Pineapple Coleslaw

Pineapple coleslaw mixes crunchy cabbage with sweet fruit, red onion, cilantro and a tangy dressing. It works as a chilled side or a topping for tacos.

The measured recipe and complete sequence are in the card below. Read the method once before starting, then keep the ingredients close by.

What you need

Gather and measure the ingredients before starting. Keep optional adjustments small so the finished texture remains predictable.

• 20 oz fresh pineapple, finely chopped
• 16 oz coleslaw mix
• 1 small jalapeño, finely minced
• 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

How to prepare it

Chop pineapple small enough to distribute in every serving. Remove jalapeño seeds and ribs for a milder slaw; keep the dressing separate until just before serving if you prefer extra crunch.

Follow the sequence in the card, then check the final texture and seasoning before serving.

Serving and storage

Serve alongside grilled dishes or over pulled-meat sandwiches. Keep the mayonnaise-based slaw chilled and refrigerate leftovers promptly.

Frequently asked questions

Can I use canned pineapple?

Yes, if well drained, though the texture differs from fresh fruit.

Can I make it less spicy?

Omit the jalapeño or remove its seeds and ribs.

Conclusion

The card below keeps the ingredient amounts, method and timing together. Use the visual doneness cues in addition to the clock.

Recipe card

Pineapple Coleslaw

Print Recipe

Pineapple coleslaw mixes crunchy cabbage with sweet fruit, red onion, cilantro and a tangy dressing. It works as a chilled side or a topping for tacos.

• Author: Maya Collins
• Prep Time: 10 mins
• Cook Time: 0 mins
• Total Time: 10 mins
• Yield: 8 1x
• Cuisine: American

Ingredients

Scale 1x2x3x

• 20 oz fresh pineapple, finely chopped
• 16 oz coleslaw mix
• 1 small jalapeño, finely minced
• 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

1. Combine pineapple, coleslaw mix, jalapeño, red onion and cilantro in a large bowl.
2. In another bowl whisk mayonnaise, sugar, vinegar and salt until smooth.
3. Pour dressing over the cabbage mixture and toss until evenly coated. Taste and adjust the jalapeño if needed.
4. Serve immediately or chill covered until serving.