Toss together until blended. In a medium bowl place the mayonnaise, or Miracle Whip, sugar, vinegar, salt, pepper, drained pineapple, and pineapple juice. Stir ingredients until the dressing is smooth and well blended. Pour over coleslaw, and mix until the coleslaw is coated in dressing.
The coleslaw dressing used is often mayonnaise, but vinaigrette is also a popular choice. Paula Deen knows how it's done, adding in sugar, mustard, lemon juice and more to create a tasty mix of flavors. Coleslaw is a great low-carb choice, and Paula Deen's homemade coleslaw recipe has only 12 carbohydrates and 6 mg of cholesterol per serving!
You’ll need a 16 ounce bag of the mix or about 7 1/2 cups of shredded cabbage. Add your coleslaw to a large mixing bowl along with some diced pineapple. Fresh pineapple is the best, if you have it, but you can start with canned pineapple if you’re in a hurry. No worries!
Pineapple Cole Slaw goes great with picnic food. Try these other great picnic dishes and main dishes: First, open the crushed pineapple, and with a strainer sitting over a bowl, pour the pineapple into the strainer, allowing the juice to drain from the fruit into the bowl; set aside. Chop and then wash the green cabbage, and purple cabbage.