Tropical Hawaiian Pineapple Yogurt Slaw

As seen in Fresh, Vibrant Salads for Every Season.

Dig into a bright Hawaiian take on slaw, packed with sweet pineapple pieces, rich Greek yogurt, and a heap of crunchy macadamia nuts. Apple cider vinegar and spicy Dijon zip it all up, and you don’t even need mayo for that tangy, creamy finish. Crunchy shreds of cabbage hold everything together while pineapple and nuts balance out the flavors with sweetness and crunch. It’s just right for your next picnic or quick dinner, and always better cold. Grab a bowl and taste those island vibes in every bite!

Barbara Chef
Created By Sasha
Last updated on Sat, 31 May 2025 13:50:51 GMT
A bowl loaded with sweet, crunchy slaw. Save Pin
A bowl loaded with sweet, crunchy slaw. | foodthingle.com

Bring a little sunshine to your table no matter the weather with this breezy bowl. It’s a bright, creamy slaw loaded up with tart pineapple and a gentle kick in every bite. Swap out heavy mayo for protein-rich Greek yogurt, and those crunchy macadamias add a little island magic. Tuck it next to grilled treats or keep it in the fridge for busy weeknights—you’ll love the fresh feel.

I handed my dad a scoop of this slaw and he went back for more—now my whole family begs for it every summer potluck.

Bright Ingredients

  • Coleslaw mix or shredded cabbage: Go for green and red if you want the colors to pop, or use just green for something milder and crunchy
  • Canned pineapple tidbits: Make sure you drain these little chunks—juicy and sweet, they’ll bring a tropical twist
  • Macadamia nuts: Chop them up rough for bold, buttery crunch; toasted nuts add a little bonus flavor
  • Plain Greek yogurt: Choose thick and creamy if you can—it’s what makes this so smooth and adds some filling protein
  • Dijon mustard: Adds just enough zip; look for a silky style without grit
  • Apple cider vinegar: Use the cloudy kind for extra flavor—it punches up the tang
  • Pineapple juice: Splash in a bit saved from your can to bump up that sweetness and keep things juicy
  • Kosher salt: Evens all the flavors—big flaky grains are perfect
  • Black pepper: Get it fresh if you can, for a mellow heat that cuts through each bite

Simple Directions

Chill or Serve:
Eat it straight away for a crisp, crunchy bowl or stash it in the fridge if you like a softer slaw. Cooling the slaw helps all the flavors mingle, but it eventually gets less snappy.
Combine and Dress:
Drizzle your creamy mix over the cabbage blend. Use tongs or a spatula to gently fold and toss until everything’s evenly coated. A little press with your hands really works the dressing in.
Build the Salad Base:
Grab a big bowl and toss together cabbage, pineapple tidbits, and chopped nuts. Mix by hand or with forks—make sure there’s a bit of everything in every spoonful.
Make the Dressing:
In a small bowl, mix together yogurt, Dijon, apple cider vinegar, pineapple juice, salt, and black pepper. Stir until it’s silky and blended—this is your core flavor.
A bowl of coleslaw. Save Pin
A bowl of coleslaw. | foodthingle.com

Greek yogurt just makes this insanely fresh and satisfying. It lifts the whole dish so it doesn’t weigh you down, and my kids actually beg for it over the old-school kind. One time we took it along to the beach and not a bite was left for later—it was gone before the rest of the food even showed up.

Leftover Tips

Stash leftovers in the fridge in a tight-lid container and they’ll stay good for up to two days. For the crunchiest bites, eat soon after mixing—time softens the veggies a bit.

Smart Swaps

If you’re out of macadamias, sub in toasted almonds or cashews just as easily. Want to cut the dairy? Use coconut yogurt to keep those tropical vibes going. Fresh pineapple is great—just be sure to drain well.

A bowl of coleslaw. Save Pin
A bowl of coleslaw. | foodthingle.com

How to Serve

Try it with smoky pulled pork sandwiches or grilled teriyaki chicken skewers on the side. For even bigger island flair, dish it up next to fish tacos or your favorite veggie burgers.

Hawaiian Slaw Story

What’s cool about Hawaiian flavors? They mix sweet, salty, and tangy so nothing gets boring. You’ll see macadamias and pineapple in lots of Hawaiian kitchens—it’s what makes this slaw so unique. Skipping mayo keeps it light and breezy for warm day meals.

Common Recipe Questions

→ How’s this slaw unlike your regular one?

Instead of using mayo, you’ll mix in Greek yogurt. You’ll also add sweet pineapple bits and macadamias for a cool tropical crunch.

→ Can I toss this together before I need it?

For sure, just stash it in the fridge. Keep in mind it’ll get a bit softer the longer it hangs out.

→ Which pineapple should I grab?

Well-drained canned tidbits make it just sweet enough and give a great bite. Fresh pineapple is fine too, as long as you chop it up small.

→ I need to skip dairy—can I still make this?

Totally! Just swap in your favorite plant-based yogurt and you’re set.

→ Got no macadamias? Any swaps?

Yep, you can use toasted cashews or sliced almonds instead if you like.

Pineapple Yogurt Slaw

A mashup of fresh pineapple, tangy Greek yogurt, and buttery macadamias for a creamy, street-style slaw that’s summer in every forkful.

Preparation Time
10 Minutes
Cooking Time
~
Overall Time
10 Minutes
Created By: Sasha

Recipe Type: Salads

Skill Level: Simple

Regional Style: American

Output: 6 Number of Servings (Serves 6 on the side)

Special Diets: Meat-Free, No Gluten

What You'll Need

→ Dressing

01 2 tablespoons pineapple juice from canned pineapple tidbits
02 180 ml Greek yogurt (plain)
03 1 tablespoon apple cider vinegar
04 1 tablespoon Dijon mustard
05 0.25 teaspoon ground black pepper
06 0.5 teaspoon Kosher salt

→ Salad Base

07 0.5 cup (around 65 g) chopped macadamia nuts
08 1 cup (roughly 165 g) drained pineapple tidbits (canned)
09 1 bag (280–425 g) of coleslaw mix, or use 4–5 cups cabbage (red and/or green, shredded)

Steps to Follow

Step 01

You can dish it up right away for that extra crunch. If you're storing it, cover and chill it in the fridge. Just a heads up, it gets a little softer if you leave it for a few hours.

Step 02

Drizzle the dressing you made onto the cabbage mix. Give it all a big stir so everything gets covered nicely.

Step 03

Toss the chopped macadamias, pineapple tidbits, and slaw mix or cabbage into a big bowl. Mix it up gently to spread stuff around.

Step 04

Add the yogurt, mustard, vinegar, pineapple juice, salt, and pepper into your medium bowl. Mix until everything’s creamy and blended.

Additional Tips

  1. If you want the crunchiest bite, wait to put the dressing on until you're about to eat. If you pre-mix, just give it a good toss before serving.

Essential Tools

  • Large mixing bowl
  • Medium mixing bowl
  • Measuring spoons and cups
  • Cutting board
  • Sharp knife
  • Big spoon or spatula

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • Has tree nuts (macadamias)
  • Has dairy (Greek yogurt)

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 163
  • Fat Content: 9 g
  • Carbohydrates: 18 g
  • Protein: 4 g