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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 minutes
Total Time 10 minutes minutes
Servings 8
Calories 220kcal
- 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.
We prefer this made with fresh pineapple, but canned will work as well.
For extra spice, leave the membranes in the jalapeno.
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