Hawaiian Coleslaw

4.6 from 78 votes
(Click the stars to vote)
A red circle with the letters GF

This post may contain affiliate links. Read my disclosure policy.

Put a sweet and savory tropical twist on the classic picnic side dish with this Hawaiian Pineapple Coleslaw. Lightened up with Greek yogurt, this easy summer salad has no mayo. It’s definitely not the same old cole slaw recipe!

Creamy Pineapple Coleslaw – No Mayo!

I love adding a little tropical flavor to my dinner menu, and any combination of sweet and savory makes me happy. That’s why I love this twist on a classic coleslaw recipe. The addition of pineapple for brightness and macadamia nuts with some crunch gives it a little Hawaiian-inspired flair.

This pineapple coleslaw recipe is also lighter than the traditional side dish, which means you can enjoy it is perfect for a gluten free barbecue with your favorite grilled dishes and summer meals without all the heaviness from mayo. It’ll definitely be part of your repertoire of salad recipes that end up on repeat on your menu!

How do you make coleslaw with no mayo?

The name coleslaw actually comes from a Dutch word that means “cabbage salad”. So it is literally a salad made with shredded cabbage usually tossed in a mayonnaise-based dressing, or occasionally a vinaigrette. However, this recipe eschews the usual mayo-based dressing.

Just like my twist on Classic Coleslaw or even my Maple Dijon Coleslaw, the dressing starts with a base of Greek yogurt. So you get the same creaminess you come to expect from the classic side dish, but in an updated version that is healthier.

Closeup of Hawaiian Pineapple Coleslaw in an oval yellow ceramic dish.

Is coleslaw healthy?

Compared to the classic coleslaw recipe, this Hawaiian coleslaw with no mayo is actually quite healthy.

There are only about 160 calories per serving, compared to over 250 calories in many other recipes and store-bought versions of this salad. And it even has 4 grams of protein, plus the probiotic benefits of Greek yogurt.

It has 18 grams of carbs per serving, but most of these are from the pineapple, and not from added sugars or other carbohydrates. In fact, it is naturally grain free and gluten fr gluten free and grain free.

A front view of Pineapple Coleslaw in a yellow serving dish with a spoon in the back of it.

Coleslaw Ingredients

The combination of savory, sweet, and tangy flavors tossed with the crunch of cabbage and juicy pineapple make Hawaiian coleslaw totally crave-worthy. Here is a quick overview of what you’ll need. The full amounts are in the recipe card at the bottom of the post.

For the coleslaw dressing:

  • Plain Greek yogurt – regular or nonfat, just make sure it isn’t flavored.
  • Dijon mustard – yellow or brown mustard will work too.
  • Apple cider vinegar
  • Pineapple juice – reserved from draining the can of pineapple tidbits.
  • Salt and pepper

For the pineapple slaw:

  • Coleslaw mix or shredded cabbage – I like to use a slaw mix with white and red cabbage and carrots for color. You can use a bag with just white cabbage or shred the cabbage yourself. You’ll need 4-5 cups in total.
  • Pineapple tidbits
  • Chopped macadamia nuts – roasted and salted give a nice flavor, but you can use raw ones too, though I recommend toasting them slightly.
Bowls and measuring cups of ingredients to make pineapple coleslaw.

How to Make Hawaiian Coleslaw

It truly could not be any easier than this. Let’s toss this summery salad together.

Make the dressing. In a small bowl, combine yogurt, mustard, vinegar, pineapple juice, salt, and pepper. Stir everything together until it is smooth and creamy.

Pour on the dressing. Add the coleslaw mix, pineapple, and macadamia nuts to a large mixing bowl and pour the dressing over the top.

Toss it together. Using tongs or a spatula, toss everything together until it is combined and throughly coated. Enjoy right away or store it in the refrigerator.

Tips for Success

  • No need to buy separate pineapple juice. Just pick up a can of pineapple tidbits and reserve the liquid when you drain it. Use this in the coleslaw dressing.
  • Serve or store. You can serve the pineapple coleslaw right away, or keep it in the fridge for a few hours to let the flavors really develop. It will keep in the fridge for a couple of days, but the slaw will get softer and lose some of its crispness. Some people prefer this, so it’s up to you.
  • Prep ahead of time. If you need to prepare it in advance, you can stir together the dressing, then quickly mix with the slaw right before serving.
Hawaiian Pineapple Coleslaw in a serving bowl with a spoon in it on top of brightly colored cloth napkins.

Make it a Meal

Wondering what to serve with this Hawaiian coleslaw? I’ve got you covered.

Then add your favorite summertime sides like Air Fryer Corn on the Cob, hearty Easy Baked Beans, classic Three Bean Salad, and a healthier Instant Pot Potato Salad!

Hawaiian Pineapple Coleslaw in an oval bowl on a polka dot napkin.

More pineapple recipes

Hawaiian Coleslaw with pineapple in a yellow bowl on a polka dot and orange cloth napkins.
4.6 from 78 votes

Hawaiian Pineapple Coleslaw

Put a sweet and savory tropical twist on the classic picnic side dish with this Hawaiian Pineapple Coleslaw. Lightened-up with Greek yogurt, this easy summer salad has no mayo. It's definitely not the same old cole slaw recipe!
Prep: 10 minutes


  • 3/4 cup plain Greek yogurt
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon apple cider vinegar
  • 2 Tablespoons pineapple juice (reserved from draining the can of pineapple tidbits)
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • one 10-15 oz. bag coleslaw mix or about 4-5 cups shredded cabbage (just green or a mix of red and green cabbage)
  • 1 cup pineapple tidbits from a can, drained
  • 1/2 cup macadamia nuts, coarsely chopped


  • In a medium bowl, combine the Greek yogurt, Dijon mustard, apple cider vinegar, pineapple juice, salt, and pepper, and stir until smooth and combined.
  • In a large bowl, toss together the coleslaw mix or cabbage, pineapple, and macadamia nuts.
  • Pour the dressing over the slaw and stir to distribute evenly.
  • Serve immediately or store in the refrigerator until ready to serve. Will keep for a couple days, but it will get softer and less crunchy.
Nutrition Facts
Hawaiian Pineapple Coleslaw
Amount Per Serving
Calories 163 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g10%
Cholesterol 2mg1%
Sodium 235mg10%
Potassium 165mg5%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 16g18%
Protein 4g8%
Vitamin A 65IU1%
Vitamin C 9.4mg11%
Calcium 58mg6%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.


  1. Kathy

    2 stars
    I doubled the recipe… it seemed very sour… did not like it and those that tried it didn’t like either… I followed recipe exactly except I did not have tidbits which they don’t sell in store so I used sliced and cut up.

Leave a Comment

Recipe Rating

I accept the Privacy Policy