Quick Hawaiian Coleslaw

Finding a coleslaw recipe that stands out from the usual mayonnaise-heavy versions can be surprisingly tricky. Traditional coleslaw is fine, but it can get a little boring when you’re looking for something that brings a fresh twist to your summer cookouts or weeknight dinners.

That’s where this Hawaiian coleslaw comes in handy. It combines the crisp crunch of classic slaw with sweet pineapple chunks and a tangy dressing that’s balanced with brown sugar and lime juice. It’s easy to throw together, uses simple ingredients you can find at any grocery store, and adds a tropical spin to your usual rotation.

What Kind of Coleslaw Mix Should I Use?

You can use any pre-shredded coleslaw mix from the grocery store for this recipe, whether it’s just cabbage or a blend with carrots and red cabbage. The bags usually come in different sizes, so an 8-ounce or 10-ounce package will work just fine – no need to be super precise here. If you want to make your own mix from scratch, just shred up some green cabbage and maybe add a little purple cabbage or carrots for color. The key is to make sure whatever you use is sliced thin enough so it soaks up all that sweet and tangy dressing.

Options for Substitutions

This coleslaw is easy to customize based on what you have in your kitchen:

• Coleslaw mix: If you don’t have a pre-packaged mix, just shred about 4 cups of green cabbage and 1 cup of carrots yourself. You can also add some shredded purple cabbage for extra color.
• Crushed pineapple: Fresh pineapple works great too – just chop it into small pieces. You’ll need about 1 to 1.5 cups. Pineapple tidbits from a can also work in a pinch.
• Mayonnaise: Greek yogurt or sour cream can replace half or all of the mayo for a lighter version. You can also use a mix of both for a nice balance.
• Apple cider vinegar: White vinegar or rice vinegar will work just fine. You might want to add a tiny bit less if using white vinegar since it’s slightly sharper.
• Dried cilantro: Fresh cilantro is actually better if you have it – use about 2 tablespoons chopped. You can also swap in fresh parsley or leave it out completely if cilantro isn’t your thing.
• Brown sugar: Regular white sugar or honey work as substitutes. If using honey, start with about 1.5 tablespoons and adjust to taste.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with coleslaw is not draining the pineapple well enough, which leads to a watery, diluted dressing that pools at the bottom of the bowl – press the pineapple through a fine-mesh strainer or squeeze it gently with paper towels to remove excess juice.

Another common error is serving the coleslaw immediately after mixing, but letting it chill in the fridge for at least an hour allows the flavors to blend together and the cabbage to soften slightly for better texture.

To keep your slaw from becoming soggy over time, consider mixing the dressing separately and adding it just before serving if you’re making it more than a few hours ahead.

For extra crunch and flavor, chop your onion as finely as possible so it distributes evenly throughout the slaw instead of giving you big bites of raw onion.

What to Serve With Hawaiian Coleslaw?

This sweet and tangy coleslaw is perfect alongside grilled meats, especially pulled pork sandwiches, BBQ chicken, or teriyaki burgers. The pineapple and vinegar help cut through rich, smoky flavors, making it a great side for any summer cookout or backyard party. I love serving it at potlucks with Hawaiian rolls and some grilled shrimp skewers, or piling it right on top of fish tacos for extra crunch. It also pairs really well with fried chicken or as a topping for hot dogs if you’re looking for something different than your usual condiments.

Storage Instructions

Store: Keep your Hawaiian coleslaw in an airtight container in the fridge for up to 3 days. It actually tastes even better the next day once all the flavors have had time to mingle together, so don’t hesitate to make it a few hours ahead of your gathering.

