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  • David Skarin

Pineapple (Hawaiian) Coleslaw

Updated: Jan 21, 2021

There are a handful of sides that are as traditional as it gets when it comes to barbecue and coleslaw is most definitely on that list. Hawaiian Pineapple Coleslaw though? Maybe not, but after you try this recipe for a pineapple infused coleslaw, you may think differently!

This slaw is perfect for any tropical barbecue extravaganza. This goes fantastic with pulled pork, especially our Hawaiian Kalua Pulled Pork, or a teriyaki chicken dish. Don’t let the pineapple pigeonhole you though, this is a great standalone side dish to spice up any BBQ.


Fast Facts

Category: Appetizers, Sides, Other

Prep Time: 10-15 Minutes

Total Time: 10-15 Minutes

Cook Date: September 12, 2020


Ingredient List

  • 1 Fresh pineapple, cut into bite size pieces (or a 20 ounce can of unsweetened pineapple, drained)

  • 1 Bag of broccoli coleslaw (12 ounces)

  • 1 Napa cabbage, shredded (12 ounces)

  • 1 Cup mayonnaise

  • ½ Cup thinly sliced green onion

  • 1 Tablespoon seasoned rice vinegar (if you only have regular rice vinegar, add a healthy pinch of sugar)

  • 1 Teaspoon coarse black pepper

  • ½ Teaspoon coarse Kosher salt

Supply List



Step 1: In a small mixing bowl, make the dressing by combining the mayonnaise, rice vinegar, pepper and salt. Whisk together until blended.

Step 2: In a large mixing bowl, combine your broccoli coleslaw, Napa cabbage, pineapple and green onions (reserve some onions as garnish). Mix thoroughly.

Step 3: Add the dressing to the slaw mix and toss well to coat.

Step 4: Refrigerate for a minimum of 2 hours, up to overnight, for the flavors to combine. Serve when ready!


Lessons Learned (Note: I will update this section to include your lessons learned from the comment section)


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