Pineapple Coleslaw

Serving bowl full of pineapple jalapeno coleslaw.

This pineapple coleslaw is sweet, tangy, and perfect for a hot summer day. It's great as a side dish or as a topping for pulled pork or spicy tacos.

Course Side Dish

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 220kcal

Author Karly Campbell

Ingredients

20 ounces pineapple fresh preferred
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

Instructions

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.

Notes

Pineapple: We prefer this made with fresh pineapple, but canned will work as well.

Jalapeno: Jalapeno isn't usually found in coleslaw, but we love the little bit of spice it adds with the sweet pineapple. For extra spice, leave the membranes in the jalapeno. For less, reduce or remove it altogether.

Red Onion: Also not a super common coleslaw ingredient I like the crunch. If you want it more mellow, soak the diced onion in cold water for 10 minutes. It takes the bite out!

Nutrition