Hawaiian Coleslaw Recipe {VIDEO}
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Hawaiian coleslaw is a sweet side dish recipe that will make your mouth say mmmmmmmmm.
Hawaiian coleslaw
You will love how the pineapple and brown sugar is balanced out with the onion and vinegar in this perfect adaptation of its distant cousin, plain regular coleslaw.
No need to have boring cabbage slaw when you can dress up to sweet perfection. And you may even have a shot that the kids will eat this one; which we both know is a win win.
Scroll to the bottom for a printable version of this post, including all measurements and instructions, so you can follow along in your kitchen without being on your phone.Here is what ingredients you need to gather to get started:
- chopped coleslaw
- crushed pineapple (drained, juice reserved)
- white onion
- mayonnaise
- brown sugar
- apple cider vinegar
- salt
- pepper
RELATED RECIPES: Carrot Salad, Broccoli Slaw Salad, Strawberry Spinach Salad, Tomato Salad, Tuna Pasta Salad, Pea Salad
SERVE WITH THESE RECIPES: Pair with Hawaiian Cheesecake Salad and serve up with some ham for a perfectly balanced meal. Other recipes that I totally love with a Hawaiian flavor are Hawaiian Rice that you can top with Crock pot Hawaiian Chicken.
Coleslaw Tips
Top with fresh mint garnish before serving
Mix well before serving
Drain your pineapple into a second bowl and set aside.
In some cases, we are finding crushed pineapple is super watery and settling into the bowl, especially after getting cold in the fridge.
Set aside the pineapple juice and only add a bit at a time if you need more moisture after cold and set. If not, discard.
Hawaiian coleslaw Recipe
Add coleslaw, drained crushed pineapple and onion to a mixing bowl and mix well.
Set aside.
In a separate bowl, add mayonnaise, brown sugar, vinegar, salt and pepper and mix well.
Add mixture to coleslaw and mix well.
Refrigerate for at least four hours and mix well before serving.
Hawaiian Coleslaw
Ingredients
- 1 package chopped cole slaw 14 oz
- 1 can 20 oz, crushed pineapple
- 1/2 cup diced white onion
- 1/2 cup real mayonnaise
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Open your pineapple, its possible it needs to be drained so its not too wet.
- Add coleslaw, pineapple and onion to a mixing bowl and mix well. Set aside.
- In a separate bowl, add mayonnaise, brown sugar, vinegar, salt and pepper and mix well. Add mixture to coleslaw and mix well.
- Refrigerate for at least four hours and mix well before serving.
Video
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
Did You Make This Recipe?
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It’s seems really soupy just after making it. Hope it marinated and is not so soupy when served.
I think when you make a coleslaw its common for the dressing to fall into the bowl on the bottom as it just coats the cabbage and doesnt “soak in”. Use tongs to serve 🙂
I agree! Mine is soupy too! I think we should have strained the pineapple before mixing!
Man, I dont know why that is happening to people! Ill edit the article and suggest that it may need drained. I am so sorry! Maybe I got lucky with my can!
After two feed backs of watery coleslaw, I went back today and remade the recipe. After opening and testing several cans of pineapple, there were defiantly some that had a lot more “juice” so at this time, I recommending draining the pineapple and setting aside the juice, mixing the coleslaw, refrigerating and once its set and ready to eat (after stirring) only add if you need additional moisture (a little a time). Thank you for making sure I doubled checked this recipe and made alterations. I included a Pineapple Coleslaw video above as well- although when I make it for personal eating, I just put all in a bowl and mix as you can see. The video is above. Again, thank you! I take time to read all your feedback and adjust if needed.
This is the best coleslaw I’ve ever had!!!! It’s so simple to make. Yes, I started the coleslaw. Yes, it’s got some liquid at the bottom of the bowl after it marinates. But, there’s pineapple in it people. It’s going to happen ! Just mLX and serve. I find homemade coleslaw will separate a bit. Store bought doesn’t as much, but think what’s in there
To make it stay together.
Anyway, I thoroughly enjoyed it, and have pinned and shared with some friends!
Thank you!! 5 stars!!
THANK YOU so much Tracey!! I am so glad you enjoyed it. <3
~Trisha
I made this recipe for a large church gathering … it’s very easy ! I drained the pineapple for about 30 minutes then applied pressure to push out more liquid …. It turned out great !! Everyone loved it !
I’m thinking about using fresh pineapple. ..what do u think?
I dont see why it wouldn’t work and be very delicious!
Trisha
This recipe is delish, thank you! I used 2TBSP of the strained and reserved juice in the Mayo sauce. This slaw is a hit!
Excellent recipe! My guests loved it at our Hawaiian themed cookout! It’s also a great coleslaw without the pineapple. Super easy to put together and enjoy.
Hawaiian cookout sounds so fun too! I am glad this coleslaw was a good fit for your party!
Trisha
Thanks for sharing this fantastic recipe with us! Every time I bring this Hawaiian Coleslaw to a potluck, it’s a huge hit and everyone always asks for the recipe. It’s just that delicious and loved by all!
Can I make this recipe without may
You can always substitute the mayo for other things like unflavored Greek yogurt, sour cream – it does change the flavor but its usually pretty good if you need a quick change.
This slaw was pretty good next time I will add extra 1/2 to full can of pineapple. I did drain this really well (using paper towels) did not have soupy liquid at all in fact when mixing had to add pineapple juice