Why You’ll Love It
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 in Pineapple Slaw
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 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.
