Pineapple Coleslaw

If you’re looking for a coleslaw that tastes like summer in every bite, this Pineapple Coleslaw is it.

My favorite way to serve this coleslaw is piled high on a Hawaiian sweet roll with tender pulled pork or barbecue chicken. The sweetness of the pineapple and Hawaiian rolls paired with smoky barbecue is absolutely delicious. Add a spoonful of this creamy slaw on top, and you’ve got a sandwich everyone will be talking about long after the party is over.

This easy Southern coleslaw is colorful, creamy, and loaded with tropical flavor while still feeling right at home beside all your favorite barbecue dishes.

Why You’ll Love This Recipe

• Sweet pineapple adds a fresh tropical twist.
• Creamy mayonnaise dressing is rich and flavorful with a hint of tangy sweetness.
• Perfect for cookouts, potlucks, and summer gatherings.
• Easy to make ahead.
• Delicious with pulled pork, barbecue chicken, burgers, hot dogs, and sandwiches.
• A great side dish for Fourth of July celebrations.

Ingredients You’ll Need to Make Pineapple Coleslaw

Be sure to see the full printable recipe card below for exact measurements.

For the Coleslaw

• Fresh green cabbage, finely shredded
• Purple cabbage, finely shredded
• Shredded carrots
• Pineapple tidbits, drained
• Crushed pineapple, drained

For the Dressing

• Mayonnaise
• Sugar
• Apple cider vinegar
• Pineapple juice
• Poppy seeds
• Salt
• Black pepper

How to Make Pineapple Coleslaw

1. In a large bowl, combine the green cabbage, purple cabbage, pineapple tidbits, and crushed pineapple.
2. In a separate bowl, whisk together the mayonnaise, sugar, apple cider vinegar, pineapple juice, poppy seeds, salt, and pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until evenly coated.
4. Cover and refrigerate for at least 2 hours before serving.
5. Stir well and serve chilled.

Entertaining Tips

• Make the coleslaw several hours ahead of time for the best flavor.
• Serve alongside pulled pork sliders, barbecue chicken, smoked ribs, or burgers.
• Add it to Hawaiian sweet rolls for an easy summer sandwich.
• Perfect for cookouts, church picnics, family reunions, and holiday gatherings.
• Keep chilled until ready to serve.

How to Make the Perfect Pineapple Coleslaw

Use Freshly Shredded Cabbage

For the best texture, I recommend using freshly shredded cabbage rather than packaged coleslaw mix. Fresh cabbage stays crisp while still allowing the creamy dressing to coat every bite beautifully.

Drain the Pineapple Well

Be sure to drain both the pineapple tidbits and crushed pineapple well so the dressing stays creamy and doesn’t become watery.

Let It Chill

Allow the coleslaw to chill for at least 2 hours before serving. This gives the flavors time to blend together and creates the perfect creamy texture.

What to Serve with Pineapple Coleslaw

This slaw pairs beautifully with:

• Pulled pork sandwiches
• Hawaiian barbecue sliders
• Barbecue chicken
• Smoked ribs
• Grilled burgers
• Hot dogs
• Fried chicken
• Baked beans
• Corn on the cob
• Potato salad

It’s especially delicious piled onto Hawaiian sweet rolls with pulled pork and a little extra barbecue sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving.

Hope you enjoy this delicious coleslaw all summer long!