Sweet, spicy, tangy and creamy, this jalapeno pineapple coleslaw recipe is perfect for your summer cookouts and BBQs.
10 minutes and a few simple ingredients is all it takes to make this bright and crunchy summer salad that can be paired with pretty much anything. Team it up with your pulled chicken sandwiches or spoon it over your homemade burgers- I always do when I make my homemade chicken burger patties!
Last summer, I experimented with quite a lot of salads. My watermelon Tajin salad was such a huge hit, and my Asian spicy cucumber salad turned out to be a family favorite that we found ourselves making again and again.
And of course, I tried some fun Pico de Gallo recipes too. My watermelon Pico de Gallo and mango Pico de Gallo turned out so, SO good. That combination of sweet, spicy and tangy flavors is seriously unbeatable, and that's actually kind of what inspired me to try this recipe too.
Quick Look
- 🔪Prep time: 10 minutes.
- ⏲️Cook time: 0 minutes.
- 👪 Servings: 4.
- 📋Main ingredients: Pineapple, jalapeno, coleslaw mix, red onion, apple cider vinegar, lime juice, mayonnaise, oil, brown sugar, seasonings and cilantro.
- ♨️Cooking method: Combine mayonnaise with dressing ingredients 🡢 add to Coleslaw mix and veggies 🡢 add pineapple chunks 🡢 toss to combine 🡢 refrigerate and serve.
- ⭐Difficulty: Easy.
- 🥣Serving ideas: Team up the spicy pineapple Coleslaw with your chicken Sloppy Joes.
Jump to:
What's So Great About the Recipe?
- It's seriously easy to make- just like avocado Pico de Gallo and cabbage Pico de Gallo. Chop, stir and mix- that's pretty much it.
- It tastes incredible with bursts of sweet and spicy flavors in every mouthful. It's a total crowd pleaser!
Recipe Ingredients
Pineapple: The hero ingredient! I used fresh pineapple, chopped into chunks.
Coleslaw mix: To make things quick and easy, I used packaged Coleslaw mix here. If you don't have it, simply use equal amounts of shredded red and green cabbage and carrots.
Jalapeno: For the heat. Remove the seeds and white inside to make it less spicy.
Red onion: For that savory flavor.
Lime juice + apple cider vinegar: For that tangy flavor. You can also use regular vinegar if that's all you have. I love using my hot pepper vinegar sometimes for a bit of extra heat, or my strawberry vinegar for a fruity twist!
Brown sugar: To balance out the tanginess and heat.
Mayonnaise: For that rich, creamy flavor. Use the best quality you can find.
Oil: Good quality extra virgin olive oil. I like to use my lemon infused olive oil here.
Seasonings: Just some salt and pepper. You can also add some jalapeno flakes if you want to, for additional heat.
Cilantro: For that pop of color and freshness.
See recipe card for quantities.
Substitutions & Variations
- To make the Coleslaw low fat and low calorie, use a low-fat mayonnaise or Greek yogurt for the creaminess.
- Don't want to use sugar? Opt for a natural sweetener like honey, which I used when I made my purple cabbage carrot salad.
- You can experiment with different seasonings and spices too! Add a pinch of cayenne for a pop of color or use an infused salt like citrus salt or jalapeno salt for more flavor.
How to Make Jalapeno Pineapple Coleslaw
Step 1: In a glass jar, combine mayonnaise, oil, apple cider vinegar, lime juice, brown sugar, salt and pepper.
Step 2: Whisk well to emulsify.
Step 3: In a bowl, combine sliced onions, Coleslaw mix, chopped cilantro and jalapenos.
Step 4: Pour the mixture into the bowl and give it all a good mix.
Step 5: Add in the pineapple chunks and mix again.
Step 6: Let this rest for a few minutes before you serve.
💭Top Tip
Let the Coleslaw sit in the refrigerator for 10-20 minutes before you serve- it'll taste even better!
Tips & Tricks to Nail the Recipe
- I used very little mayo here- just to get that little bit of creaminess. If you love mayo-heavy Coleslaw, feel free to add more of it in.
- You can also slice a bell pepper and add it into the mix if you want to bulk up the Coleslaw. I did this when I made my sweet vinegar Coleslaw and it actually ended up tasting SO good.
- Cucumbers can also be a fantastic addition to the Coleslaw. I actually made a spicy pineapple cucumber salad recently and took it for a potluck- everyone absolutely loved it.
- I chopped the pineapple into medium sized chunks here, but you can also chop it finely into smaller chunks- like I did with my pineapple Pico de Gallo.
- Got some extra pineapple? Air fry it!
- If you're shredding the cabbage and carrots on your own, use a mandolin slicer to do it effortlessly!
- Swap the fresh red onion with lime pickled onions for extra tanginess.
Got some extra jalapenos leftover? Use them up to make a 5 minute jalapeno vinaigrette to use for your salads for the next few days!
How to Serve Jalapeno Pineapple Coleslaw
I love making this spicy pineapple Coleslaw to go with some grilled chicken or fish every time I'm cooking outdoors. But of course, it also tastes fantastic with tacos, hot dogs and sandwiches.
It's perfect to go with my Tajin shrimp tacos, meatballs, chicken kabobs or a classic steak.
Troubleshooting and FAQs
Refrigerate your leftover jalapeno pineapple Coleslaw immediately, and it should stay fresh for 2-3 days.
You can prepare jalapeno pineapple Coleslaw up to 2 days ahead of time, refrigerated. I would recommend storing the veggies and the mayo mixture in separate containers, and assembling when you want to.
You can use canned pineapple to make this spicy pineapple Coleslaw, but I wouldn't recommend it, since canned pineapple can be overly sweet.
More Summer Salads
Looking for other recipes like this? Try these:
If you tried this jalapeno pineapple coleslaw or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Jalapeno Pineapple Coleslaw
Ingredients
- 1 cup pineapple chopped
- 2 cups coleslaw mix
- 1 red onion
- 1 jalapeno
- 1 lime juiced
- 1 teaspoon brown sugar
- 2 tablespoon mayonnaise
- 2 tablespoon apple cider vinegar
- 1 teaspoon olive oil
- 1 teaspoon cilantro chopped
- ⅛ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a glass jar, combine mayonnaise, oil, apple cider vinegar, lime juice, brown sugar, salt and pepper.
- Whisk well to emulsify.
- In a bowl, combine sliced onions, Coleslaw mix, chopped cilantro and jalapenos.
- Pour the mixture into the bowl and give it all a good mix.
- Add in the pineapple chunks and mix again.
- Let this rest for a few minutes before you serve.
Notes
- I chopped the pineapple into medium sized chunks here, but you can also chop it finely into smaller chunks.
- If you're shredding the cabbage and carrots on your own, use a mandolin slicer to do it effortlessly!
- Cucumbers and bell peppers can also be a fantastic addition to the Coleslaw.
- I used very little mayo here- just to get that little bit of creaminess. If you love mayo-heavy Coleslaw, feel free to add more of it in.
- Let the Coleslaw sit in the refrigerator for 10-20 minutes before you serve- it'll taste even better!
