How to Nest for Less™

Pineapple Coleslaw

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Yesterday my husband’s family had a 4th of July celebration with tons of food and family fun. During the planning phase, I decided to volunteer to bring the cole slaw. Now, I’ve never made cole slaw before in my life… so why did I speak up? I still have no idea! And of course my husband’s family is the type that makes everything from scratch. You can’t just go to the store and buy a bottle of slaw sauce to throw on some cabbage. Oh dear… where to begin…

Then an idea popped into my head. My side of the family leaving for Florida on Friday and one of our favorite places to visit is Pineapple Willy’s in Panama City Beach. They have great beach food and are known for their pineapple cole slaw. PERFECT! I thought I would try to find a similar recipe to create for my husband’s side of the family.

I searched the internet and found Lorri’s Pineapple Coleslaw on Food.com. Just thought I would share the recipe with you! Prep time is only 15 minutes.

Ingredients:

  • 5 cups cabbage, shredded
  • 1 (20 ounce) can pineapple, drained and cut into small pieces (drain all juice from pineapple. DO NOT used crushed.)
  • 1/2 cup half-and-half cream
  • 1 cup mayonnaise
  • 1/4 cup sugar
  • 3 tablespoons vinegar
  • salt and pepper
Directions:
  • Mix cabbage and pineapple.
  • Mix cream, mayo, sugar and vinegar.
  • Add cream dressing to cabbage and pineapple.
  • Salt and pepper to taste.
  • Store covered in refrigerator 1-2 hours before serving.
The recipe serves 8 people and it’s only 15 minutes prep time. IT WAS DELICIOUS! Tasted just like my favorite slaw from Pineapple Willy’s! I had to triple the recipe since my husband has a large family, but the end result was very yummy!
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Pineapple Coleslaw

The perfect side dish to add to any summer barbecue or family get together

Course Side Dish
Cuisine American
Keyword cole slaw
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 people

Ingredients

  • 5 cups cabbage shredded
  • 1 20 oz. can pineapple fully drained and cut into small pieces. Do NOT use crushed
  • ½ cup half and half
  • 1 cup mayonaise
  • ¼ cup sugar
  • 3 tbsp vinegar
  • salt and pepper to taste

Instructions

  1. Mix cabbage and pineapple.

  2. Mix cream, mayo, sugar and vinegar.

  3. Add cream dressing to cabbage and pineapple.

  4. Salt and pepper to taste.

  5. Store covered in refrigerator 1-2 hours before serving.

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Comments

  1. Sheryl says

    This looks so good. I’m hosting a recipe only link party today called “Cast Party Wednesday”. This recipe would be a perfect addition. I would love it if you came by and shared some of your recipes with us.
    Thanks,
    I hope to see you there!

  2. sparkling74 says

    I like pineapple coleslaw but my recipe doesn’t have the half and half. I use yogurt where you use that and less mayo and the result is awesome!!

  3. Katie @ This Chick Cooks says

    That recipe sounds so light and perfect for the summer with the pineapple. Yummy! I wanted to invite you to come over and share your recipe at These Chicks Cooked Recipe Spotlight today. Have a great day 🙂

    Katie

  5. Angi says

    This looks delicious and great for summer! My hubby and I love coleslaw. Thanks for sharing.

  6. Sheryl says

    Hi, I wanted to thank you for visiting Cast Party Wednesday last week. I would love it if came back tomorrow and shared more of your recipes with me.
    Thanks,
    I hope to see you there!

  7. Gail says

    I see only cabbage and pineapple in the recipe ingredients: what makes the bright orange colors in the photograph? It looks as if it could be carrots and/or red pepper. Are there indeed other ingredients?

    • howtonestforless says

      I used a bag of cole slaw mix and it had little bits of carrots and red onion mixed in with the cabbage!

  8. Diane says

    I’m so glad I decided to give this a go after being a bit skeptical, and it was awesome! Packaged tri-color coleslaw mix makes a nice presentation. I was afraid the dressing might be runny so I didn’t add it until right before serving. Thanks for sharing, it’s definitely a keeper! 🙂

  9. Crystal says

    What kind of vinegar did you use?

  10. Debbie says

    My family has made pineapple slaw for yrs using miracle whip & crushed pineapple, plus adding small marshmellows. Oh so good! I prefer the pastel colored ones for looks but the plain white is fine.

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