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Pineapple Coleslaw

Author: Michelle De La Cerda


  • 1-16 oz bag coleslaw mix
  • 1-8 oz can of crushed pineapple; thoroughly drained
  • 3 tbsp . white onion; finely chopped


  • 1-5.3 oz carton pineapple Greek yogurt (2%)
  • 1/4 cup plain greek yogurt (2%)
  • 1 tbsp white wine vinegar
  • 2 tbsp rice vinegar
  • 1 clove garlic; finely minced/grated
  • 1/8 salt and pepper +/- to taste


  1. Open and completely drain the pineapple. The easiest way is to use a mesh sieve.
  2. Once the pineapple has fully drained, toss with the onion and coleslaw mix; set aside.
  3. Mix all the ingredients for the dressing together.
  4. Pour half the dressing over the salad, mix well, then add the remaining dressing and mix until the dressing and the salad are duly combined.
  5. Taste for salt and pepper and add more if needed.
  6. Cover and chill for at least 30 minutes to allow the flavors to blend and meld.