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This Island-Style Pineapple Slaw brings a sunny vacation vibe to an everyday dish that works great at backyard cookouts, shared dinners, or alongside your favorite grilled dishes. The tropical pineapple bits and buttery macadamias turn a simple cabbage mix into something totally memorable that'll make you feel like you're dining beachside.
I whipped up this slaw originally for our family's tropical-themed get-together, and now we can't have a cookout without it. Even my father-in-law, who always said he hated coleslaw, grabbed another helping and wanted to know how I made it.
Ingredients
- Greek yogurt: Gives that smooth, creamy texture with fewer calories and more protein than mayo
- Dijon mustard: Delivers a fancy zip that works against the sweetness
- Apple cider vinegar: Wakes up all the flavors with its gentle tang
- Pineapple juice: Saved from your canned fruit adds that vacation flavor throughout
- Kosher salt: Makes everything taste better – grab the chunky kind not fine table salt
- Black pepper: Brings a mild warmth that plays well with the sweet stuff
- Coleslaw mix: Makes things quick but cutting your own cabbage tastes crunchier
- Canned pineapple tidbits: Super handy and always sweet – pick ones in juice not heavy syrup
- Macadamia nuts: Add that fancy island taste and nice fat – warming them up first makes them tastier
Step-by-Step Instructions
- Make the Dressing:
- Mix your Greek yogurt, Dijon mustard, apple cider vinegar, pineapple juice, salt, and pepper in a bowl. Stir it all up until it's nice and smooth with no lumps. This makes a creamy mix that's got both sweet and tangy notes.
- Prepare the Vegetables and Mix-ins:
- Dump your coleslaw mix or cut cabbage into a big bowl. Add your drained pineapple bits, but keep that juice for the dressing. Toss in your chopped macadamias all around. Using a big bowl means you won't make a mess when mixing.
- Combine and Coat:
- Drizzle your dressing over everything in the bowl. Using big spoons or tongs, mix it all up until every bit gets some dressing. Go easy so you don't squish the cabbage but make sure it's all coated.
- Serve or Chill:
- It tastes best right away when everything's still crunchy. If you're making it early, keep it in the fridge in a sealed container for up to two days, but know it'll get a bit softer.
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The macadamia nuts really make this slaw stand out. I found this out when I ran out once and tried almonds instead. It was still tasty but didn't have that true island feel. Now I always buy extra macadamias just for this dish.
Make It Your Own
This island slaw works with tons of changes. Want some kick? Throw in some chopped jalapeño. Need more tropical taste? Mix in some cut-up mango or papaya with the pineapple. You can even turn it into a full dinner by adding some cooked chicken or shrimp on top. The yogurt dressing goes well with pretty much anything you want to add.
Storage Tips
This slaw tastes way better fresh, but you can keep it longer if you store the dressing and veggies apart until you're ready to eat. If you've already mixed it all, keep it in a sealed container in the fridge for no more than 2 days. The nuts will get soft over time, so maybe add those just before eating if you're making it ahead. For easy lunches, put single servings in small containers you can grab throughout the week.
Perfect Pairings
This tropical slaw goes amazingly with teriyaki chicken, Hawaiian pulled pork, or any grilled meat. The cool creaminess and sweet-tangy flavor really balances out smoky, charred tastes. Serve it at your next beach-themed party with mini pulled pork sandwiches, or next to a simple grilled fish for a weeknight dinner that feels special. For a true island meal, put it alongside sticky rice and some grilled pineapple slices.
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This slaw adds color and freshness to any meal, and it'll probably become your go-to side for summer get-togethers.
Frequently Asked Questions
- → Can I swap fresh pineapple for canned?
Absolutely, fresh pineapple works fine. Dice it into small chunks and use fresh juice if you can get it.
- → What's the ideal type of coleslaw mix for this?
A mix of red and green cabbage is best, but green cabbage alone or any bagged mix will still be great.
- → Can I prepare this ahead of time?
Sure, you can prep it hours beforehand and pop it in the fridge. Just know that the cabbage softens the longer it's stored.
- → What's a good replacement for macadamia nuts?
Chopped almonds, cashews, or even sunflower seeds can be delicious alternatives.
- → Is there another option if I don't have Greek yogurt?
You can sub it with plain yogurt or mix sour cream and mayo for a slightly different taste.