Serve: Give the coleslaw a good stir before serving since the dressing tends to settle at the bottom. If it seems a bit watery after sitting for a day or two, just drain off any excess liquid and toss it well. The cabbage will soften over time, so it’s best enjoyed within the first couple of days for that nice crisp texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 650-750
• Protein: 3-5 g
• Fat: 35-45 g
• Carbohydrates: 80-95 g

Ingredients

For the coleslaw base:

• 9 oz coleslaw mix
• 15 oz pineapple (drained and cut into 1/2-inch tidbits)
• 1/2 cup onion (finely diced into 1/4-inch pieces)
• 1 tablespoon toasted sesame seeds

For the dressing:

• 1/2 cup mayonnaise
• 1/3 cup cider vinegar
• 1 tablespoon fresh lime juice
• 2 tbsp brown sugar (packed)
• 1 tsp coriander
• 3/4 tsp salt
• 1/2 tsp pepper

Step 1: Prepare the Dressing Base

• 1/2 cup mayonnaise
• 1/3 cup cider vinegar
• 1 tablespoon fresh lime juice
• 2 tbsp brown sugar
• 1 tsp coriander
• 3/4 tsp salt
• 1/2 tsp pepper

In a medium bowl, whisk together the mayonnaise, cider vinegar, fresh lime juice, packed brown sugar, coriander, salt, and pepper until smooth and well combined.

The vinegar and lime juice will help balance the richness of the mayo while the sugar rounds out the flavors.

Set the dressing aside while you prepare the vegetables.

Step 2: Combine the Vegetables and Pineapple

• 9 oz coleslaw mix
• 15 oz pineapple
• 1/2 cup onion

In a large bowl, combine the coleslaw mix, drained pineapple tidbits, and finely diced onion.

I like to use pre-cut pineapple from a can here for convenience, but fresh pineapple works beautifully too—just make sure to drain it well so excess liquid doesn’t dilute the dressing.

Toss the vegetables and fruit together gently to distribute evenly.

Step 3: Dress and Finish the Coleslaw

• dressing mixture from Step 1
• vegetable and pineapple mixture from Step 2
• 1 tablespoon toasted sesame seeds

Pour the dressing from Step 1 over the vegetable mixture from Step 2 and toss thoroughly until all the vegetables and pineapple are evenly coated.

I find that letting the coleslaw sit for 15-20 minutes before serving allows the flavors to meld together beautifully and the cabbage to soften slightly.

Just before serving, sprinkle the toasted sesame seeds over the top for a nutty finish and visual appeal.

Quick Hawaiian Coleslaw

Delicious Quick Hawaiian Coleslaw recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings: 6 servings

Calories: 700

Ingredients Method

Ingredients

  

For the coleslaw base

• 9 oz coleslaw mix
• 15 oz pineapple (drained and cut into 1/2-inch tidbits)
• 1/2 cup onion (finely diced into 1/4-inch pieces)
• 1 tablespoon toasted sesame seeds

For the dressing

• 1/2 cup mayonnaise
• 1/3 cup cider vinegar
• 1 tablespoon fresh lime juice
• 2 tbsp brown sugar (packed)
• 1 tsp coriander
• 3/4 tsp salt
• 1/2 tsp pepper

Method

 

1. In a medium bowl, whisk together the mayonnaise, cider vinegar, fresh lime juice, packed brown sugar, coriander, salt, and pepper until smooth and well combined. The vinegar and lime juice will help balance the richness of the mayo while the sugar rounds out the flavors. Set the dressing aside while you prepare the vegetables.
2. In a large bowl, combine the coleslaw mix, drained pineapple tidbits, and finely diced onion. I like to use pre-cut pineapple from a can here for convenience, but fresh pineapple works beautifully too—just make sure to drain it well so excess liquid doesn't dilute the dressing. Toss the vegetables and fruit together gently to distribute evenly.
3. Pour the dressing from Step 1 over the vegetable mixture from Step 2 and toss thoroughly until all the vegetables and pineapple are evenly coated. I find that letting the coleslaw sit for 15-20 minutes before serving allows the flavors to meld together beautifully and the cabbage to soften slightly. Just before serving, sprinkle the toasted sesame seeds over the top for a nutty finish and visual appeal.