pineapple for this Hawaiian Pineapple Coleslaw Recipe?
Absolutely! Just make sure to drain the pineapple chunks very well to avoid making your coleslaw watery. Fresh pineapple adds a vibrant sweetness, but the canned variety works perfectly in a pinch.
Is this coleslaw recipe dairy-free?
This version uses mayonnaise and Greek yogurt, so it’s not dairy-free. However, you can substitute the Greek yogurt with a dairy-free alternative like coconut yogurt to make it dairy-free while keeping the creamy texture.
How far in advance can I prepare the coleslaw?
You can prepare this Hawaiian Pineapple Coleslaw Recipe up to a day ahead. Just mix everything together, cover tightly, and refrigerate. Give it a good stir before serving to redistribute the dressing and freshen it up.
Can I make this coleslaw spicier?
Definitely! Add a diced jalapeño or a pinch of cayenne pepper into the dressing for a subtle kick. The sweet pineapple will balance out the spice beautifully, creating a lovely flavor contrast.
What other herbs can I use besides cilantro?
If you’re not a fan of cilantro, fresh parsley or basil can be excellent alternatives that bring their own unique freshness to this Hawaiian Pineapple Coleslaw Recipe without overpowering it.
Final Thoughts
Give this Hawaiian Pineapple Coleslaw Recipe a try and watch it become an instant classic in your culinary repertoire. It’s a joyous, tropical take on a traditional favorite that feels like a mini vacation on your plate. Whether it’s a casual weeknight supper or a festive summer gathering, this coleslaw delivers crunch, sweetness, and creaminess in every delightful bite — you’re going to love it!
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Print
Hawaiian Pineapple Coleslaw Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Hawaiian
- Diet: Vegetarian
Description
A vibrant and refreshing Hawaiian Pineapple Coleslaw combining crunchy green and red cabbages with sweet pineapple chunks, dressed in a creamy blend of mayonnaise and Greek yogurt with a tangy touch of apple cider vinegar and honey. Perfect as a tropical side dish for summer meals or BBQs.
Ingredients
Vegetables & Fruits
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 cup pineapple chunks (fresh or canned), drained
- 1/2 cup sliced green onions
- 1/4 cup chopped fresh cilantro
Dressing
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Combine Vegetables and Fruits: In a large bowl, mix together shredded green cabbage, shredded red cabbage, shredded carrots, pineapple chunks, sliced green onions, and chopped cilantro until well distributed.
- Prepare Dressing: In a separate small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper until the mixture is smooth and creamy.
- Toss Coleslaw with Dressing: Pour the dressing over the cabbage and fruit mixture and toss thoroughly until every ingredient is evenly coated with the dressing.
- Chill to Marinate: Cover the bowl and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld and develop.
- Serve: Serve the coleslaw chilled as a refreshing and flavorful side dish, perfect for complementing grilled or picnic meals.
Notes
- For best results, use fresh pineapple chunks but canned drained pineapple works well too.
- Greek yogurt lightens the dressing and adds a creamy tang, making it healthier than using mayonnaise alone.
- You can adjust honey to taste depending on the sweetness of your pineapple.
- Refrigerate leftovers promptly and consume within 2 days for optimal freshness.
- Can be made a few hours ahead, making it an easy dish to prepare in advance for gatherings.
