Prep time 15 minutes


1 can (20 oz.) Del Monte® Deluxe Gold Pineapple Chunks              

1/4 cup plain Greek yogurt

2 Tbsp. cider vinegar

1 Tbsp. Dijon mustard

1/4 tsp. each salt and freshly cracked black pepper

1 bag (14 oz.) shredded cabbage for cole slaw or 6 cups shaved Brussels sprouts or green cabbage

1 cup shredded carrots

1/2 cup dried cranberries

1/2 cup coarsely chopped walnuts, toasted


  1. Drain pineapple, reserving 2 Tbsp. juice.

  2. Whisk together yogurt, pineapple juice, vinegar, mustard, salt and pepper in a large salad bowl.

  3. Add pineapple, cabbage or Brussels sprouts, carrots, cranberries and walnuts; toss to coat thoroughly.  Refrigerate 1/2 hour before serving for flavors to develop.  Toss again before serving.

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