Best 20 Pineapple Coleslaw Recipes

PINEAPPLE COLESLAW

Steps:

• For dressing, mix first 4 ingredients. Place cabbage and pineapple in a large bowl. Add dressing; toss to coat., Refrigerate until serving. If desired, sprinkle with paprika.

LORRI'S PINEAPPLE COLESLAW

Steps:

• Mix cabbage and pineapple.
• Mix cream, mayo, sugar and vinegar.
• Add cream dressing to cabbage and pineapple.
• Salt and pepper to taste.
• Store covered in refrigerator 1-2 hours before serving.

TROPICAL PINEAPPLE COLESLAW

Steps:

• In a small bowl, combine the cabbage, carrot and pineapple. In another small bowl, whisk the mayonnaise, sugar and vinegar; pour over pineapple mixture; toss to coat. Serve immediately.

HAWAIIAN PINEAPPLE COLESLAW

Steps:

• Toss together shredded cabbage, onion, green onions, and crushed pineapple (don't drain your pineapple! You'll want the juice in there too!).
• In a bowl, whisk together mayonnaise, apple cider vinegar, brown sugar, salt and pepper.
• Pour liquid mixture into cabbage mix and toss.
• Set in the fridge for at least two hours to let the flavors soak together.
• Store in an airtight container in the fridge for up to three days.

CREAMY COLESLAW WITH PINEAPPLE

Steps:

• 1. Toss all the slaw mix ingredients together in a large bowl.
• 2. Put all the dressing ingredients in a separate bowl and whisk well
• 3. Pour dressing over slaw mix and toss well. Cover and refrigerate for at least 2 hours.
• 4. Before serving, toss well again.

CREAMY PINEAPPLE COLESLAW

Steps:

• In a small bowl, combine all ingredients. Cover and refrigerate for at least 2 hours before serving.

COLESLAW WITH PINEAPPLE

Steps:

• Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, combine the pineapple, cabbage, carrot and raisins. In a jar with a tight-fitting lid, combine the mayonnaise, lemon juice, horseradish, celery seed, salt and reserved pineapple juice; shake well. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 2 hours.

CITRUS PINEAPPLE COLESLAW

Steps:

• In a saucepan, combine the first 6 ingredients until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir a small amount into the eggs. Return all to saucepan, stirring constantly. Cook and stir until mixture reaches 160°. Cool for 5 minutes. Stir in cream cheese until melted. Refrigerate. , In a large salad bowl, combine the cabbage, carrots, pineapple and marshmallows. Add dressing; toss to coat. Garnish with carrot curls if desired.

PINEAPPLE PECAN COLESLAW

Steps:

• place pecans in a small saute pan on medium high, cook and stir 3 to 4 minutes OR until fragrant.
• Drain the pineable reserving 1/4 cup juice (or more if you want the slaw sweeter) Place the juice and the slaw dressing in a large bowl and whisk until blended.
• Stir in the remaining ingredients until evenly coated. Chill for 2hours, stirring often. IF it seems dry add a bit more slaw dressing. It will create more juice the longer it chills.

PINEAPPLE COLESLAW - QUICK AND EASY

Steps:

• Mix marshmallows, mayonnaise, pineapple, salt, and pepper together in a bowl; fold in coleslaw mix. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour.

CREAMY PINEAPPLE COLESLAW

Steps:

• Put the shredded cabbage in large mixing bowl.
• Add the shredded carrots.
• Add the crushed pinapple with the juice.
• Mix with one cup of mayo.
• Cover and chill for 4-5 hrs before serving.

CREOLE PINEAPPLE COLESLAW

Steps:

• Combine first three ingredients and stir until blended.
• Combine cabbages, carrots and pineapple in a serving bowl; toss together.
• Pour dressing over vegetable and pineapple mixture; mix well.
• Season with salt and pepper to taste.

CARIBBEAN PINEAPPLE COLESLAW

Steps:

• Shred cabbage fine.
• Shred carrots fine.
• Drain well canned pineapple chunks.
• Combine fruit and vegies in a large bowl and toss.
• To prepare the dressing:.
• Combine sweetened condensed milk with the mustard of choice and salt.
• Gradually add a little bit (a teaspoon at a time) of the oil, beating constantly.
• Continue adding oil slowly, beating all the while.
• Gradually beat in the evaporated milk, vinegar and peppers.
• Pour dressing over all, and toss.
• Cover and refrigerate until needed.
• You can also add a few green spring chopped onions if desired.

ANTHONY'S PINEAPPLE COLESLAW

Steps:

• In a small bowl, combine the mayonnaise, pineapple, milk, ketchup, sugar, poppy seeds if desired and Worcestershire sauce. Place the coleslaw mix in a large bowl; add dressing and toss to coat. Cover and refrigerate for 2 hours.

PULLED BBQ CHICKEN SLIDER WITH PINEAPPLE COLESLAW

Steps:

• For the BBQ sauce: Combine the ketchup, brown sugar, vinegar, whiskey, salt, garlic powder, onion powder, red pepper flakes and mustard in a saucepan. Heat over medium heat, stirring, until warm and the sugar is melted.
• For the chicken: Prepare a grill or grill pan for medium-high heat. Rub the chicken breasts and thighs with the oil, and sprinkle all over with the salt and pepper. Grill for 8 to 9 minutes per side, until white in the center. Shred the chicken and mix with some of the sauce.
• For the coleslaw: Stir together the mayonnaise, vinegar, sugar and some salt in a large bowl. Add the jalapeno, pineapple, green cabbage and red cabbage; toss well.
• Serve the slaw and shredded chicken on the toasted buns.

CARROT AND PINEAPPLE KING COLESLAW

Steps:

• Mix and chill.

ANTHONY'S PINEAPPLE COLESLAW

Steps:

• In a small bowl, combine the mayonnaise, pineapple, milk, ketchup, sugar, poppy seeds if desired and Worcestershire sauce.
• Place the coleslaw mix in a large bowl; and add dressing and toss to coat.
• Cover and refrigerate for 2 hours.

PINEAPPLE-JALAPENO COLESLAW

Steps:

• Combine first 7 ingredients in a small bowl, stir with a whisk.
• Combine cabbage and remaining ingredients on a large bowl. Pour dressing over cabbage mixtuer; toss gently to coat. Serve immediately.

GRANDMA'S BANANA - PINEAPPLE COLESLAW

Steps:

• 1. Shred or chop the cabbage, put in large bowl or pan for mixing salad together. Set aside.
• 2. put pineapple and chopped Mandarin oranges in a bowl (including juices). Add frozen orange juice, mayonnaise and brown sugar. Stir well until a nice sauce is made. Fold in the Cool Whip. Chop up the bananas and toss around in the fruits and juices (this helps meld flavors and prevent bananas from browning)
• 3. Add the cabbage and red and green bell peppers. Stir and toss together until mixed well. Put in a nice serving container. Cover. Refrigerate at least 20 minutes. Just before serving: stir and toss salad to give it a fresh mixed look. Serve family style or in little dishes. *** You can garnish with maraschino cherries and Mandarin oranges if desired.

NUTTY PINEAPPLE COLESLAW (LOW-FAT)

Steps:

• Mix everything together and garnish with chopped peanuts.
• Note: this recipe can be doubled or tripled.