Sweet pineapple, crisp cabbage, and a creamy mayonnaise dressing come together to create a refreshing delicious coleslaw that’s a perfect side dish for cookouts, backyard barbecues, family reunions, and Fourth of July celebrations.

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.
Great side dish for Fourth of July celebrations.

Ingredients You’ll Need to make Pineapple Coleslaw

(Be sure to see the full printable recipe below this post.)

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
Poppyseeds
Salt
Black pepper

How to make Pineapple Coleslaw

In a large bowl, combine the green cabbage, purple cabbage, pineapple tidbits, and crushed pineapple.
In a separate bowl, whisk together the mayonnaise, sugar, apple cider vinegar, pineapple juice, poppyseed, salt and pepper until smooth.
Pour the dressing over the cabbage mixture and toss until evenly coated.
Cover and refrigerate for at least 2 hours before serving.
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 BBQ 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.

Spice up your bbq sandwich or slider with a grilled pineapple slice. It will complement the pineapple coleslaw so well!😋🍍

Frequently Asked Questions

Can I use packaged coleslaw mix?

Yes, but freshly shredded cabbage gives the best texture and flavor.

Can I make this ahead?

Absolutely. In fact, it tastes even better after chilling for a few hours.

How long will it keep?

Store covered in the refrigerator for up to 3 days.

Can I add nuts or seeds?

Yes. Chopped pecans or sunflower kernels make a delicious optional addition.

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!

Thank you for stopping by. I’ll be back soon with more delicious Southern recipes.

With love,

Aletia

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