18 Tangy Pineapple Cole Slaw Recipes Refreshingly Sweet

Looking to jazz up your summer sides? Tangy pineapple cole slaw is the sweet-and-savory superstar your BBQ spread has been missing! Bursting with juicy pineapple, crisp cabbage, and creamy (or light!) dressings, these 18 refreshing recipes are anything but boring. Whether you crave tropical flair or a classic crunch, we’ve got the perfect slaw to steal the spotlight at your next cookout. Dive in—your taste buds will thank you!

Spicy Pineapple Jalapeño Cole Slaw

This vibrant slaw brings the heat with jalapeños and a touch of sweetness from fresh pineapple—perfect for topping tacos or pairing with grilled meats.

Ingredients:

• 4 cups shredded green cabbage
• 1 cup diced fresh pineapple
• 1 jalapeño, seeded and finely minced
• 1/4 cup chopped fresh cilantro
• 1/3 cup mayonnaise
• 2 tbsp lime juice
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine shredded cabbage, diced pineapple, minced jalapeño, and chopped cilantro.
2. In a small bowl, whisk together mayonnaise, lime juice, honey, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until evenly coated.
4. Refrigerate for at least 30 minutes before serving to let the flavors meld.

The juicy pineapple balances the jalapeño’s kick, while the crisp cabbage stays refreshingly crunchy—no soggy slaw here!

Tip: For extra heat, leave some jalapeño seeds in the mix.

Tropical Pineapple Coconut Cole Slaw

This bright, crunchy slaw brings a taste of the tropics to your table with juicy pineapple, creamy coconut, and a tangy lime dressing—perfect for summer BBQs or taco night!

Ingredients:

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup fresh pineapple, finely diced
• 1/2 cup shredded coconut (sweetened or unsweetened)
• 1/4 cup chopped cilantro
• 1/3 cup mayonnaise
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine the green cabbage, red cabbage, pineapple, shredded coconut, and cilantro.
2. In a small bowl, whisk together the mayonnaise, lime juice, honey, salt, and black pepper until smooth.
3. Pour the dressing over the slaw mixture and toss until evenly coated. Let it sit for 10 minutes to soften slightly.
4. Serve chilled, garnished with extra cilantro or coconut flakes if desired.

The sweet-tart pineapple and toasty coconut make this slaw anything but ordinary—it’s a refreshing twist that’ll have everyone asking for seconds!

Tip: For extra crunch, toast the shredded coconut in a dry skillet over medium heat for 2–3 minutes before adding it to the slaw.

Pineapple Mango Cole Slaw with Lime Dressing

This tropical twist on classic coleslaw is bursting with juicy sweetness and a zesty lime kick—perfect for summer BBQs or taco night!

Ingredients:

• 4 cups shredded green cabbage
• 1 cup diced fresh pineapple
• 1 cup diced ripe mango
• 1/4 cup thinly sliced red onion
• 1/3 cup mayonnaise
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1/2 tsp lime zest
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. In a large bowl, combine shredded green cabbage, diced pineapple, diced mango, and sliced red onion.
2. In a small bowl, whisk together mayonnaise, lime juice, honey, lime zest, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until evenly coated. Fold in chopped cilantro (if using).
4. Chill for at least 30 minutes before serving to let the flavors meld.

The crunch of cabbage paired with tropical fruit and tangy lime makes this slaw irresistibly refreshing—no one will miss the mayo-heavy original!

Tip: For extra texture, sprinkle with toasted coconut flakes or crushed peanuts just before serving.

Creamy Pineapple Cole Slaw with Greek Yogurt

This bright, crunchy slaw gets a tropical twist from juicy pineapple and a tangy, creamy dressing made with Greek yogurt—no mayo required!

Ingredients:

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup diced fresh pineapple (or drained canned pineapple chunks)
• 1/2 cup shredded carrots
• 1/3 cup plain Greek yogurt
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. In a large bowl, toss together green cabbage, red cabbage, pineapple, and carrots.
2. In a small bowl, whisk Greek yogurt, apple cider vinegar, honey, salt, and black pepper until smooth.
3. Pour dressing over the slaw mixture and toss until evenly coated. Fold in cilantro (if using).
4. Refrigerate for at least 30 minutes before serving to let flavors meld.

The pineapple adds a sweet burst to every bite, while the Greek yogurt keeps it light yet luxuriously creamy—perfect for balancing smoky grilled meats.

Tip: For extra crunch, add 1/4 cup toasted chopped macadamia nuts just before serving.

Honey Mustard Pineapple Cole Slaw

This sweet-tangy slaw is a refreshing twist on the classic, with juicy pineapple and a creamy honey mustard dressing that’ll have everyone asking for seconds.

