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Fresh Grilled Pineapple Coleslaw Recipe Easy Cilantro Lime Zest Twist

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A bright and refreshing coleslaw featuring smoky grilled pineapple, crisp cabbage, and a zesty cilantro lime dressing. Perfect for summer BBQs and quick weeknight sides.

Ingredients

Scale
  • 4 cups green cabbage, shredded
  • 2 cups red cabbage, shredded
  • 1 cup carrots, julienned or shredded
  • 1 ½ cups fresh pineapple, sliced into rings or chunks
  • ¼ cup fresh cilantro, finely chopped
  • Juice of 2 limes
  • Zest of 1 lime
  • 1 tablespoon honey or agave syrup
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • Freshly ground black pepper, to taste
  • Optional: 2 tablespoons thinly sliced red onion
  • Optional: ¼ cup chopped toasted nuts (cashews or almonds)

Instructions

  1. Slice the fresh pineapple into ½-inch thick rings or chunks (about 1 ½ cups). Preheat your grill or grill pan over medium-high heat (around 400°F / 204°C). Place the pineapple slices on the hot grill, cooking for about 2-3 minutes per side, until grill marks form and the pineapple caramelizes slightly. Remove and let cool for a few minutes, then chop into bite-sized pieces.
  2. While the pineapple cools, shred both green and red cabbage finely to make about 6 cups total. Julienne or shred the carrot into thin strips (about 1 cup). If using, thinly slice red onion. Combine all in a large mixing bowl.
  3. In a small bowl, whisk together fresh lime juice (from 2 limes), lime zest (from 1 lime), chopped cilantro, honey or agave syrup, olive oil, salt, and pepper. Taste and adjust seasoning if needed — you want a bright, balanced tang with a hint of sweetness.
  4. Add the grilled pineapple pieces to the shredded veggies. Pour the cilantro lime dressing over the slaw. Toss gently but thoroughly to evenly coat. If using nuts, sprinkle them on top for extra texture.
  5. For best flavor, let the slaw rest in the fridge for 15-20 minutes before serving. This rest time lets the flavors marry and the cabbage soften slightly but still keep its crunch.

Notes

Pat grilled pineapple dry if too wet to avoid watering down the slaw. Use a sharp knife for clean cabbage shreds. Let the slaw rest 15-20 minutes for best flavor. Start with three-quarters of the dressing and add more if needed to avoid overdressing. Broiler or skillet can substitute for grill but may lack smoky depth.

Nutrition

Keywords: grilled pineapple, coleslaw, cilantro lime, summer salad, BBQ side, fresh, easy recipe, healthy slaw

Find it online: https://lucydishes.com/fresh-grilled-pineapple-coleslaw-recipe-easy-cilantro-lime-zest-twist/