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overhead view of pineapple coleslaw in white dish.
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Pineapple 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 minutes
Total Time 10 minutes
Servings 8
Calories 220kcal

Ingredients

  • 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

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

We prefer this made with fresh pineapple, but canned will work as well.
For extra spice, leave the membranes in the jalapeno. 

Nutrition

Calories: 220kcal | Carbohydrates: 20g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 436mg | Potassium: 195mg | Fiber: 3g | Sugar: 15g | Vitamin A: 139IU | Vitamin C: 57mg | Calcium: 36mg | Iron: 1mg