Ingredients:

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup diced fresh pineapple (or drained canned pineapple chunks)
• 1/2 cup shredded carrots
• 1/3 cup mayonnaise
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine the green cabbage, red cabbage, pineapple, and carrots.
2. In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, apple cider vinegar, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
4. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to let the flavors meld.

The pineapple adds a tropical brightness that balances the tangy dressing, while the dual-color cabbage keeps every bite crisp and colorful. Perfect for summer cookouts or as a bright side to grilled meats!

Tip: For extra crunch, sprinkle with toasted sliced almonds just before serving.

Pineapple Cole Slaw with Toasted Almonds

This bright, crunchy slaw is a tropical twist on the classic, with juicy pineapple and nutty toasted almonds for a satisfying bite.

Ingredients:

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup fresh pineapple, diced into 1/2-inch pieces
• 1/3 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup sliced almonds, toasted

Instructions:

1. In a dry skillet over medium heat, toast the sliced almonds for 3–4 minutes, stirring often, until fragrant and lightly golden. Set aside to cool.
2. In a large bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth.
3. Add the green cabbage, red cabbage, and pineapple to the bowl. Toss until evenly coated with the dressing.
4. Just before serving, fold in the toasted almonds for extra crunch.

The sweet-tangy dressing clings perfectly to the crisp cabbages, while the pineapple adds bursts of freshness—no one will miss the usual raisins!

Tip: For a creamier slaw, let it chill for 30 minutes before serving, but add the almonds last to keep them crunchy.

Asian-Inspired Pineapple Sesame Cole Slaw

This bright and crunchy Asian-inspired slaw swaps mayo for a tangy sesame-pineapple dressing, making it a refreshing twist on classic coleslaw.

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup fresh pineapple, finely diced
• 1/3 cup thinly sliced scallions
• 1/4 cup rice vinegar
• 2 tbsp toasted sesame oil
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp grated fresh ginger
• 1/2 tsp crushed red pepper flakes
• 2 tbsp toasted sesame seeds

1. In a large bowl, combine green cabbage, red cabbage, pineapple, and scallions.
2. In a small jar, whisk together rice vinegar, sesame oil, honey, soy sauce, ginger, and red pepper flakes until smooth.
3. Pour dressing over the slaw and toss until evenly coated. Let sit for 10 minutes to soften slightly.
4. Sprinkle with sesame seeds just before serving.

The juicy pineapple and nutty sesame seeds add pops of sweetness and crunch, while the ginger gives it a subtle kick—perfect for topping tacos or grilled meats.

Tip: For extra texture, add 1/2 cup crispy chow mein noodles right before serving.

Pineapple Cole Slaw with Cilantro and Lime

This tropical twist on classic slaw brings a juicy crunch and zesty brightness to your table—perfect for pairing with grilled meats or tacos!

Ingredients:

• 4 cups shredded green cabbage
• 1 cup diced fresh pineapple (1/2-inch pieces)
• 1/4 cup thinly sliced red onion
• 1/3 cup chopped fresh cilantro
• 1/4 cup mayonnaise
• 2 tbsp lime juice (about 1 lime)
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine shredded green cabbage, diced pineapple, red onion, and chopped cilantro.
2. In a small bowl, whisk together mayonnaise, lime juice, honey, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until evenly coated. Let sit for 10 minutes to soften slightly.
4. Taste and adjust salt or lime juice if needed. Serve chilled.

The sweet pineapple and tangy lime balance the creamy dressing beautifully, while the cilantro adds a fresh herbal pop—no one will miss the mayo-heavy original!

Tip: For extra crunch, add 1/4 cup toasted chopped macadamia nuts just before serving.

Pineapple Cole Slaw with Poppy Seed Dressing

This bright, crunchy slaw is a tropical twist on the classic, with juicy pineapple and a sweet-tangy poppy seed dressing that’ll have everyone reaching for seconds.

Ingredients:

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup diced fresh pineapple (or drained canned pineapple chunks)
• 1 large carrot, grated
• 1/4 cup thinly sliced red onion
• 1/3 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp poppy seeds
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine the green cabbage, red cabbage, pineapple, carrot, and red onion.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, poppy seeds, salt, and black pepper until smooth.
3. Pour the dressing over the slaw mixture and toss until evenly coated. Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.

The pineapple adds a refreshing sweetness that balances the tangy dressing, while the poppy seeds give every bite a subtle crunch. Perfect for picnics or as a vibrant side for grilled meats!

Tip: For extra texture, sprinkle with toasted sliced almonds just before serving.

Pineapple Cole Slaw with Crunchy Ramen Noodles

This Pineapple Cole Slaw with Crunchy Ramen Noodles is a sweet-and-tangy twist on the classic, with a satisfying crunch that’ll make it your new potluck star.

