Let Me Tell You About This Pineapple Coleslaw (And That One BBQ…)
Okay, so picture this: sun’s out, table’s covered in food, someone’s yelling across the garden because they’ve lost the tongs (again), and there I am, plopping down a bowl of my Pineapple Coleslaw smack dab in the middle. I mean, I’ve made regular coleslaw – who hasn’t – but ever since I chucked pineapple into the mix, folks just don’t ask for the plain version anymore. My aunt once looked at me like I’d put ketchup on ice cream, but then she had a bite and, well, let’s just say the bowl went home empty. And, not to gush or anything, but the sweet pineapple with the crunchy cabbage? It’s like a little tropical holiday for your tastebuds. (If only it’d do the washing up, too!)
Why I Keep Making This Coleslaw (Even When I Shouldn’t)
I make this when I want something that’s not boring but also not so fancy it scares off my pickier relatives. (You know who you are, cousin Mike.) My family goes properly bonkers for it because it’s sweet and tangy and, if I’m honest, it’s one of the few salads the kids willingly eat. Sometimes I make it just because I’ve got a leftover chunk of pineapple looking sad in the fridge. Oh, and if you’re sick of soggy, sad coleslaw from the shops, this recipe will save you from that fate. I used to hate shredding cabbage (sharp knives and I have a complicated history) but, really, once you get going, it’s not so bad. Actually, I find it’s a nice excuse to zone out for a minute or two, unless the dog’s underfoot, in which case all bets are off.
The Stuff You Need (Substitutions Welcome!)
- Half a medium green cabbage, shredded (sometimes I use the pre-shredded bag if it’s on sale—don’t judge!)
- About 2 cups of fresh pineapple, diced (canned totally works too, just drain it really well)
- 1 large carrot, grated (or a handful of those pre-shredded carrots when I’m lazy)
- 3-4 spring onions, finely sliced (red onion works, but it’s more punchy; my gran swore by it though)
- 1/2 cup mayonnaise (I’ve tried Greek yogurt in a pinch, but mayo wins for me)
- 1-2 tablespoons apple cider vinegar (white vinegar works, but not quite as zingy)
- 1 tablespoon honey or sugar (I once used maple syrup—messy, but tasty)
- Salt & pepper (to taste; I always overshoot the pepper, somehow)
- Optional: handful of chopped cilantro or parsley (or skip it if you’re not feeling fancy)
How I Actually Make It (With a Few Sidesteps)
- Prep the veggies: Chuck the shredded cabbage, carrots, and spring onions into a big bowl. I always end up with bits flying about the counter – it’s inevitable. Don’t stress about it.
- Add the pineapple: Toss in your diced pineapple. This is where I usually sneak a piece, just to check it’s sweet enough (it’s for research, honestly).
- Mix the dressing: In a mug or a little bowl, whisk together mayo, vinegar, honey (or whatever you grabbed), and a pinch each of salt & pepper. If it looks a bit too thick, a splash of pineapple juice or water loosens it up. Don’t worry if it looks a bit weird at first—it’ll work out.
- Toss it all together: Dump the dressing over the veg and pineapple, then get in there with a big spoon. Give it a good mix. This is messier than I always expect, but oh well. Taste it! Add more salt, a bit more honey, whatever you think.
- Let it sit: If you can, cover and let it chill in the fridge for about 20-30 mins. (Or don’t, if you’re hungry right now. But I think it’s better when the flavors have a chance to mingle a bit.)
Things I Wish I Knew Earlier (Random Notes)
- Trying to make this slaw too far ahead? The cabbage goes limp. Learned that the hard way. I say, day of is best.
- Once I tried using red cabbage only – looked stunning, but my shirt paid the price. That juice stains like nothing else.
- If your mayo is super tangy, cut back on the vinegar; trust me on this.
- Turns out, a sprinkle of toasted sesame seeds is ace on top. Who knew?
Ways I’ve Mixed It Up (Some Worked, Some… Eh)
- Add a handful of raisins—my sister loves it, but I thought it was a bit much. Each to their own.
- Once threw in a diced jalapeño for a little kick. Wow. Spicy, but good with grilled chicken!
- Tried using sour cream instead of mayo. Honestly, it was just kind of bland. Lesson learned; stick to the creamy stuff.
What If I Don’t Have the Right Equipment?
All you really need is a sharp-ish knife and a big bowl. If you’ve got a food processor, use the shredding blade and save yourself some hassle. No grater? Just chop the carrot really fine. Or, do what I did last week: buy the bagged stuff and call it a day. No shame in that game.
How I Store It (If There’s Any Left…)
I just cover the bowl with clingfilm or stick it in a container and pop it in the fridge. It’ll keep for 24 hours, maybe a bit longer, though honestly, in my house it never lasts more than a day! The cabbage gets softer over time but I kind of like that. Up to you, though. If you want more advice on storing coleslaw, I found StillTasty to be pretty handy.
Here’s How We Serve It (And a Bit About BBQs)
I love it next to grilled chicken or burgers—classic. My brother insists on piling it inside his pulled pork sandwiches, which honestly is pretty genius. Sometimes I just eat it straight from the fridge with a fork; no regrets. For more backyard BBQ ideas, you might want to check out Simply Recipes—they have a load of good stuff!
A Few Hard-Won Tips (Don’t Be Like Me)
- I once tried rushing the chilling step and regretted it because the flavors didn’t really meld. Be patient if you can.
- Don’t overdress it. More is not always better; it’ll get soupy.
- Chop the pineapple small or you’ll end up chasing chunks around your plate.
- Actually, I find it works better if you taste as you go. No two pineapples are the same!
FAQ: Stuff People Actually Ask Me
- Can I use canned pineapple? Yep! Just drain it well, maybe pat it dry a bit. No one likes watery slaw.
- Is this vegan? Not as written, but you can swap the mayo with a vegan version and use maple syrup instead of honey—works a treat.
- How long does it keep? In theory, two days. But honestly, it’s never lasted that long in our fridge.
- Can I prep the veggies ahead? Definitely. Just keep the dressing separate until you’re ready to serve.
- What else can I put in? Oh, loads of things—chopped apple, bell pepper, even some toasted nuts. Just don’t ask me about that time I tried radish. That was a mistake.
(Oh, by the way, if you’re looking for a classic coleslaw recipe, I sometimes check Sally’s Baking Addiction for inspiration.)
So there you have it. Pineapple Coleslaw: sweet, crunchy, a little bit surprising, and—if you’re anything like me—your new go-to when you need something just a bit different. Go on, give it a lash!
Ingredients
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1 cup pineapple chunks (drained, if canned)
- 1/2 cup thinly sliced red bell pepper
- 1/4 cup chopped fresh cilantro
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- Salt and black pepper to taste
Instructions
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1In a large mixing bowl, combine the shredded cabbage, shredded carrots, pineapple chunks, red bell pepper, and chopped cilantro.
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2In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth.
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3Pour the dressing over the cabbage mixture and toss well to coat all the ingredients evenly.
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4Cover and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld.
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5Stir the coleslaw before serving and garnish with additional cilantro if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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