Hawaiian Pineapple Coleslaw: A Creamy Tropical Delight

This Hawaiian Pineapple Coleslaw recipe is a vibrant mix of tropical flavors, balancing sweetness and crunch, perfect for summer gatherings.

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Prep Time 10

Chilling Time 30

Total Time 40

Servings: 4 cups

Course: Salads

Cuisine: Hawaiian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Coleslaw

0.5 head Cabbage finely shredded
1 can Pineapple Tidbits drained or chopped fresh
1 cup Greek Yogurt as dressing base
2 tablespoons Honey or maple syrup for vegan option
2 tablespoons Apple Cider Vinegar or lemon juice
to taste Salt
to taste Pepper
0.5 cup Macadamia Nuts chopped, can be omitted
2 tablespoons Green Onions chopped

For Optional Variations

1 cup Diced Mango or Papaya for added sweetness
1 teaspoon Chili Powder or Crushed Red Pepper for spice
0.5 cup Dried Fruits like raisins or cranberries

Equipment

mixing bowl
Knife or box grater
whisk
Salad spoon or tongs

Method

Step-by-Step Instructions

Finely shred half a head of cabbage and place in a large mixing bowl.
Drain a can of pineapple tidbits or chop fresh pineapple into bite-sized pieces and fold into the cabbage.
In a separate bowl, whisk together Greek yogurt, honey, and apple cider vinegar until smooth.
Pour the dressing over the cabbage and pineapple mixture and toss gently.
Chop and fold in macadamia nuts for added crunch.
Cover and refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 120mgPotassium: 200mgFiber: 3gSugar: 10gVitamin A: 1000IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Opt for fresh pineapple for better flavor and avoid freezing to maintain texture. Allow coleslaw to chill for enhanced flavor before serving.

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