• 1 (14-oz) bag coleslaw mix
• 1 cup fresh pineapple, finely diced
• 1 (3-oz) package ramen noodles (discard seasoning packet), crushed
• 1/3 cup sliced almonds
• 1/4 cup chopped fresh cilantro
• 1/3 cup mayonnaise
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

1. In a dry skillet over medium heat, toast the crushed ramen noodles and sliced almonds for 3–4 minutes, stirring often, until golden and fragrant. Set aside to cool.
2. In a large bowl, whisk together the mayonnaise, rice vinegar, honey, salt, and black pepper until smooth.
3. Add the coleslaw mix, diced pineapple, and cilantro to the bowl. Toss until evenly coated.
4. Just before serving, sprinkle the toasted ramen and almonds over the slaw and gently toss to combine.

The juicy pineapple and crispy noodles create a playful contrast of textures, while the honey-vinegar dressing ties it all together. Tip: For extra crunch, add the ramen topping right before serving so it stays crisp.

Pineapple Cole Slaw with Avocado and Lime

This bright, crunchy slaw is a tropical twist on the classic—creamy avocado and zesty lime balance the sweetness of pineapple for a side that steals the show.

Ingredients:

• 4 cups shredded green cabbage
• 1 cup diced fresh pineapple
• 1 ripe avocado, diced
• 1/4 cup chopped fresh cilantro
• 1/4 cup mayonnaise
• 2 tbsp lime juice (about 1 lime)
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine shredded cabbage, diced pineapple, avocado, and cilantro.
2. In a small bowl, whisk together mayonnaise, lime juice, honey, salt, and black pepper until smooth.
3. Pour the dressing over the slaw and gently toss until everything is evenly coated. Avoid overmixing to keep the avocado intact.
4. Serve immediately, or chill for 15 minutes to let the flavors meld.

The juicy pineapple and creamy avocado make every bite refreshing, while the lime dressing keeps it light—perfect for pairing with grilled fish or tacos.

Tip: For extra crunch, add 1/4 cup toasted coconut flakes right before serving.

Pineapple Cole Slaw with Candied Pecans

This bright and crunchy slaw is a tropical twist on the classic, with juicy pineapple and sweet-spiced pecans for a salad that’s anything but boring.

Ingredients:

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup diced fresh pineapple (½-inch pieces)
• ½ cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup pecans, roughly chopped
• 1 tbsp brown sugar
• ¼ tsp cayenne pepper (optional)

Instructions:

1. Candy the pecans: Heat a small skillet over medium-low heat. Add pecans, brown sugar, and cayenne (if using). Cook for 3–4 minutes, stirring constantly, until sugar melts and coats the nuts. Spread on parchment paper to cool.
2. Make the dressing: Whisk together mayonnaise, apple cider vinegar, honey, salt, and black pepper in a large bowl until smooth.
3. Combine: Add green cabbage, red cabbage, and pineapple to the bowl with the dressing. Toss until evenly coated. Fold in candied pecans just before serving.

The contrast of crisp cabbage, tangy-sweet pineapple, and those addictive candied pecans makes this slaw a standout at potlucks or alongside grilled meats.

Tip: For extra freshness, add a handful of chopped cilantro or mint leaves!

Pineapple Cole Slaw with Grilled Chicken

This bright, crunchy slaw pairs juicy grilled chicken with a tangy-sweet pineapple dressing for a summer-ready meal that’s anything but boring.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 3 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup fresh pineapple, finely diced
• 1/4 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Grill the chicken: Heat grill or grill pan to medium-high (400°F). Brush chicken with 1 tbsp olive oil and season with 1/4 tsp salt and 1/8 tsp black pepper. Grill for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
2. Make the dressing: Whisk together 1/4 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp honey, remaining 1/4 tsp salt, and 1/8 tsp black pepper in a large bowl.
3. Toss the slaw: Add shredded green cabbage, red cabbage, and diced pineapple to the bowl with the dressing. Toss until evenly coated.
4. Serve: Divide slaw among plates and top with sliced grilled chicken.

The pineapple’s natural sweetness balances the smoky chicken and crisp cabbage, while the honey dressing ties it all together without overpowering.

Tip: For extra texture, sprinkle with toasted coconut flakes or crushed macadamia nuts right before serving.

Pineapple Cole Slaw with Fresh Mint

This bright, tropical twist on classic coleslaw brings a juicy crunch and a hint of herbaceous freshness—perfect for summer BBQs or taco night!

Ingredients:

• 4 cups shredded green cabbage
• 1 cup diced fresh pineapple (1/2-inch pieces)
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh mint leaves
• 1/3 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine shredded cabbage, diced pineapple, red onion, and fresh mint.
2. In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, kosher salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until evenly coated. Let sit for 10 minutes to soften slightly.

