Juicy Grilled Pineapple Coleslaw

I’ll never forget the first time I threw fresh pineapple rings on the grill and tossed them into coleslaw—the caramelized sweetness from a little brown sugar completely changed the game for me. This grilled pineapple coleslaw has become my go-to side dish for summer cookouts, combining smoky-sweet fruit with crisp cabbage and a tangy dressing that keeps everyone coming back for seconds. Trust me, once you try grilling your pineapple, you’ll never want regular coleslaw again!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-950
• Protein: 8-12 g
• Fat: 20-26 g
• Carbohydrates: 180-200 g

Ingredients

For the grilled fruit:

• 1 large pineapple (peeled and cut into 1/2-inch thick rings)
• 5 tbsp brown sugar (I use Domino Golden Brown for better caramelization)
• 1 large mango, diced

For the slaw mix:

• 1 lb green cabbage (finely shredded into 1/8-inch strips)
• 1/2 lb red cabbage (increased for color and crunch)
• 2 large carrots, julienned
• 1/4 cup fresh cilantro, chopped

For the dressing:

• 7 tbsp rice vinegar (I prefer Marukan Seasoned Rice Vinegar)
• 3 tbsp pineapple juice
• 1.5 tbsp honey
• 1 red chili, finely minced
• 1.5 tbsp ginger (freshly grated for a sharper bite)
• 2 garlic cloves, minced
• 1/2 tsp toasted sesame oil
• 1.25 tsp sea salt

For the garnish:

• 1/3 cup macadamia nuts (toasted and chopped for extra crunch)

Step 1: Prepare the Mise en Place

• 1 lb green cabbage
• 1/2 lb red cabbage
• 2 large carrots
• 1 large mango
• 1/4 cup fresh cilantro
• 1 red chili
• 1.5 tbsp ginger, freshly grated
• 2 garlic cloves
• 1/3 cup macadamia nuts

Finely shred the green and red cabbage into 1/8-inch strips, julienne the carrots, dice the mango, chop the cilantro, mince the red chili, grate the ginger, and mince the garlic cloves.

Having all vegetables prepped ensures the coleslaw comes together smoothly once the pineapple is grilled.

Toast the macadamia nuts in a dry skillet over medium heat for 2-3 minutes until fragrant, then chop and set aside.

Step 2: Grill and Caramelize the Pineapple

• 1 large pineapple, peeled and cut into 1/2-inch thick rings
• 5 tbsp brown sugar

Pat the pineapple rings dry and coat both sides generously with brown sugar.

Heat a grill or grill pan to medium-high heat and grill the pineapple rings for 3-4 minutes per side until deeply charred and caramelized.

The sugar will create a beautiful crust while the heat brings out the natural sweetness.

Once cooled slightly, remove the woody core from each ring using a sharp knife, then cut into bite-sized chunks.

I prefer Domino Golden Brown sugar because it caramelizes more evenly than regular brown sugar.

Step 3: Build the Dressing

• 7 tbsp rice vinegar
• 3 tbsp pineapple juice
• 1.5 tbsp honey
• 1.5 tbsp ginger, from Step 1
• 2 garlic cloves, from Step 1
• 1 red chili, from Step 1
• 1/2 tsp toasted sesame oil
• 1.25 tsp sea salt

In a small bowl, whisk together the rice vinegar, pineapple juice, honey, minced ginger, minced garlic, and red chili.

Add the toasted sesame oil and sea salt, stirring until the honey and salt fully dissolve.

Taste and adjust seasonings as needed.

I find that Marukan Seasoned Rice Vinegar adds subtle umami that complements the tropical flavors beautifully, but regular rice vinegar works too.

Step 4: Assemble and Marinate the Coleslaw

• grilled pineapple chunks from Step 2
• shredded cabbage from Step 1
• julienned carrots from Step 1
• diced mango from Step 1
• chopped cilantro from Step 1
• dressing from Step 3

In a large bowl, combine the grilled pineapple chunks, shredded cabbage (both green and red), julienned carrots, diced mango, and chopped cilantro from Steps 1 and 2.

Pour the dressing from Step 3 over the vegetables and pineapple, then toss everything together until well coated.

Let the coleslaw sit at room temperature for at least 1 hour before serving—this allows the flavors to meld and the vegetables to soften slightly.

For sharper ginger flavor that really cuts through the sweetness, I use freshly grated ginger rather than bottled, which makes a noticeable difference in the final taste.

Step 5: Finish and Serve

• toasted and chopped macadamia nuts from Step 1

Just before serving, top the coleslaw with the toasted macadamia nuts from Step 1 for added crunch and richness.

Serve chilled or at room temperature alongside grilled meats or fish.