The Kitchn: This clever grocery store shortcut jazzes up bagged cole slaw
If classic coleslaw took a tropical vacation, it would look and taste like this pineapple slaw. Here, sweet, juicy pineapple is folded into crisp cabbage and tossed with a creamy and tangy dressing that perfectly balances richness and acidity. It’s the kind of easy side dish that comes together in minutes, but tastes like you planned ahead. Using canned pineapple tidbits keeps things simple and consistent year-round, while bagged coleslaw mix eliminates all the chopping. Just whisk, toss, and chill.
Whether you’re piling it onto pulled pork sliders, serving it alongside grilled chicken, or bringing it to a backyard barbecue, pineapple slaw adds color, texture, and a fresh twist that sets it apart from traditional recipes.
Why you’ll love it
Key ingredients in pineapple slaw
Helpful swaps
Storage and make-ahead tips
Pineapple Slaw
Serves 8 to 10
1 (20-ounce) can unsweetened pineapple tidbits (do not drain)
3/4 cup mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon granulated sugar
2 (12-ounce) bags coleslaw mix
4 medium scallions, thinly sliced (about 1/2 cup)
1/3 cup coarsely chopped fresh cilantro leaves and tender stems (about 1/2 bunch)
1. Pour off 1/4 cup juice from 1 (20-ounce) can unsweetened pineapple tidbits and place in a large bowl. Whisk in 3/4 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon granulated sugar until combined.
2. Drain off the remaining juice from the pineapple and reserve for another use. Add the pineapple, two (12-ounce) bags coleslaw mix, four thinly sliced medium scallions, and 1/3 cup coarsely chopped fresh cilantro, and toss to combine. Serve immediately, or cover and refrigerate for up to three hours before serving. Toss again before serving.
(Perry Santanachote is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
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