Get a taste of the tropics with this creamy pineapple coleslaw. It comes together quickly and makes an easy side dish recipe.
I love to vacation in Anna Maria Island, Florida. It’s our home away from home. The first time I visited the island, we had fish & chips at a restaurant at the end of the city pier. Although that restaurant is no longer there, I remember their pineapple coleslaw being so, so good.
Flavor: This coleslaw has a slight sweetness to it, although it is not overbearing because the sweetness comes from pineapple. I added a jalapeño pepper for just a little kick. Although I don’t like super hot, spicy flavors, I loved the little bit of heat that the jalapeño gave. Just because it has pineapple doesn’t make it a Hawaiian coleslaw, but you will feel like you are in the tropics!
Texture: The dressing on this coleslaw is extra creamy, thanks to the sour cream. Coleslaw itself has a little bit of a crunch. It’s a cool, creamy salad!
What is coleslaw mix made of?
Keep this recipe quick and easy by using a bag of slaw mix. It has shredded cabbage (often green cabbage with red cabbage mixed in) and carrots.
If you want, you can shred your own cabbage mixture. Either works.
Did you know?
The word “coleslaw” is derived from the Dutch term “koosla,” translating to “cabbage salad.”
Pineapple Coleslaw Dressing
This is the creamiest coleslaw I’ve ever had, and it’s thanks to the mayo and sour cream combination. Can you use Greek yogurt instead of coleslaw? If you want, but it will change the flavor. I prefer sour cream.
The pineapple juice and sugar add a touch of sweetness. Other than that all that flavors the dressing is salt and pepper. It’s tempting to buy a jar of Marzetti’s slaw dressing, but this homemade dressing is really very easy.
How to Make Pineapple Coleslaw
Prepare the pineapple. Drain the can of pineapple tidbits, but drain the juice into a bowl so that you can use 2 tablespoons of the juice in the dressing. Set aside.
Mix the dressing. In another small bowl, combine the mayo, sour cream, sugar, pineapple juice, pepper and salt. Whisk until smooth.
Coat the slaw. Place coleslaw mix in a large bowl. Pour over coleslaw mix and stir to coat.
Add pineapple and jalapeno. Add in the pineapple tidbits and jalapeño pepper.
20ouncespineapple tidbits in juicedrained but reserve two tablespoons of juice
2tablespoonspineapple juice(reserved from draining canned pineapple)
1jalapeño pepperfinely diced
Drain the can of pineapple tidbits, but drain the juice into a bowl so that you can use 2 tablespoons of the juice in the dressing. Set aside.
Place coleslaw mix in a large bowl.
In a separate bowl, combine the mayo, sour cream, sugar, pineapple juice, pepper and salt. Whisk until smooth.
Pour over coleslaw mix and toss to coat.
Add in the pineapple tidbits and jalapeño pepper.
Cover and store in the refrigerator until serving.
If all you have is pineapple chunks, cut them in fourths so that they are smaller. If you use crushed pineapple, drain them well before adding them to the coleslaw.
Add green onions, diced shallot or sprinkle of freshly snipped cilantro.
Other veggies such as small broccoli florets are good added into this as well.
Decorate with fresh pineapple.
Refer to the article above for more tips and tricks.The calories shown are based on the recipe serving 8, with 1 serving being ⅛ of the coleslaw. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**