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    Home » Side Dishes

    Pineapple Jalapeno Coleslaw

    Modified: May 6, 2025· Published: May 23, 2023 by Alaine · 4 Comments

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    ↓ Jump to Recipe

    Pineapple Jalapeno Coleslaw is a colorful summer slaw made with red cabbage, carrots, fresh pineapple, and jalapenos tossed in a creamy mayo-based dressing. 

    colorful coleslaw in glass bowl.

    Every summer I like to have a new go-to side dish. I have a great grilled corn salad recipe that everyone loves and my go-to potato salad, so this year I decided it was time to tackle coleslaw. 

    Pineapple Jalapeno Coleslaw is loaded with a colorful variety of veggies. With the fresh pineapple in this colorful red coleslaw, it tastes like summer! Jalapenos help balance the sweetness of pineapple. The slaw is then tossed in a creamy homemade dressing. This side dish is so refreshing for those hot summer days.

    Jump to:
    • Coleslaw ingredients
    • How to make coleslaw 
    • Recipe Tips
    • Storage & Serving
    • 📖 Recipe
    • FAQ
    bowl of chopped red cabbage, shredded carrots, onion, jalapeno, pineapple and cilantro

    Coleslaw ingredients

    • Red Cabbage – Also called purple cabbage. This recipe uses about 1 pound of cabbage or half of a head. 
    • Carrots – About three shredded carrots, use a food processor to speed up the process. 
    • Fresh Pineapple – I think fresh pineapple tastes best in this coleslaw recipe but canned pineapple tidbits may be substituted. 
    • Purple Onion
    • Jalapeños – Two medium fresh jalapenos with seeds and membranes removed. 
    • Cilantro 
    • Coleslaw Dressing - High quality mayonnaise, apple cider vinegar, granulated sugar and salt.
    bowl of prepared pineapple jalapeno coleslaw garnished with cilantro.

    How to make coleslaw 

    Homemade coleslaw is easy to make and tastes so much better than the prepackaged mix.

    1. Whisk together the ingredients for the creamy coleslaw dressing in small bowl; set aside. 
    2. Chop all vegetables and pineapple to size. Combine in a large bowl.
    3. Stir in dressing. Chill. 

    Garnish: If desired garnish with extra diced jalapeños, cilantro and pineapple.

    pineapple chunks mixed with chopped red cabbage, carrots, diced jalapenos tossed in a creamy dressing.

    Recipe Tips

    • Shred the carrots in a food processor to speed up the process.
    • This recipe makes plenty of dressing! If you like coleslaw with less sauce, stir in about ¾ of the dressing and adjust to taste. 
    • While you can shred the cabbage in the food processor, I found that it made it smaller than I prefer for my coleslaw. With a large knife and cutting board you can quickly cut the cabbage to your desired size. 
    wooden spoon tossing together colorful pineapple jalapeno coleslaw in glass bowl.

    Storage & Serving

    Serving: Serve this pineapple jalapeno coleslaw with fish, pulled pork, hamburgers or as a side dish at your summer BBQ. 

    Storage: Store prepared red cabbage coleslaw in the refrigerator. Best if used within five days. 

    Food safety tip: Coleslaw should not sit out unrefrigerated for longer than two hours. If it does, it should be thrown out. The amount of time it can sit out is reduced if the coleslaw is outside in the sun.

    📖 Recipe

    close up of prepared red coleslaw with visible tidbits of pineapple

    Pineapple Jalapeno Coleslaw

    Alaine @ My TX Kitchen
    A vibrant summer coleslaw made with red cabbage, carrots, fresh pineapple and jalapeños tossed in a creamy mayonnaise based dressing.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Course Side Dish
    Cuisine American
    Servings 8

    Ingredients
      

    Coleslaw Dressing

    • 1 cup Mayonaise
    • 1 Tbsp. Apple Cider Vinegar
    • 3 Tbsp. Granulated Sugar
    • 1 tsp. Salt

    Pineapple Jalapeno Coleslaw

    • 4 cups Purple Cabbage shredded
    • 1 ½ cups Carrots shredded
    • 1 ½ cups Fresh Pineapple cut to tidbit size
    • ¼ cup Purple Onion diced
    • 2 Jalapenos seeds and membranes removed, diced
    • ¼ cup Cilantro coarsely chopped

    Instructions
     

    • In a small bowl whisk together mayonnaise, apple cider vinegar, sugar and salt. Set aside
    • In a large bowl combine chopped cabbage, carrots, pineapple, purple onion, jalapeños and cilantro.
    • Stir in dressing to cabbage mixture. Chill.

    Notes

    If desired, garnish with extra jalapeño, pineapple and cilantro. 
    Keyword pineapple jalapeno coleslaw
    Tried this recipe?Mention @mytxkitchen or tag #mytxkitchen!

    Recipe loosely adapted from The Today Show.

    FAQ

    Can I use green cabbage?

    Absolutely. Green cabbage can be substituted for the red cabbage in this pineapple coleslaw recipe. 

    What are some nutritional benefits of red cabbage?

    Red cabbage is a very nutrient dense vegetable that remains affordable. It is low calorie and a good source of Vitamins C, K, B6 and A. 

    Can I used canned pineapple in this recipe?

    Yes, canned pineapple tidbits may be substituted. Be sure to drain them prior to mixing in the slaw.

    Is this recipe spicy?

    The heat is mild in this recipe, but feel free to adjust to your personal preference for spice. Omit the jalapeño if you don't like spice.

    More recipes you may also enjoy:

    • Mexican Grilled Street Corn Salad
    • Southwest Black Bean and Corn Salsa
    • Red Skin Potato Salad
    • Broccoli Salad with Apples and Cranberries
    • Texas Cowboy Caviar

    Cheers,

    Alaine

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    Reader Interactions

    Comments

    1. Courtney

      May 23, 2023 at 2:59 pm

      5 stars
      This looks so fresh and colorful! I'm going to try it this weekend!

      Reply
      • Alaine

        May 25, 2023 at 8:01 am

        I hope you enjoy, thank you!

        Reply
    2. Deborah

      May 24, 2023 at 12:24 pm

      5 stars
      This is a very colorful and tasty looking coleslaw. I'm intrigued and excited to try this recipe! Thanks for sharing.

      Reply
      • Alaine

        May 25, 2023 at 8:00 am

        Thank you!

        Reply
    5 from 5 votes (3 ratings without comment)

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    Hey y'all, I'm Alaine! Wife, mom of three, and Registered Dietitian. Welcome to My Texas Kitchen where I share recipes and bits of life from Central Texas. Thanks for stopping by!

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