This slaw is a perfect accessory for tacos, salads, burrito bowls, wraps, you name it!
Its got juicy pineapple, colorful cabbage, carrots, green onion and a wonderful creamy dressing to pull it all together!
I served this slaw with some Sweet Hawaiian Tacos made with my Hawaiian Pulled Pork while I was putting together the very first A Toasted Crumb Entertaining Guide, Late Summer Luau!
Have you seen the guide yet? You’ll find everything you need to plan that perfect late summer luau dinner party!
- Color schemes for tropical themed parties!
- Gorgeous options for summer themed tableware, barware, and flatware!
- A few backyard décor items for your outdoor dining experience!
- A prep schedule for party day complete with recipes for:
- Hawaiian Pulled Pork
- Grilled Pineapple Slaw
- 5 Ingredient Coconut Rice
- Mango Salsa served with Blue Corn Chips
- A perfect late summer cocktail, the Island Margarita!
For this delicious tropical slaw, you’ll need:
- 1 Cup Green Cabbage
- 1 Cup Purple Cabbage
- 1/2 Cup Shredded Carrots
- 1/4 Cup Fresh Pineapple Juice
- 1/2 Cup Grilled Pineapple Wedges
- 1 Tbsp Orange Blossom Honey
- 3 Tbsp Greek Yogurt
- 2 Tsp Apple Cider Vinegar
- 1/2 – 1 Tsp Cayenne
- Pinch of Pink Himalayan Salt
- Green Onion
Start with preparing the creamy dressing. You don’t need much, just about half a cup.
Combine the pineapple juice, honey, yogurt, fresh ginger, and a pinch of salt to a small bowl. Whisk to combine and set aside.
Now toss together the rest of the ingredients.
Combine the shredded cabbage, carrots, grilled pineapple wedges, and green onion in a large serving bowl.
Wait until right before dinner to add the dressing.
If you’ll be prepping this slaw in advance, wait until just before serving to toss the slaw ingredients in the dressing.
Every once in a while a creamy dressing will pick up color from the purple cabbage, you don’t want that. Keep this dressing the proper color by waiting to dress the slaw until right before you put the bowl on the table.
Use this slaw as a side dish for your favorite tropical themed meal!
Need some meal inspiration? Thinking about sending off summer with a dinner party or happy hour? Don’t forget to check out the Late Summer Luau Entertaining Guide! Aloha!
I hope you enjoyed this recipe! If you try this recipe out, don’t forget to post a rating and comment!
I’d love to see your pictures on Instagram too! Tag @a_toastedcrumb!
Grilled Pineapple Slaw
Ingredients
- 1 cup Green Cabbage
- 1 cup Purple Cabbage
- 1/2 cup Shredded Carrots
- 1/4 cup Pineapple Juice
- 1/2 cup Grilled Pineapple Wedges
- 2 tsp Orange Zest
- 1 tbsp Orange Blossom Honey
- 3 tbsp Plain Greek Yogurt
- 2 tsp Apple Cider Vinegar
- 1/2 – 1 Tsp Cayenne
- Pinch of Pine Himalayan Salt
- Green Onion chopped
Instructions
- Combine the cabbage, shredded carrots, and grilled pineapple wedges in bowl and toss.
- In a small bowl whisk together pineapple juice, orange zest, orange blossom honey, Greek yogurt, apple cider vinegar, cayenne, and Himalayan salt.
- If serving right away, toss a small amount of the prepared dressing into the slaw and top with chopped green onions.
- If you are preparing the slaw to serve later on, wait to dress until prior to serving and top with chopped green onions.
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