I created this Pineapple Slaw as a fun, delicious way to harness all the tropical flavors I love. The recipe calls for canned pineapple because I like things easy. But in all honesty, I much prefer it with fresh pineapple because of the texture. If you decide to go that route, you’ll need about three-quarters of a medium-sized pineapple, cored and chopped small.

Click here for the original recipe.

Pineapple Slaw is a real crowd pleaser any day of the week. (Southern Bite)

Pineapple Slaw

Prep time: 25 minutes

Serves: 5

Ingredients

• 1 (16-ounce) bag shredded coleslaw mix
• 1/2 medium green bell pepper, thinly sliced
• 1/2 small red onion, thinly sliced
• 2 tablespoons chopped cilantro
• 1 (20-ounce) can pineapple tidbits in juice, well drained with the juice reserved
• 1/2 cup mayonnaise
• 2 tablespoons reserved pineapple juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon firmly packed light brown sugar
• 1/2 teaspoon salt
• 1 teaspoon poppy seeds

Instructions

• In a large bowl, combine the coleslaw mix, pepper, onion, cilantro and drained pineapple.
• In a small bowl, make the dressing by whisking together the mayonnaise, 2 tablespoons of the reserved pineapple juice from the can, apple cider vinegar, brown sugar, salt and poppy seeds.
• Add the dressing to the slaw and lightly toss to combine.
• Store in the refrigerator for about an hour to allow the flavors to blend.
• Taste and adjust seasoning to taste just before serving.

 This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”