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Juicy Grilled Pineapple Coleslaw

Delicious Juicy Grilled Pineapple Coleslaw recipe with step-by-step instructions.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 32 minutes
Servings: 6 servings
Calories: 875
Ingredients Method

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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.