Pulled pork sandwiches NEED a slaw. Not negotiable. And this one? It’s bringing the whole tropical situation to your plate.
Pineapple tidbits tossed into a creamy dressing with a cider vinegar kick and brown sugar doing the sweet-tangy tango (weird combo, I KNOW, but stay with me). Toasted sesame seeds on top because we are not animals.
It comes together in ten minutes flat, which is genuinely the only metric that matters when there’s a cookout happening. Or a Tuesday. Or really any day with a sandwich involved.
Fresh vs. Canned Pineapple
Fresh pineapple delivers brighter acidity and a snappier bite, but it weeps juice like crazy… so DRAIN it hard, then pat the tidbits bone-dry on paper towels before they hit the bowl.
Canned tidbits packed in juice (NEVER heavy syrup) save you prep time and won’t water down your dressing. Pick what’s convenient, just control that liquid!
How to Keep It from Getting Watery
- DRAIN that pineapple thoroughly. Press the tidbits with paper towels (yes, even “drained” ones still hold moisture).
- SALT the cabbage first (1/2 tsp), wait 10 minutes, SQUEEZE out the released liquid. Biggest soup-prevention move.
- Dress the slaw RIGHT before serving. The longer it sits dressed, the more moisture escapes.
- Pat your diced onion dry. Onions sweat!
Keep it dry, keep it bold. Your slaw should taste like dressing, not sadness in a bowl.
What to Serve with Hawaiian Coleslaw
- Pulled pork sandwiches or smoky BBQ ribs (the slaw’s sweetness cuts through rich meat)
- Teriyaki chicken, grilled shrimp, or seared salmon
- Fish tacos… pile it right on top instead of plain cabbage
- Classic smash burgers and grilled hot dogs
- Plate lunch style alongside kalua pork and steamed rice
Honestly, anything off the grill DEMANDS this slaw…. the pineapple and toasted sesame pull way more weight than you’d think!
Make-Ahead & Storage Tips
- DRESS LATER, NOT SOONER. Hold the dressing separate from veggies and pineapple if prepping more than 4 hours ahead. Toss together 15-20 minutes before serving to keep that CRUNCH.
- STORE IT RIGHT. Airtight container, fridge, 2-3 days max. The cabbage will soften and leak liquid… totally normal.
- DRAIN BEFORE STORING. Pineapple keeps releasing juice after mixing. Pour off pooled liquid before refrigerating leftovers, unless you want coleslaw soup.
- SEEDS GO ON LAST. Toasted sesame seeds lose their nutty flavor sitting in dressing. Always sprinkle them right before serving.
- SKIP THE FREEZER. Mayo dressing and raw cabbage turn watery and limp after thawing. Make it fresh instead.
Why This Coleslaw Works
This PINEAPPLE is the star, delivering a juicy sweetness that cuts right through the creamy dressing. The VINEGAR AND LIME provide essential tang, while brown sugar rounds it out without being cloying.
TOAST YOUR SESAME SEEDS for a crucial nutty crunch. And that 15-minute rest? Non-negotiable. It lets the cabbage soften slightly and the flavors meld perfectly.
More Recipes You’ll Enjoy
- Zesty Hotdog Coleslaw
- Hawaiian Pasta Salad with Tuna
- Hawaiian Pasta Salad with Pineapple
- Coleslaw with Poppyseed Dressing
- Tangy Taco Coleslaw
- Easy Pineapple Cucumber Salad
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: Whisk the Creamy dressing
- 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: Toss the Produce
- 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: Coat and Chill
- 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
Ingredients
Method
- 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.
- 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.
- 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.