This Hawaiian Coleslaw recipe is a tropical twist on a favorite summer side dish, sweetened with crushed pineapple and jazzed up with a touch of apple cider vinegar. Perfect alongside pulled pork BBQ sandwiches!
Coleslaw with Pineapple? Okay...
Most of us are familiar with the most common type of coleslaw that consists of a mixture of shredded cabbage - sometimes with carrots, sometimes with both red and green cabbage - and some kind of dressing. The dressing is typically mayonnaise-based, though some recipes call for yogurt or use a seasoned vinaigrette. Most coleslaws are sweetened with just a bit of sugar or other form of sweetener, such a agave or honey.
Various countries have their own versions of dressed cabbage salads containing all kinds of ingredients dissimilar to the standard "American backyard cookout" version that is familiar in my neck of the woods, and this Hawaiian version sweetened with crushed pineapple is not all that "out there" when you think of it. Pineapple finds itself at home on grilled kabobs or on a sizzling hamburger and we already know that pineapple tastes fantastic with barbecue, so why not?
Give this tropical coleslaw a try and I bet you'll really like it!!
I need to point out that I'm shamelessly using "coleslaw" to describe this salad, even though "slaw" is a more politically correct term. Slaw is typically used when veggies other than cabbage are used (shredded carrots and cilantro, in this case) but I use the terms interchangeably because I'm a wild child, like that. A rebel.
(actually the real truth is that I don't get overly snobby about such things and let people call their dishes whatever they want!)
Serving Ideas For Hawaiian Coleslaw
- In fish tacos
- On a pulled pork BBQ sandwich
- As a side dish for pork chops or ham
- Alongside some juicy pork ribs
Truly, this is a side dish that will work well with any classic barbecue, cookout, or potluck meals. It'll fit right in with many other summery favorites such as baked beans, corn on the cob, and slices of fresh watermelon.
Coleslaw, like many cold salads, are so easily customized to suit your personal tastes. As with the majority of my recipes, I stick with the recommendation of "taste and adjust"... when it's safe to do so, of course. This recipe can be altered using the listed ingredients to make it perfect just for you. Need more sweetness? Add a little brown sugar or more pineapple. Need more tang? Add a little more apple cider vinegar. Here are some other ideas:
- Add a handful of mandarin oranges
- Toss in some finely chopped sweet onion
- Try some diced mango
- Add some crunch with chopped macadamia nuts (my personal favorite)
I always use the pre-bagged coleslaw mix because it's... easier that way. You can use any variety of mix that you want - all green cabbage, cabbage and carrots, red and green cabbage, etc. It'll all work great.Print
- Total Time: 5 mins + chill time
- Yield: 12-16 servings 1x
Enjoy a tropical twist on a favorite summer cookout side dish, this coleslaw is sweetened with crushed pineapple and gets a bit of extra tang from apple cider vinegar.
- 10 ounce bag of coleslaw mix (or 4 cups shredded cabbage and carrot mix)
- 2 TBS chopped cilantro
- 1 15-ounce can crushed pineapple, drained
- 1 TBS apple cider vinegar
- ½ cup mayonnaise
- Salt and pepper
- In a bowl, mix together apple cider vinegar, mayonnaise, cilantro, and a few shakes of salt.
- In a large serving bowl or Tupperware style storage container, mix the pineapple with the coleslaw mix and chopped cilantro.
- Pour dressing over the coleslaw mix and toss to combine. Add several turns of black pepper to the top. Taste and adjust seasonings as needed (see notes)
- For best result, let sit in the fridge for a few hours to allow flavors to meld, though coleslaw is best eaten the same day.
If you want extra sweetness, add some brown sugar a teaspoon at a time, tasting after each addition. Alternatively, you can add a tablespoon or so of the pineapple juice from the can.
If you need more tang, add extra apple cider vinegar a teaspoon at a time.
Serve with barbecue chicken, pulled pork BBQ sandwiches, or pretty much any summer cookout main dish.
- Prep Time: 5 min
- Cook Time: N/A
- Category: Side dish
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Am I Crazy ? I don’t see cilantro in the ingredients but it is in the directions.
Okay I was crazy there it is in. The ingredients.
This is such an awesome variation for coleslaw. My family loves it! ?? Thanks for sharing Erin
DELICIOUS!!!!!! Made this to go with my Kahlua pork, Hawaiian Mac salad and rice for dinner tonight! Perfect!
That sounds SOO yummy! Thank you for sharing!