This pineapple coleslaw is the summer side dish that goes with absolutely everything and takes just 15 minutes to throw together. Fresh pineapple, coleslaw mix, cilantro, and diced jalapeno get tossed in a simple homemade dressing made with lime juice, olive oil, lime zest, and a touch of honey for a light, tropical, and completely mayo free slaw that is bright, fresh, and full of flavor.
It is naturally gluten free, healthy, and so much better than anything from a store bought bag or bottle.
What makes this pineapple coleslaw so versatile is how well it pairs with so many different meals. It is the perfect topping for pulled pork sandwiches and Hawaiian style dishes, a fresh and crunchy addition to fish tacos and shrimp tacos, and a light and refreshing side dish for summer BBQs, cookouts, and potlucks.
You can make it the day before and store it in the refrigerator overnight which actually makes it even better as the flavors develop and meld together.
If you are looking for a crowd pleasing summer coleslaw recipe that is a little different from the classic mayo version this is the one you are going to keep coming back to all season long.
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
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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
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Pineapple Coleslaw
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This easy pineapple coleslaw is a light and tropical summer side dish made completely without mayo! Fresh pineapple, coleslaw mix, cilantro, and jalapeno are tossed in a simple homemade lime juice and honey dressing that is zesty, refreshing, and naturally gluten free. Ready in just 15 minutes and perfect for pulled pork, fish tacos, summer BBQs, and potlucks!
Ingredients
- 2 bags Coleslaw Mix
- 2 cups Fresh Pineapple, diced
- ½ cup Cilantro, finely chopped
- 1 small Jalapeno, finely diced
- ¼ cup Lime Juice
- ¼ cup Olive Oil
- 2 Tbsp Lime Zest
- 1 tsp Honey
- ½ tsp Sea Salt
- ¼ tsp 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.
- Prep Time: 15 minutes
- Category: Side Dish, Salads
- Method: Chopped
- Cuisine: American
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!
Top Tip
Use fresh pineapple rather than canned for the best flavor and texture in this coleslaw. Fresh pineapple is sweeter, less watery, and holds up much better in the dressing without making the slaw soggy. Canned pineapple contains excess liquid that will water down the dressing and make the coleslaw wetter than it should be. If fresh pineapple is not available drain canned pineapple chunks very thoroughly and pat them dry with paper towels before adding them to the bowl but fresh pineapple will always give you the best result.
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 this pineapple coleslaw in an airtight container in the refrigerator for up to 3 to 5 days. This slaw actually gets better the longer it sits as the flavors develop and the dressing soaks into the cabbage and pineapple. Make it the day before you plan to serve it for the best possible flavor. Give it a good stir before serving as the dressing will settle to the bottom of the container as it sits. Because this coleslaw is made without mayo it holds up much better in the refrigerator than a traditional creamy coleslaw and is a great option for make ahead summer entertaining.
Frequently Asked Questions
Yes and I actually recommend it! This coleslaw gets better the longer it sits in the refrigerator as the flavors develop and the dressing soaks into the cabbage and pineapple. Make it the day before you plan to serve it for the best possible flavor. Store it in an airtight container in the refrigerator and give it a good stir before serving. It keeps well for up to 3 to 5 days.
Fresh pineapple is strongly recommended for the best flavor and texture. Fresh pineapple is sweeter, less watery, and holds up much better in the dressing without making the slaw soggy. If you cannot find fresh pineapple you can use canned pineapple chunks but make sure to drain them very thoroughly and pat them dry with paper towels before adding them to the bowl. Too much liquid from canned pineapple will water down the dressing and make the coleslaw wetter than it should be.
This recipe uses pre made coleslaw mix which is less likely to release excess water than freshly chopped cabbage. If you prefer to chop your own cabbage, toss it with 2 teaspoons of salt and let it stand for 15 to 20 minutes to draw out the excess moisture. Rinse the salt off thoroughly and spin the cabbage dry in a salad spinner before adding the dressing.
Yes! If you are not a fan of cilantro or simply do not have it on hand you can leave it out entirely or substitute fresh flat leaf parsley for a similar fresh herb flavor without the distinctive cilantro taste. The coleslaw will still be delicious and flavorful without it thanks to the fresh pineapple, lime dressing, and jalapeno.
Absolutely. The jalapeno adds a mild to medium heat level to this coleslaw depending on how spicy your particular pepper is. If you prefer a milder version simply reduce the amount of jalapeno or leave it out entirely. You can also remove the seeds and white membrane from the jalapeno before dicing it which significantly reduces the heat while keeping a hint of jalapeno flavor in the dressing.
This pineapple coleslaw is incredibly versatile and pairs beautifully with so many different dishes. It is the perfect topping for pulled pork sandwiches and Hawaiian style dishes like slow cooker Hawaiian pork tenderloin and Hawaiian meatballs. It is also wonderful on fish tacos, shrimp tacos, and grilled chicken. As a standalone side dish it is a refreshing and crowd pleasing option for summer BBQs, cookouts, and potlucks all season long.
Rhonda says
Quantities would be nice to have in a recipe
smallfarmbiglife says
Hi Rhonda. I think you may have only looked at the list of links of ingredients I used at the top. There is a printable recipe card on this page with all of the quantities and instructions. You can scroll down to it or use the jump to recipe button at the top of the post to get to it. Hope that helps. ~Elaine