Pineapple coleslaw is a sweet, tangy slaw that is quick to prepare and brightens up any summer meal! We love this served on top of pulled pork sandwiches, but it makes a great side dish as well!
My family and I are currently deep in a love affair with pineapple.
You see, we’ve never been huge pineapple fans in the past. I mean, we enjoy it every now and then if it’s around, but it’s not something we seek out or buy often at the grocery store.
Then we went to Mexico.
Y’all. The thing I love most about travel is the way it opens you up to new experiences.
Sure, the relaxing is great, but the things we experience and learn and fall in love with all come home and stick with us.
The four of us had such a wonderful time in the Caribbean last month and I’m so excited to bring a little piece of that back with us to share with you in the form of this pineapple coleslaw.
We stopped at a little pineapple farm selling fresh cut pineapple on the side of the road, sprinkled with dried ground jalapeno.
It was life changing, to be honest. We are all now OBSESSED with pineapple and you’ll see me putting it in everything, like this pineapple coleslaw recipe.
Pineapple – We highly recommend freshly cut pineapple, but canned will work in a pinch.
Coleslaw Mix – Just grab a bag of coleslaw mix from your local store unless you’ve got the time to shred your own cabbage.
Jalapeno – Remove the seeds and ribs to cut the heat or leave them in for extra spice.
Cilantro – Swap in parsley if you’re allergic to cilantro.
Dressing – This is a mix of mayonnaise, sugar, apple cider vinegar, and salt. It’s a quick and easy coleslaw dressing that’ll go great with the pineapple!
What Readers are Saying!
“I never imagined pineapple goes well with coleslaw. But apparently it works like magic. It adds a tropical hint to the recipe which makes it more appetizing. I like the citrus vibe it gives.” – Mayumi
How To Make Pineapple Coleslaw:
Coleslaw Mix: Combine the coleslaw mix and pineapple in a bowl.
Veggies: Now you can add in the chopped jalapeno, red onion, and cilantro to the mix! Stir it up to combine.
Dressing: Mix together the mayonnaise, sugar, apple cider vinegar, and a bit of salt and pepper.
Mix: Stir everything together and give it a taste. Add additional salt and pepper as needed.
More Tropical Favorites:
We’re loving adding a little tropical flair to our recipes this summer!
Got extra pineapple? Air fry it!
You’re going to love this air fryer pineapple recipe! It’s perfect for using up any extra fresh pineapple. It gets rubbed with a bit of cinnamon and sugar and then air fried to perfection!
You can keep any leftover slaw covered in the fridge for up to 3 days.
Coleslaw is a mix of finely shredded cabbage and some sort of dressing which is usually mayo based. We’ve dressed it up with pineapple and jalapeno to give it a tropical flair.
MORE FRESH SUMMER SIDE DISHES!
- Chicken Salad with Grapes
- Amish Macaroni Salad
- Greek Orzo Pasta Salad
- Air Fryer Street Corn
- Cucumber Salad with Mayo
- Broccoli Cauliflower Salad
- Dill Pickle Slaw
- 20 ounces pineapple fresh or canned
- 16 ounces coleslaw mix
- 1 small jalapeno more or less, to taste
- 1/4 cup chopped red onion
- 3 tablespoons chopped cilantro
- 3/4 cup mayonnaise
- 1/4 cup sugar
- 3 tablespoons apple cider vinegar
- 1 teaspoon salt
- Chop the pineapple into small pieces and add to a large mixing bowl with the coleslaw mix.
- Slice the jalapeno in half lengthwise and use a spoon to scrape out and discard the seeds and membranes. Mince the jalapeno.
- Add the jalapeno, red onion, and cilantro to the bowl of coleslaw mix and stir to combine.
- In a small bowl, stir together the mayonnaise, sugar, apple cider vinegar, and salt.
- Pour the dressing over the coleslaw mix and stir to combine. Serve immediately or cover and store in the fridge for up to 2-3 days.
Tips & Notes:
This recipe was originally published in June 2018. It was updated with new photos in May 2022.