
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.

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.

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.