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Fresh Grilled Pineapple Coleslaw with Cilantro Lime Dressing

fresh grilled pineapple coleslaw - featured image
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A vibrant and refreshing coleslaw featuring smoky grilled pineapple, crisp cabbage, and a tangy cilantro lime dressing. Perfect for summer gatherings and quick weeknight sides.

Ingredients

Scale
  • 1 fresh pineapple, peeled and cut into 1-inch thick rings or chunks
  • 1 tablespoon olive oil (for brushing pineapple)
  • 2 cups green cabbage, finely shredded
  • 2 cups red cabbage, finely shredded
  • 1 cup carrots, grated
  • 1/2 cup fresh cilantro leaves, chopped
  • 3 tablespoons fresh lime juice (about 2–3 limes)
  • 1 teaspoon lime zest
  • 1 tablespoon honey or agave syrup
  • 3 tablespoons extra virgin olive oil
  • 1 small garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of chili flakes or cayenne (optional)

Instructions

  1. Peel and core the pineapple, then slice into 1-inch thick rings or chunks. Brush lightly with olive oil to prevent sticking and help caramelize.
  2. Preheat your grill or grill pan over medium-high heat.
  3. Place pineapple on the grill and cook for about 3-4 minutes per side, or until grill marks appear and the fruit is slightly softened. Remove from grill and let cool slightly.
  4. While the pineapple cools, finely shred the green and red cabbage, and grate the carrots. Toss these into a large mixing bowl.
  5. Roughly chop fresh cilantro leaves, reserving a few for garnish if desired, and add to the bowl with the cabbage and carrots.
  6. In a small bowl, whisk together fresh lime juice, lime zest, honey, minced garlic, olive oil, salt, black pepper, and chili flakes if using. Taste and adjust sweetness or acidity as preferred.
  7. Chop the grilled pineapple into bite-sized pieces and add them to the vegetable mix.
  8. Pour the dressing over and toss gently to combine, making sure every shred and chunk is lightly coated.
  9. Let the coleslaw sit for at least 10 minutes before serving to allow flavors to meld and cabbage to soften slightly without losing crunch.

Notes

Use fresh lime juice for best flavor; bottled juice lacks brightness. Brush pineapple with olive oil before grilling to prevent sticking and enhance caramelization. Chop pineapple after grilling to keep juices from overwhelming the slaw. Let slaw rest 10 minutes before serving to meld flavors. Adjust honey and chili flakes to taste. Store leftovers in airtight container in fridge up to 2 days; best eaten within first day for crispness.

Nutrition

Keywords: grilled pineapple coleslaw, cilantro lime dressing, summer side dish, barbecue side, fresh coleslaw, vegan coleslaw, gluten-free coleslaw

Find it online: https://blipflavor.com/fresh-grilled-pineapple-coleslaw-recipe-easy-cilantro-lime-dressing/