Apple Pineapple Coleslaw Recipe (healthy summer or fall side)

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This naturally-sweetened apple pineapple coleslaw tastes as good as it looks and provides a fun alternative to traditional coleslaw with crisp apples, sweet pineapple, and crunchy cabbage tossed in a tangy apple cider vinaigrette. Perfectly balanced for topping BBQ chicken sandwiches or serving as a light, refreshing side dish, perfect for summer or fall, that takes just minutes to prepare.

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The summer and fall months are very busy here on our little homestead as we grow, harvest, and preserve the year’s bounty. I’m always looking for easy dishes that make use of our fresh produce, take very little time to prep, and can be used in a million different ways. This recipe fits the bill!

​You can also make this delicious pineapple coleslaw without the pineapple. It will still be a potluck favorite! However, the addition of pineapple contributes to its sweet flavor and gives it a tropical twist. 

Why You’ll Love This Apple Pineapple Coleslaw Recipe

• This recipe is very easy to make and takes just 15 minutes. The ultimate way to bring a side dish to the BBQ without any stress!
• There is zero refined sugar in this recipe. It is sweetened with either honey or maple syrup. Depending on the flavor profile you prefer, pick your favorite!
• It’s incredibly versatile. I’ve listed several ways to use it below, but there are probably many more.

Tips for making Apple Pineapple Coleslaw

• Chop your vegetables finely if using as a topping, or you can keep them larger if serving as a side.
• If using as a side, add some roasted sunflower seeds, sesame seeds, or slivered almonds for additional crunch.
• If fresh pineapple isn’t available, canned crushed pineapple in its juices would work. Just drain before using.
• Make it ahead and let the flavors meld. Don’t worry if your apples start turning different colors. The carrot and red cabbage are tinting it.

Ways to Use Coleslaw

• The perfect side dish for your next barbecue. Just add some roasted sunflower seeds, sesame seeds, or slivered almonds for additional crunch, toss it in a serving bowl, and it’s ready to go!
• Chicken sandwich topping
• Hamburgers. Grill up some fresh meat patties, top with this crunchy slaw, and sandwich it in homemade sourdough buns. Perfection!
• Fish tacos
• Pulled pork sandwiches
• Inside veggie wraps or chicken wraps
• Alternative to sauerkraut on a reuben or pastrami sandwich
• Topping for baked potatoes
• Stirred into rice or grain bowls
• On hot dogs or brats
• Pairs well with Indian and Thai dishes

Recipe Variations and Substitutes

• Add in the seeds, nuts, and dried fruit of your choice to turn this into a hearty side dish
• Swap out the pineapple for canned mandarin oranges, chopped mango, or another fruit that your family loves.
• Use canned pineapple tidbits or chopped pineapple chunks (drained) instead of fresh.
• Add in diced green onions or chopped red onion and broccoli for more of a broccoli slaw twist
• Add a splash of pineapple juice into the vinaigrette for pineapple flavor and a hint of more sweetness

How to Make Apple Pineapple Coleslaw

Step-by-Step Instructions

There is also a printable recipe card below!

Step 1: Chop the fruits and veggies

With a sharp knife, food processor, or salad shooter (my favorite!), shred the cabbage and carrots, chop the apple into matchsticks ( just chopped works too), and finely chop the pineapple.

Step 2: Mix Produce and Herbs

In a large mixing bowl, combine the green cabbage, red cabbage, apple, pineapple, carrot, and parsley.

Step 3: Make the Coleslaw Dressing

In a small bowl or jar, whisk together the Dijon mustard, honey, apple cider vinegar, lemon juice, olive oil, salt, and black pepper until emulsified. 

Step 4: Combine the Dressing with the Slaw Ingredients

Pour the dressing over the slaw and toss thoroughly. 

Step 5: Let Sit

Let the coleslaw sit for 10–15 minutes to allow the flavors to meld and the cabbage to soften slightly. 

Step 6: Serve

Serve on BBQ chicken sandwiches, as a crisp, refreshing side, or whatever else you have dreamed up. See more ideas above!

Storing Coleslaw for Making Ahead or Leftovers

Store in an airtight container in the fridge for 3 days for the freshest texture. The slaw may release more liquid, just give it a toss. Do not let it sit in this juice for too long, though, or you will end up with soggy coleslaw.

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FAQs

Can I use pre-shredded cabbage in this coleslaw recipe?

Absolutely! A pre-shredded coleslaw mix can save time—just make sure they’re fresh and not overly dry.

What’s the best apple to use for coleslaw?

Tart and crisp varieties like Honeycrisp, Pink Lady, or Granny Smith apples work best to balance the sweetness of the pineapple.

Can I make this coleslaw vegan?

Yes—just use maple syrup instead of honey in the dressing.

Can I swap the pineapple for something else?

If you don’t have pineapple, try using finely chopped mango, peach, or even orange segments for a different fruity twist. Or skip it altogether.

Can I use Napa cabbage for coleslaw?

You can, but just know that it’s going to give you a much different texture. I would use it in a side dish where the ruffled leaves won’t be a big deal. If you are shooting for a finer coleslaw for things like topping burgers, it might not serve this purpose as well. 

Is there a difference between red cabbage and purple cabbage?

Nope—not really! Red cabbage and purple cabbage are actually the same vegetable, just with different names depending on where you are and how the color appears. The actual color varies due to the variety and the acidity of the soil. In the US, it’s often called red cabbage even when it looks purple.