Pineapple Jalapeno Coleslaw is a colorful summer slaw made with red cabbage, carrots, fresh pineapple, and jalapeños tossed in a creamy mayo-based dressing.
Each summer I like to add a new side dish to my rotation. I already make a crowd-pleasing grilled corn salad and a creamy dill red potato salad, so this year I focused on crafting a bright, refreshing coleslaw. This Pineapple Jalapeño Coleslaw brings together crisp red cabbage, shredded carrots, juicy pineapple, and a touch of jalapeño heat for a perfectly balanced, creamy side that sings of warm-weather meals and backyard barbecues.
Pineapple Jalapeño Coleslaw is vivid and refreshing. Fresh pineapple adds bright sweetness while jalapeños provide a mild, lively counterpoint. The slaw is finished with a simple mayonnaise-based dressing flavored with apple cider vinegar, sugar, and salt. Make it ahead and chill so the flavors meld — it’s a great accompaniment to grilled fish, pulled pork, burgers, or any summer picnic spread.
Coleslaw ingredients
- Red cabbage – also called purple cabbage; about 1 pound (roughly half a head) or 4 cups shredded.
- Carrots – about three medium carrots, shredded (about 1 ½ cups).
- Fresh pineapple – about 1 ½ cups cut into tidbits; canned pineapple tidbits may be substituted if drained well.
- Purple (red) onion – about ¼ cup diced.
- Jalapeños – two medium jalapeños, seeds and membranes removed, diced (adjust to taste).
- Cilantro – about ¼ cup coarsely chopped for freshness and garnish.
- Coleslaw dressing – 1 cup mayonnaise, 1 tablespoon apple cider vinegar, 3 tablespoons granulated sugar, and 1 teaspoon salt (adjust to taste).
How to make coleslaw
Homemade coleslaw is simple and far more flavorful than prepackaged mixes. Follow these basic steps for a quick, delicious slaw:
- Whisk together the mayonnaise, apple cider vinegar, sugar, and salt in a small bowl to make the dressing. Taste and adjust seasoning if needed; set aside.
- Chop or shred all vegetables and pineapple to bite-sized pieces. Combine the shredded cabbage, shredded carrots, pineapple tidbits, diced purple onion, diced jalapeños, and chopped cilantro in a large mixing bowl.
- Pour the dressing over the cabbage mixture and gently toss until evenly coated. Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.
Garnish: If desired, top with extra diced jalapeño, pineapple, and cilantro just before serving for added color and freshness.
Recipe tips
- Use a food processor to shred carrots quickly, but be careful not to over-process the cabbage if you prefer larger shreds. A sharp knife and steady hand work well for the cabbage to keep the pieces pleasantly substantial.
- This recipe makes a generous amount of dressing. If you prefer a lighter coating, start by stirring in about three-quarters of the dressing and add more to taste.
- Adjust the heat by reducing or omitting jalapeños, or leaving some seeds in for extra spice. Fresh pineapple provides the best texture and flavor, but canned tidbits will work in a pinch — just drain well.
Storage & serving
Serving: Serve this pineapple jalapeño coleslaw alongside grilled fish, pulled pork, hamburgers, or as a bright side at your next summer BBQ.
Storage: Store the prepared coleslaw in an airtight container in the refrigerator. It’s best within five days, though textures soften over time. Stir before serving.
Food safety tip: Coleslaw should not sit out unrefrigerated for longer than two hours. When outdoors in warm sun, reduce that time to avoid food safety risk.
📖 Recipe
Pineapple Jalapeño Coleslaw
Alaine @ My TX Kitchen
A vibrant summer coleslaw made with red cabbage, shredded carrots, fresh pineapple, and jalapeños tossed in a creamy mayonnaise-based dressing.
Prep time: 20 minutes | Servings: 8
Ingredients
Coleslaw dressing
- 1 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 3 tablespoons granulated sugar
- 1 teaspoon salt
Coleslaw
- 4 cups shredded red (purple) cabbage
- 1 ½ cups shredded carrots
- 1 ½ cups fresh pineapple, cut into tidbits
- ¼ cup purple (red) onion, diced
- 2 jalapeños, seeds and membranes removed, diced
- ¼ cup cilantro, coarsely chopped
Instructions
- Whisk together the mayonnaise, apple cider vinegar, sugar, and salt in a small bowl. Set aside.
- In a large bowl combine the cabbage, carrots, pineapple, purple onion, jalapeños, and cilantro.
- Stir the dressing into the cabbage mixture until evenly coated. Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
Garnish with extra jalapeño, pineapple, and cilantro if desired. Adjust the dressing amount to achieve your preferred sauciness.
Rating: 5 from 7 votes
Recipe loosely adapted from The Today Show.
FAQ
Can I use green cabbage?
Yes. Green cabbage can be substituted for red cabbage in this recipe. The flavor will be similar, but red cabbage adds extra color.
What are some nutritional benefits of red cabbage?
Red cabbage is nutrient-dense and affordable. It’s low in calories and a good source of vitamins C and K, as well as vitamin A and some B vitamins.
Can I use canned pineapple?
Yes — canned pineapple tidbits work in a pinch. Be sure to drain them thoroughly before adding to the slaw to avoid excess moisture.
Is this recipe spicy?
The heat level is mild with two jalapeños and no seeds. Adjust spiciness by reducing jalapeños, removing seeds, or omitting them entirely if you prefer no heat.
More recipes you may also enjoy:
- Mexican Grilled Street Corn Salad
- Southwest Black Bean and Corn Salsa
- Red Skin Potato Salad
- Broccoli Salad with Apples and Cranberries
- Texas Cowboy Caviar
Cheers,
Alaine