Pineapple Coleslaw

What I love most about this recipe is how quickly it comes together. Fifteen minutes of prep and you have a colorful and crowd pleasing side dish that tastes like you spent much more time on it than you actually did.

The lime and honey dressing is light enough that the fresh pineapple and jalapeño flavors really shine through without anything heavy or creamy getting in the way.

Make it at least 30 minutes before you plan to serve it so the flavors have time to develop and you will not be disappointed.

It pairs well with my Slow Cooker Hawaiin Pork Tenderloin, my Air Fryer Pork Tenderloin Bites or my Gluten Free Slow Cooker Hawaiin Meatballs.

You can find all my salad recipes here: Gluten Free Salad Recipes

Ingredients

• Coleslaw Mix
• Fresh Pineapple
• Cilantro
• Jalapeno
• Lime Juice
• Olive Oil
• Lime Zest
• Honey
• Sea Salt
• Coarse Ground Black Pepper

Instructions

Add the coleslaw mix, pineapple, cilantro and jalapeno to a large serving bowl. 

In a small bowl whisk together the lime juice, olive oil, lime zest, honey, salt and pepper. 

Pour the dressing over the coleslaw mixture and stir to combine.

Store in an air tight container in the refrigerator for at least 1 hour before serving.

Supplies

If you make this Pineapple Coleslaw I would love to hear what you served it with! Leave a star rating and a comment below and let me know how it turned out.

Don't forget to save this recipe to your Pinterest boards so you can find it again all summer long!

Substitutions

• Coleslaw Mix - instead of using a pre-made mix you can cut up a head of cabbage, but be sure to follow the steps above if you make this substitution.
• Fresh Pineapple - you can use drained pineapple chunks, but the salad won't have as much flavor. I highly recommend using fresh pineapple.
• Olive Oil - you can substitute avocado oil if that's what you have.

Storage

Store leftover pineapple coleslaw in an airtight container in the refrigerator for up to three days. Stir before each serving since the dressing settles at the bottom as it sits. The texture will soften slightly over time as the dressing breaks down the cabbage which is normal and still delicious. Do not freeze this coleslaw since the cabbage and pineapple will become mushy after thawing.

Frequently Asked Questions

Why This Pineapple Coleslaw Has No Mayo

Most pineapple coleslaw recipes use a creamy mayo based dressing but this version skips the mayo entirely and uses a light dressing made with olive oil, fresh lime juice, lime zest, and honey instead. Here is why that makes a difference.

• It is significantly lighter. The olive oil and lime dressing lets the fresh pineapple and jalapeño flavors shine through without anything heavy coating every bite. A mayo dressed coleslaw tastes rich and creamy which is delicious in a classic slaw but can compete with the bright tropical flavors you want in a pineapple version.
• It holds up better in the heat. Mayo based dressings can separate and become watery when left out in warm weather at a cookout or BBQ. The olive oil and lime dressing stays fresh and stable longer which makes this a safer choice for outdoor summer entertaining.
• It is dairy free. Since this recipe uses no mayo and no dairy ingredients it is completely dairy free in addition to being gluten free which makes it one of the most universally friendly summer side dishes you can bring to a gathering.

The Jalapeño Makes This Different

The jalapeño is the ingredient that sets this pineapple coleslaw apart from every other version you will find. Most pineapple coleslaw recipes are purely sweet and tangy. The jalapeño in this recipe adds a subtle heat that cuts through the sweetness of the pineapple and makes every bite more interesting and complex.

If you are nervous about the heat level here is what you need to know. The heat in a jalapeño lives in the seeds and the white membrane inside the pepper. Removing both and using only the flesh gives you a very mild heat that most people would describe as a gentle warmth rather than spicy.

If you want more heat leave a few seeds in. If you want no heat at all substitute a small amount of finely diced green bell pepper for a similar flavor without any spice.

Make Ahead Instructions

This coleslaw is a great make ahead dish and actually gets better as it sits. Here is how to time it for the best results.

• For same day serving make the coleslaw at least 30 minutes before you plan to eat it and refrigerate it covered. The pineapple and lime dressing will have time to soften the coleslaw mix slightly and the flavors will meld together beautifully.
• For the next day make the full coleslaw and store it covered in the refrigerator. Give it a good stir before serving since the dressing will settle at the bottom. The flavors will be even more developed and the slaw will have a slightly softer texture which many people actually prefer.
• For meal prep keep the dressing and the slaw mixture separate until ready to serve if you want to preserve maximum crunch. Dress the coleslaw no more than a few hours before serving for the best texture and then refrigerate until ready to eat.

Variations

This recipe is easy to customize based on your preference and what you have on hand.

• Add toasted coconut. A handful of unsweetened toasted coconut flakes adds a tropical crunch and a subtle coconut flavor that pairs beautifully with the pineapple and lime.
• Use mango instead of pineapple. Fresh mango gives you a similar sweet and tropical flavor with a slightly softer texture. Use the same amount as the pineapple.
• Add avocado. Diced avocado adds creaminess and richness to the slaw that compensates beautifully for the missing mayo. Add it just before serving since avocado browns quickly.
• Make it spicier. Use two jalapeños instead of one or leave some of the seeds in for more heat. Serrano peppers are another option if you want significant heat.
• Add red cabbage. Substitute half the coleslaw mix with shredded red cabbage for a more colorful and visually striking version.