I think my favorite thing about summer is the food. I could eat anything if it’s grilled on or smoked out back! Chicken, pork, steak, you name it, I’ll eat it!
We’ve been making our FAVORITE Grilled Chicken weekly since the summer hit and finally found the perfect side to pair it with.
Hawaiian Pineapple Coleslaw is a delicious tropical twist on everyone’s favorite summer salad.
How to Make Hawaiian Pineapple coleslaw
This recipe can be made in just a few simple steps!
- Chop a one head of cabbage into small pieces, or use a prepared bag of mixed cabbage coleslaw
- Toss together chopped cabbage, green onions, white onions, and crushed pineapple (don’t drain your pineapple! You’ll want the juice in there too!).
- In a bowl, whisk together mayonnaise, apple cider vinegar, brown sugar, salt and pepper.
- Pour liquid mixture into cabbage mix and toss.
We like to let this recipe sit overnight so all of the flavors soak together, but you can serve it immediately if you didn’t plan ahead (this is usually what we end up having to do!)
If you don’t eat all of the coleslaw, store it in an airtight container in the fridge for up to three days.
What to serve with Hawaiian Pineapple Coleslaw
You have a delicious side dish ready to go! But what do you serve with it? We’d highly recommend serving it with our Kendra’s Marinated Mt Dew Grilled Chicken or Elyse’s Marinated Grilled BBQ Pork Skewers.
If you don’t feel like grilling, try it on top of Kristen’s Instant Pot Dr. Pepper Pulled Pork in your favorite hoagie buns!
Related article: love Hawaiian foods? Check out our Hawaiian Bowls!
Summer Side Dishes
Need a few more summer sides? Here’s what we’d recommend taking to your next potluck!
Fresh Fruit Salad with Citrus Glaze
Citrus Berry Salad
Spinach Cucumber Strawberry Salad
Chopped Vegetable Salad
Hawaiian Pineapple Coleslaw Recipe
Ingredients
- 4 cups shredded cabbage
- ¼ white onion chopped
- 2 green onions chopped
- 20 ounces crushed pineapple 1 can, with juice
- ½ cup mayonnaise
- 2 Tablespoons apple cider vinegar
- ¼ cup brown sugar
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Toss together shredded cabbage, onion, green onions, and crushed pineapple (don’t drain your pineapple! You’ll want the juice in there too!).
- In a bowl, whisk together mayonnaise, apple cider vinegar, brown sugar, salt and pepper.
- Pour liquid mixture into cabbage mix and toss.
- Set in the fridge for at least two hours to let the flavors soak together.
- Store in an airtight container in the fridge for up to three days.
Nutrition
Equipment
- Large Mixing Bowl
Recipe Details
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