Paleo-Friendly Meals: Pineapple Coconut Coleslaw

Happy Memorial Day weekend! On a long weekend full of BBQs and fun, I have the EASIEST side dish for you to bring to a get together or carry right out into your backyard!

I’ll keep this post short and sweet because I’m sure everyone is busy making plans and traveling to make the most of their long weekend! Personally, I’m busy preparing for my upcoming trip to Turks and Caicos! ­čÖé So without further ado, I give you a recipe that will literally take you less than 10 minutes to put together.

Step one: Gather all of your ingredients. This one is simple because almost everything is packaged. Dice your pineapple into bite size pieces, chop the celery thinly, and half the limes.


 Step two: Dump all of it into a bowl with a lid. Cover bowl with lid. Shake like a Polaroid picture. Fin.

*If you’re making this ahead of time, let it hang out in the fridge for a couple of hours or even overnight to let the flavors mingle and mix and be harmoniously delightful.*

Really, it’s that simple and let me tell you – IT’S DELICIOUS! I actually made this at the beginning of the week as an accompaniment to my work lunches and I can’t get enough of it! It’s also great for a BBQ because it doesn’t have any mayonnaise in it and will last in the sun.

So in closing, I’ll leave you with some happy summer tunes to get you in the mood for warm weather and the beach! Go and enjoy! Aloha!

Paleo-Friendly Meals: Pineapple Coconut Coleslaw

Prep Time: 10 minutes

Total Time: 10 minutes

Per Serving 653 calories

Fat 49 g

Carbs 59 g

Protein 8 g



  • 1 bag of traditional coleslaw
  • 1 bag of broccoli slaw
  • 2 cups diced pineapple
  • 3 stalks of celery, thinly sliced
  • 1 cup of unsweetened raisins
  • 3/4 cup unsweetened shredded coconut (or coconut flour, same thing)
  • 1/2 cup sliced almonds
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 3 limes
  • Sea salt and pepper to taste


  1. Chop pineapple into bite size pieces and slice celery thinly.
  2. Dump everything in a large bowl with a lid.
  3. Shake well to mix.
  4. Squeeze limes into slaw mix and add salt and pepper to taste. Replace lid and shake again.
  5. Store in refrigerator at least overnight to allow all of the flavors to mingle together nicely.

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