Tropical Pineapple Coleslaw

Tropical Crunch: Hawaiian Pineapple Coleslaw. This Hawaiian Pineapple Coleslaw brings a refreshing and tropical twist to a classic side dish. By swapping out mayonnaise for Greek yogurt, it offers a lighter, healthier option that’s still creamy and satisfying. The addition of sweet pineapple and crunchy macadamia nuts creates a delightful blend of flavors and textures, perfect for any occasion.

The first time I made this, I was amazed at how well the tropical flavors complemented the traditional coleslaw. The lightness of the Greek yogurt dressing made it a hit with everyone, and it’s now a staple at our summer barbecues.

Essential Ingredients

• Coleslaw Mix: Provides the crisp, crunchy base for the salad. A pre-packaged mix makes this recipe quick and easy.
• Pineapple Tidbits: Adds a sweet, tropical flavor. Use canned pineapple, reserving the juice for the dressing.
• Plain Greek Yogurt: Creates a creamy, tangy dressing that’s lighter than mayonnaise. Use unsweetened, full-fat Greek yogurt for the best texture.
• Macadamia Nuts: Adds a buttery, crunchy texture and a subtle nutty flavor. Chop them roughly for the best bite.
• Apple Cider Vinegar: Adds a tangy acidity to the dressing, balancing the sweetness of the pineapple.
• Dijon Mustard: Provides a sharp, tangy bite that complements the other flavors. A good quality Dijon mustard is crucial.
• Salt and Black Pepper: Essential for seasoning the dressing, enhancing all the flavors. Freshly ground pepper adds a robust taste.

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Creating the Hawaiian Pineapple Coleslaw

Dressing Preparation:

In a medium bowl, combine the plain Greek yogurt and the reserved pineapple juice. Whisk in the apple cider vinegar, Dijon mustard, salt, and black pepper until the dressing is smooth and well combined.

Ingredient Combination:

In a large bowl, combine the coleslaw mix, drained pineapple tidbits, and chopped macadamia nuts. Toss gently to distribute the ingredients evenly.

Dressing Incorporation:

Pour the prepared Greek yogurt dressing over the coleslaw mixture. Toss gently until all the ingredients are evenly coated with the dressing.

Chilling and Serving:

Cover the bowl and refrigerate the coleslaw for at least 30 minutes before serving. This allows the flavors to meld and the coleslaw to chill thoroughly.

My family loves when I add other fruits like diced peaches or cranberries for a colorful and flavorful twist. We also sometimes substitute the macadamia nuts with toasted coconut flakes for an extra tropical touch.

Variations

Use fresh pineapple instead of canned for a more vibrant flavor. Substitute macadamia nuts with other nuts or seeds like toasted coconut flakes, sunflower seeds, or sliced almonds. Add other fruits like diced peaches or cranberries for added sweetness and color. Use coconut yogurt or vegan mayonnaise for a dairy-free version.

Make-Ahead and Storage

Prepare the dressing and chop the ingredients separately and store them in the refrigerator. Combine the ingredients and dressing just before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours.

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Frequently Asked Questions

Yes, you can use fresh pineapple instead of canned. Toasted coconut flakes, sunflower seeds, or sliced almonds can be used as macadamia substitutes. The coleslaw is best served within 4-6 hours, but can be made up to 24 hours ahead. Use coconut yogurt or vegan mayonnaise for a dairy-free version. This coleslaw pairs well with grilled meats, fish tacos, or tropical-themed buffets.

This Hawaiian Pineapple Coleslaw is a delightful and refreshing side dish that brings a touch of the tropics to any meal. Its light, creamy dressing and vibrant flavors make it a perfect addition to your culinary repertoire.

Frequently Asked Questions

→ Can I make this coleslaw ahead of time?

You can prepare this coleslaw up to 24 hours in advance, but keep in mind that the cabbage will soften over time. For the best texture, you can prepare the dressing and chop all ingredients separately, then combine everything 1-2 hours before serving. If making fully ahead, adding the macadamia nuts just before serving will help maintain their crunch.

→ What can I substitute for Greek yogurt?

If you prefer, you can substitute the Greek yogurt with mayonnaise for a more traditional (but less healthy) coleslaw. For dairy-free options, try a dairy-free yogurt alternative or a combination of dairy-free mayo and a splash of lemon juice to mimic the tanginess of Greek yogurt.

→ Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple works wonderfully in this recipe. You'll need about 1 cup of diced fresh pineapple. Since you won't have the reserved juice from a can, you can substitute with 2 tablespoons of fresh pineapple juice or simply squeeze some juice from your fresh pineapple pieces.

→ What can I use instead of macadamia nuts?

If macadamia nuts aren't available or are too expensive, toasted sliced almonds, cashews, or even sunflower seeds make great substitutes. For a nut-free version, try using toasted coconut flakes or simply omit the nuts entirely - the coleslaw will still be delicious.

→ What main dishes pair well with this tropical coleslaw?

This coleslaw pairs beautifully with grilled chicken, fish, or pork. It's perfect alongside pulled pork sandwiches, fish tacos, or teriyaki chicken. For a Hawaiian-themed meal, serve it with kalua pork or grilled mahi-mahi. It's also great as a refreshing side for spicy dishes, as the sweetness and creaminess help balance the heat.