Hawaiian Pineapple Coleslaw
This coleslaw takes me back to beachside barbecues where every dish had a splash of sunshine. With creamy yogurt, sweet pineapple, and the buttery crunch of macadamia nuts, it’s a refreshing side that brings island vibes to any table. Light, bright, and unexpectedly delightful—this one always gets scooped up fast.
Ingredients
¾ cup plain Greek yogurt
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
2 tbsp pineapple juice (from the can)
½ tsp Kosher salt
¼ tsp black pepper
1 (10–15 oz) bag coleslaw mix (or 4–5 cups shredded cabbage)
1 cup pineapple tidbits, drained
½ cup macadamia nuts, coarsely chopped
Instructions
n a large bowl, whisk together yogurt, mustard, vinegar, pineapple juice, salt, and pepper.
Add coleslaw mix, pineapple, and macadamia nuts.
Toss until everything is evenly coated.
Chill for 15–30 minutes before serving for best flavor.
Notes
Serve it with grilled meats, on fish tacos, or as a standalone star—this coleslaw is summer in a bowl.
Nutrition
- Calories: 170
- Sugar: 6g
- Fat: 11g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
Find it online: https://minikitchenmagic.com/hawaiian-pineapple-coleslaw/