Hawaiian Coleslaw with Pineapple

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Hawaiian Coleslaw with Pineapple is a tasty twist on the classic side dish. This recipe mixes cabbage, pineapple chunks, marshmallows, and Miracle Whip for a sweet and creamy slaw. You can whip up this easy dish in just 10 minutes, making it perfect for quick summer gatherings or BBQs.

The combination of crunchy cabbage and juicy pineapple creates a refreshing mix of textures. The marshmallows add an extra touch of sweetness, while the Miracle Whip ties everything together with its tangy flavor. This unique coleslaw is sure to be a hit at your next potluck or family dinner.

Exact Ingredients List

Here’s what you’ll need to make this tasty Hawaiian coleslaw with pineapple:

• 2 pounds cabbage, grated
• 20 ounces pineapple chunks
• 16 ounces miniature marshmallows
• 1 cup Miracle Whip

This simple list of ingredients creates a unique and flavorful coleslaw. The grated cabbage forms the base, while the pineapple chunks add a tropical sweetness.

The miniature marshmallows give a surprising twist, adding a soft texture and extra sweetness. Miracle Whip ties it all together, bringing a tangy creaminess to the mix.

You can easily find these ingredients at most grocery stores. Remember to get pre-grated cabbage to save time, or grate your own for a fresher taste. Canned pineapple chunks work well, but fresh pineapple can add an extra burst of flavor if you prefer.

Instructions

Ready to make this tasty Hawaiian coleslaw? Here’s how to do it:

1. 
   

   Grab a large bowl. You’ll need plenty of space to mix everything together.

   
   
2. 
   

   Grate your cabbage if it’s not already shredded. You want about 2 pounds total.

   
   
3. 
   

   Open the can of pineapple chunks. Make sure to drain off any excess juice.

   
   
4. 
   

   Measure out your miniature marshmallows. You need 16 ounces.

   
   
5. 
   

   Add the grated cabbage, pineapple chunks, and marshmallows to your big bowl.

   
   
6. 
   

   Scoop in 1 cup of Miracle Whip.

   
   
7. 
   

   Mix everything together really well. Use a big spoon or your hands if you prefer.

   
   
8. 
   

   Keep stirring until all the ingredients are evenly combined.

That’s it! Your Hawaiian coleslaw is ready to serve. You can eat it right away, but it tastes even better if you let it chill in the fridge for an hour or two first.

Tips, Tricks & Storing

Make your Hawaiian coleslaw ahead of time. This lets the flavors mix and get better. Put it in the fridge for at least 2 hours before serving.

Don’t want soggy coleslaw? Drain the pineapple chunks well. You can even pat them dry with paper towels.

Try adding some extras for more crunch and flavor:

• Chopped macadamia nuts
• Shredded carrots
• Sliced green onions

Want a lighter version? Use low-fat Miracle Whip or Greek yogurt instead of regular Miracle Whip.

Store your coleslaw in an airtight container in the fridge. It will stay fresh for 3-4 days. Give it a good stir before serving.

If the coleslaw seems dry after storing, add a little more Miracle Whip to freshen it up.

For best results, don’t freeze this coleslaw. The texture of the cabbage and marshmallows changes when thawed.

Try serving your Hawaiian coleslaw with:

• Grilled chicken
• Pulled pork sandwiches
• BBQ ribs