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Close up of pineapple coleslaw in a bowl with a spoonful coming out.
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Pineapple Coleslaw

This Pineapple Coleslaw recipe is quick and easy to make. Perfect for grilled chicken or pulled pork, it’s great to bring or serve at any summer BBQ. Plus it’s gluten free, paleo, and Whole30 compliant!
Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Calories 64kcal

Equipment

Ingredients

  • 12 oz coleslaw mix or cabbage
  • 14 ounce can pineapple chunks
  • 3 tbsp coleslaw dressing Whole30 compliant, plus more to taste

Instructions

  • Place coleslaw mix in a large bowl. If cutting up cabbage, place on a cutting board and cut into thin pieces with a large sharp knife.
  • Open the can of pineapple with a can opener and drain the juices. Cut the chunks in half using the cutting board and knife. Place the cut up bits of pineapple in the bowl with the coleslaw mix.
  • Measure the dressing with measuring spoons and place it in the bowl with the coleslaw mix. Use a spoon or other utensil to combine everything together. If necessary, add more coleslaw dressing until it’s dressed to your liking. Serve immediately or chill and serve in an hour.

Nutrition

Calories: 64kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 51mg | Potassium: 134mg | Fiber: 2g | Sugar: 10g | Vitamin A: 66IU | Vitamin C: 20mg | Calcium: 25mg | Iron: 1mg