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This Hawaiian Pineapple Coleslaw brings a tropical twist to the classic side dish that's perfect for summer gatherings, potlucks, or as a refreshing accompaniment to grilled meats. The sweet pineapple chunks and crunchy macadamia nuts transform an ordinary coleslaw into something special that will transport your taste buds to the islands.
I first made this coleslaw for a beach-themed family gathering, and it has become our go-to side dish for cookouts. My father-in-law, who claims to dislike coleslaw, went back for seconds and asked for the recipe.
Ingredients
- Greek yogurt: Provides creaminess with less calories and fat than traditional mayo while adding protein
- Dijon mustard: Adds a sophisticated tangy flavor that balances the sweetness
- Apple cider vinegar: Brightens the whole dish with its subtle acidity
- Pineapple juice: From the canned fruit infuses the dressing with tropical flavor
- Kosher salt: Enhances all flavors – look for coarse kosher rather than table salt
- Black pepper: Adds a gentle heat that contrasts with the sweet notes
- Coleslaw mix: Saves time but fresh cabbage gives the best crunch
- Canned pineapple tidbits: Offer convenience and consistent sweetness – choose ones packed in juice, not syrup
- Macadamia nuts: Provide richness and authentic Hawaiian flavor – toast them lightly for enhanced flavor
Step-by-Step Instructions
- Make the Dressing:
- Combine Greek yogurt, Dijon mustard, apple cider vinegar, pineapple juice, salt, and pepper in a medium bowl. Whisk thoroughly until the mixture becomes smooth and all ingredients are fully incorporated. This creates a creamy base with balanced sweet and tangy notes.
- Prepare the Vegetables and Mix-ins:
- Place the coleslaw mix or shredded cabbage in a large bowl. Add the well-drained pineapple tidbits, reserving the juice for the dressing. Scatter the chopped macadamia nuts throughout. The large bowl gives you plenty of room to toss everything without spilling.
- Combine and Coat:
- Pour the prepared dressing over the cabbage mixture. Using tongs or two large spoons, gently toss all ingredients together until everything is evenly coated with dressing. Be thorough but gentle to maintain the crunch of the vegetables.
- Serve or Chill:
- For best results, serve immediately while the cabbage is still crisp. If preparing ahead, refrigerate in an airtight container for up to two days, knowing the texture will soften somewhat over time.
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The macadamia nuts are what truly make this coleslaw special. I discovered their importance when I ran out once and used almonds instead. While still good, it lacked that distinctive Hawaiian character. Now I always keep macadamias on hand specifically for this recipe.
Make It Your Own
This Hawaiian coleslaw is incredibly adaptable. For a spicier version, add a tablespoon of minced jalapeño. Craving more tropical flavors? Toss in some diced mango or papaya alongside the pineapple. You can even turn this side dish into a complete meal by adding grilled chicken or shrimp. The yogurt-based dressing provides a neutral canvas that works beautifully with additional ingredients.
Storage Tips
While this coleslaw tastes best when fresh, you can extend its life by storing the dressing and vegetable mixture separately until ready to serve. If already mixed, store in an airtight container in the refrigerator for up to 2 days. The macadamia nuts will soften over time, so consider adding them just before serving if making ahead. For meal prep, portion into individual containers for grab-and-go lunches throughout the week.
Perfect Pairings
This Hawaiian coleslaw shines alongside grilled teriyaki chicken, kalua pork, or any barbecued meats. The cool, creamy texture and sweet-tangy flavor create a beautiful contrast with smoky, charred flavors. Serve it at your next luau-themed party with Hawaiian-style pulled pork sliders, or alongside a simple grilled fish for an easy weeknight dinner that feels special. For an authentic island meal, pair with sticky rice and grilled pineapple slices.
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This coleslaw is a bright and refreshing addition to any meal, and it's sure to become a staple for your summer gatherings.
Frequently Asked Questions
- → Can I use fresh pineapple instead of canned pineapple?
Yes, fresh pineapple can be used. Just chop it into small tidbits and use fresh pineapple juice in the dressing if available.
- → What type of coleslaw mix should I use for this dish?
A mix of green and red cabbage works best, but plain green cabbage or pre-packaged coleslaw mix is also great in this recipe.
- → Can I make this coleslaw ahead of time?
Yes, you can make the coleslaw a few hours in advance and refrigerate it. However, be aware that the longer it sits, the softer the cabbage will become.
- → What can I use instead of macadamia nuts?
Chopped almonds, cashews, or sunflower seeds work well as substitutes if macadamia nuts are unavailable or preferred.
- → Is there an alternative to Greek yogurt for the dressing?
Plain unsweetened yogurt or a mixture of sour cream and mayonnaise can be used in place of Greek yogurt for a different flavor profile.