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Southern Pineapple Bacon Coleslaw

Here’s a really simple recipe that has the most delicious combinations of flavors. Great for any gathering or easy enough as a side dish for a weeknight meal. 
Course Appetizer, Side Dish
Cuisine American, Southern, Tropical
Keyword bacon, coleslaw, pineapple, slaw
Prep Time 20 minutes
chilling 1 hour
Servings 6
Author Pam


  • 14 ounce package coleslaw mix
  • 1 cup broccoli slaw from the package
  • 1 1/4 cups shredded carrots, also from the package
  • 1/4 cup cooked bacon, crumbled
  • 1 1/8 cups fresh pineapple chunks, if you don’t have fresh, you can use canned pineapple chunks, drained. Save the juice for the dressing
  • 1/4 - 1/2 cup chopped scallions/green onions for garnish

for dressing

  • 1 1/8 cups mayo
  • 1 1/2 tbsp honey or more to taste
  • 1 1/2 tbsp rice wine, red, or cider vinegar
  • 1/4 cup fresh pineapple juice or from a can
  • 1/4 tsp each sea or kosher salt and ground black or white pepper


  1. 1.Cook bacon until crispy. Drain and crumble.

    2.In a medium mixing bowl, combine all dressing ingredients and mix until creamy. Taste for sweetness. You may want to add a little more honey if you like your dressing extra sweet.

    3.In a large mixing bowl add coleslaw mix, carrots, broccoli slaw, pineapple, and bacon. (Save a little bacon for garnish) Using two large spoons or forks, mix gently to combine.

    4.Pour dressing over slaw mixture and gently toss to coat. Use the two spoons or forks again. Place in fridge for about an hour or so. Store any leftover in a sealed container up to 2 days in fridge. Enjoy!