My favorite flavor profiles the ones that include something spicy with either sweet or salty. Yogurt Pineapple Coleslaw combines the best of both of those worlds in a lighter and brighter way!
What You’ll Need
You only need a handful of simple ingredients to make this yogurt pineapple coleslaw. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Crushed pineapple – Make sure it is drained of extra pineapple juice so get rid of the extra liquid. I love the element of sweet that it adds to this coleslaw. You can always use fresh pineapple too.
- Plain Greek yogurt – Nonfat Greek yogurt is lower in fat and calories than mayonnaise while still having a similar consistency. It makes for a great substitute and lets you cut the fat and a hit of protein to a dish.
- Fresh lime – We use both the lime juice and the lime zest to give this creamy coleslaw a tangy and fresh flavor.
- Sugar – Although the pineapple itself is already sweet, adding a little granulated sugar helps to sweeten things up a bit.
- Crushed red pepper flakes – I like to have both sweet and spice in my coleslaw. If you prefer yours with less heat, feel free to omit the pepper flakes.
- Coarse Kosher salt – To helps bring out the flavors of the other ingredients, we use a pinch of kosher salt.
- Coleslaw mix – I usually buy pre-packaged coleslaw mix to make my life a little easier, but you can certainly shred your own if you have the time and the desire to do so.
- Serrano chile pepper – This is optional, but make sure it is seeded and minced if you do choose to use it.
Let’s Make It
Making this yogurt pineapple coleslaw is as easy as one, two, three! Just follow these simple steps.
- Mix dressing ingredients. In a large mixing bowl, whisk together the crushed pineapple, Greek yogurt, lime juice, lime zest, sugar, crushed red pepper flakes and coarse Kosher salt . If using the chile pepper, seed and mince it, blending in now too.
- Add in the coleslaw mix. Fold in the pre-shredded coleslaw mix.
- Chill. Cover and chill until ready to serve. Stir and toss before serving, if there is excess liquid pooling, drain before serving.
5S Philosophy 👩🏻
- Salt – We already add a pinch of coarse kosher salt, so make sure to taste test it before adding more. If using a different salt, keep in mind that different salts measure differently.
- Seasonings – Feel free to add more seasonings as you see fit! things like celery seed, garlic powder and onion powder are quite typical in coleslaw.
- Swaps – Instead of using the pre-shredded cabbage mix, try making your own with green cabbage and carrots! Try adding in some diced green onions for extra flavor and texture too. Try swapping the sugar for honey.
- Sauces – If you don’t want to use greek yogurt, you can certainly use mayonnaise or sour cream. The texture and flavor might be off just a tad.
- Senses – Crisp, refreshing, and tangy, this yogurt pineapple coleslaw is a perfect balance of creamy and vibrant. The cool yogurt clings to the crunchy cabbage, while juicy pineapple pieces burst with a tropical sweetness. A hint of citrus adds a zesty zing, and the mild creaminess of the yogurt ties it all together.
Tasty Companions
This yogurt pineapple coleslaw the perfect side dish to make and take to a bbq or throw together to pair with a weeknight meal. It’s also great for topping sandwiches!
One of our favorite ways to use it is to pile it on a pulled pork sandwich. You can even make it a part of a dish, like a Copycat KFC Famous Bowl! It also tastes great on fish tacos or alongside something like grilled chicken or burgers.
Storage and Freezing
How to Store
You can prep and assemble everything up to 24 hours in advance. Store any leftovers in an airtight container in the refrigerator.
Can I Freeze Yogurt Pineapple Coleslaw?
Since this healthy coleslaw recipe is made with a greek yogurt coleslaw dressing and not mayonnaise, it’s the perfect coleslaw to freeze.
Basically you can freeze your coleslaw as long as it doesn’t have mayonnaise in it. That’s if there is anything left of this Yogurt Pineapple Coleslaw at the end of the meal.
More Easy Side Dishes
If you liked this coleslaw recipe, you’re going to love our other favorite side dishes!
Yogurt Pineapple Coleslaw Recipe
Ingredients
- 1 cup crushed pineapple , drained
- 1 cup plain Greek yogurt
- 1 fresh lime
- 1 tablespoon sugar
- 1 teaspoon crushed red pepper flakes , optional
- 1 teaspoon coarse Kosher salt
- 12 ounces bagged pre-shredded coleslaw mix
- 1 serrano chile pepper , optional, seeded and minced
Instructions
- In a large mixing bowl, stir together the 1 cup crushed pineapple, 1 cup plain Greek yogurt, zest and juice of 1 fresh lime , 1 tablespoon sugar, 1 teaspoon crushed red pepper flakes 1 teaspoon coarse Kosher salt . If using the 1 serrano chile pepper, seed and mince it, blending in now too.
- Fold in the 12 ounces bagged pre-shredded coleslaw mix .
- Cover and chill until ready to serve. Stir before serving, if there is excess liquid pooling, drain before serving.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
Nieruchomości Opole i Opolskie. You’re good to go!
Thanks for any other excellent article. Great recipe.
I never thought to use yogurt instead of mayo. Pure genius! I don’t think I’ll ever use mayo in cole slaw again!
How far in advance can you make this/
Hi Lynne,
I’d say about 24 hours, but no more. Then it loses the crunch and just gets soggy.
This sounds great! I’m a lover of coleslaw and I make mine savory with raisins added. This will be fun experimenting since everyone in my house absolutely LOVES pineapples. Thanks.
Raisins are such a good idea! I think I’ll try your idea too!
This is a really yummy (and healthy) alternative to traditional coleslaw. The only thing is I would probably use only 1 tsp of crushed red pepper…it was a bit too hot.
Thanks for the yummy recipe!
Amber, I’m glad you enjoyed it! The amount of crushed red varies greatly from person to person AND the type of crushed red. I’ve had some that would clear your sinuses just sniffing them and others that you thought you had to use the whole bottle! LOL. Glad you liked the recipe!
Thank you for this recipe! It was perfect with my grilled Coho Salmon tonight. (It’s Coho as well as wildfire season out here in the Pacific NorthWest.) I liked it so much, i’ll make it for our annual Block Party next weekend, too. Thanks also for entering the perfect keywords so i found it immediately. The serrano made it just right.
I’m so glad you loved it! We enjoy it with salmon as well. Make sure to pair it with a nice sweet wine for a great flavor profile.