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Fresh Pineapple Coleslaw Recipe

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This fresh pineapple coleslaw recipe is sweet, tangy, refreshing, and packed with fresh fruit and vegetables. A flavorful BBQ side dish or party salad.

A fun summer salad everyone at the table will love!

Coleslaw is a staple on our table in the summertime. Its easy to throw together, cool and refreshing to enjoy, and only takes a few minutes to prep.  This fresh pineapple coleslaw is a fun twist on the classic recipe, and will transform everyday coleslaw into a tropical treat. Say aloha and dig in!

This Fresh Pineapple Coleslaw Is:

  • Packed with flavor
  • Sweet
  • Creamy
  • Tangy
  • Tropical
  • Vegan, gluten free, dairy free
  • Great for a potluck, BBQ, or cookout
  • Perfect to make ahead for a party, the longer it sits the better it gets!

This pineapple slaw is great on top of BBQ pulled pork (or jackfruit!), on hot dogs, sausages, or eaten just by itself. The sweetness in the dressing comes from the fresh pineapple chunks, as well as any juice you get from cutting the pineapple. It combines into a nice sweet dressing, so no added sugar is required.

Ingredients In This Pineapple Coleslaw

See the recipe card below for full ingredient amounts and recipe instructions!

  • Fresh Pineapple: I usually opt for whole sweet pineapple, but if you are short on time, then grabbing pre-cut pineapple from the store is a great alternative.  You can also use canned pineapple in this too – just try to find a no sugar added canned variety.
  • Coleslaw Mix: I find this in the produce section and it usually contains green cabbage, carrots, and sometimes red cabbage.  Use any slaw mix you’d like, they have some fun ones with broccoli an Brussels sprouts nowadays.  You can also skip the mix and shred your own cabbage instead.
  • Vinegar: I use a white balsamic vinegar in this as its my go-to coleslaw ingredient so I always keep some in the pantry, but apple cider vinegar would also be delish
  • Vegan Mayo: or regular mayo if you aren’t vegan
  • Spices: garlic powder, onion powder, celery salt, and fresh black pepper!
  • Green Onion or Scallions: To garnish, also gives a extra depth of flavor.

Just like my Hawaiian Macaroni Salad, this coleslaw is a fun way to update a classic side dish. I love the combination of sweet/savory, and this pineapple totally works in both dishes.

How Do I Make This Fresh Pineapple Coleslaw?

First Step
Cut and core the pineapple, removing any bits of the peel from the fruit.  Cube and set aside.  If there are any extra juices on the cutting board, tip them into a small glass and use them in the coleslaw dressing!

Second Step
Mix all other ingredients in a bowl!  Cover and allow to sit in the refrigerator for at least 2 hours for the flavors to mix… but preferably overnight as it only gets better the second day.

Dietary Modifications

This coleslaw is vegan, gluten free, dairy free, and refined sugar free.  If you aren’t vegan, then you can use regular mayo.  And the fresh pineapple cubes and the pineapple juice replace the need for sugar.  This coleslaw is sweet enough using fresh natural ingredients.

More Summer BBQ Recipes We Love!

Vegan Tzatziki Pasta Salad 

Coleslaw Pasta Salad

Pot Luck Greek Salad with Homemade Vinaigrette

Rainbow Quinoa Salad

Roasted Peach Salad with Balsamic Vinaigrette 

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Fresh Pineapple Coleslaw

This fresh pineapple slaw is the perfect addition to your summer BBQ cookout, 4th of July party, or pool party luau. Fresh fruit and vegetables in a creamy dressing make this a flavorful and delicious salad everyone at your table will love!
5 from 4 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine American, Salad
Servings 8 servings
Calories 145 kcal


  • 1 cup pineapple cubed
  • 1 package coleslaw mix from store or 4 cups shredded green cabbage and 1 shredded carrot
  • 1/4 cup white balsamic vinegar
  • 2 tablespoons mayonnaise vegan mayo
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon celery salt
  • 1/2 teaspoon Black Pepper
  • 2 green onions sliced


  • In a large bowl, add all ingredients together and stir until well mixed.
  • Cover bowl and refrigerate for at least 4 hours (preferably overnight) to let flavors combine.


Calories: 145kcalCarbohydrates: 5gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 316mgPotassium: 49mgFiber: 1gSugar: 3gVitamin A: 45IUVitamin C: 11mgCalcium: 9mgIron: 1mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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Posted in Appetizers, Dairy Free, Easy Weeknight Meals, For Entertaining, Gluten Free, Hawaiian, Make Ahead, Side Dishes, Snacks, Summer Recipes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes


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