Fresh Pineapple Coleslaw (with Honey)

This Fresh Pineapple Coleslaw is a bright, tropical side dish made with juicy fresh pineapple and naturally sweetened with honey. Crisp cabbage, creamy dressing, and fresh cilantro come together in minutes, making it perfect for summer BBQs, tacos, and light meals.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Keyword BBQ side dish,, fresh pineapple coleslaw,, healthy coleslaw, pineapple slaw,, summer coleslaw recipe, tropical coleslaw,

Prep Time 15

Total Time 15

Servings

Calories 132kcal

Equipment

Large mixing bowl
Medium mixing bowl
Whisk
Measuring cups
Measuring spoons
Chef’s knife
Cutting board
Fine mesh strainer (optional)

Ingredients

8 cups bagged coleslaw mix
1 cup fresh pineapple finely diced and well drained
⅓ cup fresh cilantro finely chopped
½ cup mayonnaise
2 tablespoons fresh pineapple juice from blended/strained pineapple
1 tablespoon rice wine vinegar
2 –2½ teaspoons honey to taste
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon black sesame seeds

Instructions

Add the coleslaw mix, diced fresh pineapple, and cilantro to a large bowl. Toss to combine.
In a medium bowl, whisk the mayonnaise and honey until smooth.
Whisk in the pineapple juice, rice wine vinegar, salt, and black pepper.
Pour the dressing over the coleslaw mixture and toss until evenly coated.
Taste and adjust seasoning if needed (a touch more honey or vinegar, if desired).
Sprinkle with black sesame seeds just before serving.

Notes

For best texture, serve the same day or keep the dressing separate until shortly before serving.
Tips for Using Fresh or Canned Pineapple
- Use ripe fresh pineapple when available for the best natural sweetness and flavor.
- Dice pineapple very finely so it distributes evenly without overpowering the slaw.
- Drain pineapple thoroughly to prevent excess liquid from thinning the dressing.
- For fresh pineapple juice, blend a small amount of pineapple and strain well before using.
- If fresh pineapple isn’t very sweet, add an extra ½ teaspoon of honey to balance the acidity.
- If fresh pineapple is not available, use canned pineapple tidbits packed in 100% juice, not syrup.
- Drain canned pineapple very well, and gently press with a spoon or paper towel to remove excess juice.
- Reserved pineapple juice from the can can replace fresh pineapple juice in the dressing.
- Taste canned pineapple before mixing; if it’s very sweet, slightly increase the vinegar to keep the slaw balanced.
- Serve the same day for the best crunch, or keep the dressing separate until ready to serve.

Nutrition