August 12th, 2015

Pineapple Coleslaw

I’m a big fan of coleslaw in pretty much any form. My husband, not so much. Although I think I’m winning him over, and this Pineapple Coleslaw is one of his favorites. It’s a great side for all kinds of barbecue, and makes a fabulous topping for pulled pork tacos or shredded meat sandwiches. This coleslaw is the perfect balance of sweet and tangy, and I just love the chunks of pineapple! I like to keep things simple by buying prepared shredded cabbage, but you are certainly welcome to shred your own. 

Pineapple Coleslaw

Pineapple Coleslaw

Preparation 10 2017-04-29T00:00:00+00:00 Cook Time 2017-04-29T00:00:00+00:00
Serves 1     adjust servings


  • 1/4 cup plain yogurt
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons pineapple juice (reserve from canned pineapple)
  • 1-2 tablespoons brown sugar
  • Salt and pepper, to taste
  • 3 cups shredded cabbage
  • 1/2 cup chopped green onions
  • 2-3 tablespoons chopped fresh cilantro
  • 1 1/2 cups canned pineapple tidbits (reserve juice for dressing)
  • 1 jalapeno, seeded and chopped (optional)


  1. In a medium bowl, whisk together yogurt, vinegar, pineapple juice, brown sugar, salt and pepper.
  2. Add the cabbage, green onions, cilantro, pineapple and jalapeno. Toss to coat well and serve immediately.
 Who Dished It Up First: Adapted from Half Baked Harvest



  1. Hi Danelle! I like pineapple in cole slaw, and your slaw dressing sounds delicious!


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