Hawaiian Grilled Pineapple Coleslaw
Meet your new perfect side dish for backyard BBQs. Hawaiian pineapple coleslaw is a delicious twist on an easy summer salad.
Servings: 12
Ingredients
- 1 fresh pineapple
- 2 tbsp dark brown sugar
- 1 lb green cabbage 8 cups shredded
- 1/4 lb red cabbage 2 cups shredded
- 1 large carrot peeled and shredded
- 1 mango peeled, pitted and diced
Dressing
- 6 tbsp rice wine vinegar
- 2 tbsp pineapple juice
- 2 tbsp dark brown sugar
- 1 tbsp honey
- 1 fresno pepper seeded and minced
- 1 tbsp fresh ginger peeled and minced
- 2 cloves fresh garlic minced
- 1 tsp kosher salt
Optional Garnish
- 1/4 cup macadamia nuts crushed and toasted
Instructions
- Prep Pineapple: Remove the rind from the pineapple. Cut it into 1/2-inch thick slices. Sprinkle both sides with brown sugar.
- Grill: Heat the grill to medium-high heat. Add the pineapple slices and grill until charred on both sides.
- Prep Veggies: Dice the pineapple slices, removing the core. Shred the cabbage and carrots. Dice the mango. Add all of the prepped veggies to a large bowl.
- Make Dressing: In a small bowl, combine the dressing ingredients.
- Chill: Pour the dressing onto the vegetables and toss to coat. For best results, chill for one hour.
- Garnish: Just before serving sprinkle with toasted macadamia nuts.
Notes
The cook times on this recipe account for shredding all of the vegetables yourself and allow for the 1 hour of resting time.
To make this recipe more quickly, use pre-shredded cabbage and carrots and skip the resting period.
Nutrition
Calories: 108kcal | Carbohydrates: 22g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 2g | Sodium: 210mg | Potassium: 245mg | Fiber: 3g | Sugar: 17g | Vitamin A: 1388IU | Vitamin C: 64mg | Calcium: 41mg | Iron: 1mg