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Hawaiian Pineapple Coleslaw

Hawaiian Pineapple Coleslaw is a sweet-and-tangy side made with finely shredded cabbage and juicy pineapple, then tossed in a creamy honey-lime dressing. Resting in the fridge for 20 minutes softens the slaw slightly so every bite feels bright, crisp, and well-coated.
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Prep Time 15 minutes
chill 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Coleslaw Base
  • 4 cup green cabbage, finely shredded Finely shred for a tender, creamy bite.
  • 1 cup purple cabbage, finely shredded Keep shreds thin for slaw-perfect texture.
  • 1 cup carrots, julienned or grated Julienned or grated both work.
  • 1 cup pineapple chunks (drained if canned) Roughly chopped; drain canned pineapple well.
  • 0.25 cup red onion, very thinly sliced
  • 0.25 cup fresh cilantro, roughly chopped
  • 0.25 cup green onions, sliced
Creamy Honey-Lime Dressing
  • 0.5 cup mayonnaise
  • 2 tbsp sour cream
  • 2 tbsp fresh lime juice About 1 lime.
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp lime zest
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.125 tsp cayenne (optional) Optional, for subtle heat.
Optional Toppings
  • 0.25 cup toasted coconut flakes Optional topping.
  • 2 tbsp macadamia nuts, roughly chopped Optional topping.

Equipment

  • 1 sheet pan

Method
 

Make the coleslaw
  1. Shred the green and purple cabbage as finely as you can, then place them in a large mixing bowl for a creamy slaw texture.
  2. Add the grated carrots, pineapple chunks, red onion, cilantro, and green onions to the bowl and toss loosely to combine.
Mix the honey-lime dressing
  1. Whisk together the mayonnaise, sour cream, lime juice, apple cider vinegar, honey, lime zest, salt, black pepper, and cayenne in a small bowl until smooth and creamy.
Toss, chill, and serve
  1. Pour the dressing over the slaw and toss thoroughly until every strand is coated.
  2. Taste and adjust by adding more lime juice for tang, honey for sweetness, or an extra pinch of salt if needed.
  3. Cover and refrigerate for at least 20 minutes, letting the flavors meld and the cabbage soften slightly.
  4. Right before serving, give the slaw another toss and top with toasted coconut flakes and macadamia nuts if using, then serve cold.

Notes

For the best texture, shred cabbage very thin—thinner strands soften nicely after chilling without turning watery. Store covered in the refrigerator for up to 3 days; the topping is freshest added right before serving. Freezing is not recommended because cabbage softens too much after thawing. For a dairy-light swap, use plain Greek yogurt in place of the sour cream for the same tangy finish.