If you’re craving a refreshing side that bursts with tropical flavors and a delightful crunch, then Hawaiian Pineapple Coleslaw – A Sweet and Tangy Twist on a Classic Recipe is about to become your new favorite. This vibrant dish takes traditional coleslaw to a whole new level by incorporating juicy pineapple and a perfectly balanced dressing that sings with sweetness and tang. Every bite offers a fresh, zesty experience that complements everything from smoky BBQ to grilled seafood, making it an absolute must-try for those who love a little sunshine on their plate.
Ingredients You’ll Need
The beauty of this Hawaiian Pineapple Coleslaw lies in its simplicity—each ingredient plays a key role in building that amazing taste and texture. From the crisp mix of green and red cabbage to the juicy pineapple chunks, these essentials come together to create the perfect harmony of color, crunch, and flavor.
- Green cabbage: Provides a classic coleslaw crunch with a mild, slightly peppery base.
- Red cabbage: Adds vibrant color and a subtly sweeter flavor that contrasts beautifully.
- Shredded carrots: Brings natural sweetness and bright orange hues.
- Canned pineapple: Offers juicy bursts of tropical sweetness, elevating this coleslaw beyond the ordinary.
- Red onion: Gives a gentle sharpness and a lovely pop of purple.
- Cilantro (optional): Adds a fresh herbal note that complements the tangy dressing.
- Mayonnaise: Creates a creamy texture that binds everything together.
- Apple cider vinegar: Provides the tangy kick that’s essential for balance.
- Honey or sugar: Sweetens the dressing naturally, enhancing the pineapple flavor.
- Pineapple juice: Reserved from the fruit, adds a concentrated tropical flair in the dressing.
- Dijon mustard: Adds depth and a subtle spicy undertone.
- Salt and pepper: Essential seasonings to bring all the flavors into perfect alignment.
How to Make Hawaiian Pineapple Coleslaw – A Sweet and Tangy Twist on a Classic Recipe
Step 1: Prepare the Fresh Vegetables
Start by shredding both the green and red cabbage into bite-sized pieces, then toss them into a large mixing bowl. Add the shredded carrots, finely chopped red onion, and if you love that herbaceous touch, sprinkle in some chopped cilantro. Give everything a gentle toss to mix these vibrant ingredients together evenly.
Step 2: Add the Juicy Pineapple
Drain the canned pineapple well to avoid excess moisture in the slaw, but don’t toss that precious juice away—reserve about a tablespoon for your dressing. Chop the pineapple into small chunks and fold them into the vegetable medley to distribute those sweet pockets throughout.
Step 3: Whisk Up the Dressing
In a separate bowl, combine the creamy mayonnaise with the tangy apple cider vinegar, sweet honey or sugar, the reserved pineapple juice, and a tablespoon of Dijon mustard. Whisk these ingredients vigorously until you have a smooth, well-emulsified dressing. Finally, season with salt and pepper to your liking—this is where the magic of balance happens.
Step 4: Combine and Coat
Pour the luscious dressing over your colorful cabbage and pineapple mixture. Toss everything thoroughly to ensure every shredded piece is coated in that sweet and tangy goodness. This even distribution is what turns simple ingredients into an irresistible dish.
Step 5: Chill and Meld Flavors
Cover the coleslaw with plastic wrap or transfer it to a sealed container, then refrigerate for at least 30 minutes. This resting period allows the flavors to mingle and develop, mellowing the sharp edges while enhancing the overall harmony in every bite.
Step 6: Serve and Enjoy
Once chilled, your Hawaiian Pineapple Coleslaw is ready to impress. Serve it cold as a refreshing side that pairs beautifully with BBQ, tacos, grilled chicken, or even as a topping on sandwiches for a tropical crunch.
How to Serve Hawaiian Pineapple Coleslaw – A Sweet and Tangy Twist on a Classic Recipe
Garnishes
To elevate this coleslaw, consider sprinkling chopped toasted macadamia nuts or sliced green onions on top. These garnishes add an extra layer of texture and a nutty or mild oniony flavor that complements the tropical sweetness perfectly.
Side Dishes
This coleslaw pairs wonderfully with grilled meats like teriyaki chicken or pulled pork, and its vibrant freshness also provides a perfect contrast to heavier dishes such as fried fish or shrimp. Think of it as the ideal palate cleanser with plenty of zest and crunch.