The pineapple’s natural sweetness balances the tangy dressing, while the mint adds a cooling pop that makes this slaw unforgettable.

Tip: For extra texture, sprinkle with toasted coconut flakes or crushed peanuts before serving!

Pineapple Cole Slaw with Curry Dressing

This vibrant slaw brings a tropical twist to your table with sweet pineapple and a creamy, lightly spiced curry dressing—perfect for summer BBQs or brightening up a weeknight meal.

Ingredients:

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup diced fresh pineapple (½-inch pieces)
• ½ cup grated carrot
• ¼ cup thinly sliced red onion
• ½ cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1½ tsp curry powder
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. In a large bowl, combine the green cabbage, red cabbage, pineapple, carrot, and red onion.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, curry powder, salt, and black pepper until smooth.
3. Pour the dressing over the slaw mixture and toss until evenly coated. Let sit for 10 minutes before serving to allow flavors to meld.

The juicy pineapple balances the earthy curry dressing beautifully, while the crunchy veggies stay crisp—no sad, soggy slaw here!

Tip: For extra texture, sprinkle toasted coconut flakes or chopped cashews on top just before serving.

Pineapple Cole Slaw with Roasted Corn

This bright, crunchy slaw is a summer BBQ game-changer—sweet pineapple and smoky roasted corn balance the tangy dressing perfectly.

Ingredients:

• 1/2 small green cabbage, thinly sliced (about 4 cups)
• 1 cup fresh pineapple, diced
• 1 ear corn, husked
• 1/4 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped cilantro

Instructions:

1. Roast the corn: Heat a grill or skillet over medium-high. Cook the corn, turning occasionally, until lightly charred (8–10 minutes). Let cool, then slice kernels off the cob.
2. Make the dressing: Whisk together mayonnaise, apple cider vinegar, honey, salt, and black pepper in a large bowl.
3. Toss it all: Add cabbage, pineapple, roasted corn, and cilantro to the bowl. Toss until evenly coated. Chill for 15 minutes before serving.

The charred corn adds a surprising depth to this slaw, while the pineapple keeps it refreshing—no one will miss the mayo-heavy classic!

Tip: For extra crunch, add 1/4 cup toasted pepitas just before serving.

Pineapple Cole Slaw with Quinoa and Black Beans

This vibrant slaw is a tropical twist on the classic, packed with crunchy veggies, protein-rich quinoa, and a tangy-sweet dressing that’ll have you reaching for seconds.

Ingredients:

• 1 cup cooked quinoa, cooled
• 1 (15 oz) can black beans, rinsed and drained
• 3 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup diced fresh pineapple
• 1/2 cup shredded carrots
• 1/4 cup chopped cilantro
• 1/4 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp lime zest
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine cooked quinoa, black beans, green cabbage, red cabbage, pineapple, carrots, and cilantro.
2. In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, lime zest, salt, and black pepper until smooth.
3. Pour the dressing over the slaw mixture and toss gently until everything is evenly coated.
4. Chill for at least 30 minutes before serving to let the flavors meld.

The juicy pineapple and lime zest brighten up the earthy quinoa and beans, while the crunchy cabbage keeps every bite fresh. Perfect for picnics or as a make-ahead lunch!

Tip: For extra crunch, sprinkle with toasted pepitas or chopped peanuts just before serving.

Pineapple Cole Slaw with Spicy Sriracha Dressing

This vibrant slaw balances sweet pineapple with a kick of heat—perfect for topping tacos or serving alongside grilled meats.

Ingredients:

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup fresh pineapple, diced into ½-inch pieces
• ½ cup shredded carrots
• ¼ cup mayonnaise
• 2 tbsp rice vinegar
• 1 tbsp sriracha
• 1 tbsp honey
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped cilantro (optional)

Instructions:

1. In a large bowl, combine green cabbage, red cabbage, pineapple, and carrots.
2. In a small bowl, whisk together mayonnaise, rice vinegar, sriracha, honey, salt, and black pepper until smooth.
3. Pour the dressing over the slaw mixture and toss until evenly coated. Fold in cilantro (if using).
4. Let sit for 10 minutes before serving to soften the cabbage slightly.

The juicy pineapple mellows the spicy dressing, while the double-crunch of cabbages keeps every bite refreshing. Tip: For extra texture, add ¼ cup crushed peanuts or fried wonton strips just before serving.

Conclusion

With 18 refreshingly sweet and tangy pineapple coleslaw recipes, there’s a perfect match for every taste! Whether you’re prepping for a summer BBQ or just craving a crisp side dish, these recipes are sure to delight. Give them a try, then let us know your favorite in the comments—and don’t forget to share the love on Pinterest! Happy cooking!