Creative Ways to Present
For a fun twist, serve the coleslaw inside hollowed-out pineapple halves to bring the tropical theme straight to your table. You can also use it as a topping for fish tacos or sliders, giving your favorite sandwiches a juicy, tangy spin that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Hawaiian Pineapple Coleslaw in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 2 days, but it’s best enjoyed within the first day for maximum crunch and brightness.
Freezing
Because of the mayonnaise and fresh vegetables, freezing this coleslaw is not recommended. The texture and flavor can deteriorate significantly once thawed, turning the crunchy veggies and creamy dressing into something soggy.
Reheating
Since this coleslaw is meant to be served chilled and fresh, reheating is not necessary. Simply give it a gentle stir before serving to redistribute the dressing if it has settled.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple adds a bright, natural sweetness and extra juiciness. Just be sure to chop it finely and drain any excess juice to avoid making the coleslaw watery.
Is there a vegan alternative to mayonnaise for this recipe?
Yes, you can substitute regular mayonnaise with vegan mayonnaise or even a creamy cashew dressing to keep the coleslaw creamy without any dairy or eggs.
How long can I prepare the coleslaw in advance?
For the best crunch and flavor, prepare the coleslaw no more than one day ahead. Making it too far in advance can cause the cabbage and carrots to soften excessively.
What if I don’t have apple cider vinegar? Can I substitute it?
You can replace apple cider vinegar with white vinegar or lime juice for a similar tangy effect, though apple cider vinegar adds a subtle fruity note that complements the pineapple beautifully.
Can I add other fruits or vegetables to this coleslaw?
Definitely! Feel free to experiment with adding mango, jicama, or even sliced bell peppers for additional color and texture. Just be mindful to keep the balance of sweet and tangy flavors intact.
Final Thoughts
There’s something truly uplifting about Hawaiian Pineapple Coleslaw – A Sweet and Tangy Twist on a Classic Recipe. It’s the kind of dish that instantly brightens up your meal, bringing island vibes to your table with every crunchy, juicy forkful. I hope you enjoy making and sharing this recipe as much as I do—it’s a sunny celebration of flavor that everyone can’t help but love.
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Hawaiian Pineapple Coleslaw – A Sweet and Tangy Twist on a Classic Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 6 to 8 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Hawaiian
- Diet: Vegetarian
Description
Hawaiian Pineapple Coleslaw offers a sweet and tangy twist on the classic coleslaw recipe. Combining shredded green and red cabbage with juicy pineapple, crisp carrots, and a creamy, slightly sweet dressing, this refreshing side dish perfectly complements BBQ, tacos, and grilled meats. Easy to prepare and chill, it brings vibrant flavors and colors to your meal.
Ingredients
Vegetables and Fruits
- 1 small green cabbage, shredded (about 4 cups)
- 1 small red cabbage, shredded (about 2 cups)
- 1 cup shredded carrots
- 1 cup canned pineapple, drained and chopped (reserve some juice)
- 1/2 cup red onion, finely chopped
- 1/4 cup cilantro, chopped (optional)
Dressing
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 tablespoon honey or sugar (to taste)
- 1 tablespoon pineapple juice (reserved)
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare the Vegetables: Shred the green and red cabbage and place in a large mixing bowl. Add shredded carrots, finely chopped red onion, and chopped cilantro if using. Toss everything together until well combined.
- Add Pineapple: Drain the canned pineapple, reserving 1 tablespoon of the juice. Chop the pineapple into small pieces and add it to the bowl with the cabbage mixture. Mix well to incorporate evenly.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey or sugar, reserved pineapple juice, and Dijon mustard. Season the dressing with salt and pepper to taste, adjusting sweetness or acidity as desired.
- Combine Dressing and Slaw: Pour the prepared dressing over the cabbage and pineapple mixture. Toss thoroughly to ensure all ingredients are evenly coated with the dressing.
- Chill and Meld Flavors: Cover the bowl and refrigerate the coleslaw for at least 30 minutes. This resting period allows the flavors to meld beautifully and the cabbage to slightly soften.
- Serve: Serve the Hawaiian pineapple coleslaw chilled as a refreshing side dish, perfect alongside BBQ, tacos, or grilled meats.
Notes
- For a vegan version, substitute mayonnaise with vegan mayo.
- Adjust honey or sugar based on your preferred sweetness level.
- Chilling longer than 30 minutes will enhance the flavor blend.
- Optional cilantro adds a fresh herbal note and can be omitted if preferred.
- Ensure the pineapple is well-drained to prevent a watery coleslaw.
