Take classic creamy coleslaw to a whole new level by adding chunks of sweet pineapple and a creamy jalapeno buttermilk dressing. Give this Pineapple Coleslaw recipe a try. It’s a perfect side dish for any Summer BBQ and you’ll be amazed at how many people will ask you for the recipe.
Can I see a show of hands for all of you coleslaw fanatics? My hand is most certainly in the air. Simply stated, Coleslaw is a Summer Side “must have” for your Summer BBQ plans.
And so many versions to try. There are German and Russian versions where cabbage is combined with veggies and simply dressed with a combination of oil and vinegar.
And the recipe I grew up with, is a Classic Southern Coleslaw Recipe, using buttermilk, mayo, sugar and vinegar.
Coleslaw is a perfect side for any burger you throw on the grill, and my mother-in-law made it a traditional side dish for her Sunday Pot Roast dinner. It simply goes with just about anything.
The latest version I’ve tried is for Pineapple Slaw. Pineapple chunks and fine diced jalapeno make fine partners for the mayonnaise, buttermilk based vinegar dressing.
And laced with jalapeno pepper, it’s a perfect version for this Western kitchen and a recipe that I want to share with you. It will WOW your crowd.
The final result is a very nicely balanced combination of flavors and textures. A bit sweet, a bit creamy and the jalapeno adds a “just right spicy” to complete the culinary experience.
Every time I make this version of pineapple coleslaw, I’m asked for the recipe.
Let’s take a look:
- Pineapple
- Green Cabbage
- Carrots
- Mayonnaise
- Vinegar, Seasoned Rice Vinegar works best here.
- Sugar
- Green Onion
- Jalapeno Pepper
- Buttermilk
Ingredient Substitutions
- Pineapple: Fresh pineapple is preferred for this recipe, however, you can substitute canned pineapple chunks. Substitute a 20 ounce can, well drained.
- Cabbage: Have fun and substitute Napa Cabbage. Try using half napa cabbage and half regular green cabbage. Also try adding shredded red cabbage for more color.
- Mayonnaise: If you don’t like using mayonnaise, substitute regular non-flavored Greek Yogurt.
- Jalapeno Pepper: Substitute green bell pepper or Poblano peppers.
- Buttermilk: It’s not recommended to substitute plain milk for buttermilk. You need that bit of acid in buttermilk to relax or slightly wilt the cabbage. Combine 1/4 cup milk with 3/4 teaspoon lemon juice to create a buttermilk substitute.
- Vinegar: If you don’t have seasoned rice vinegar, use Apple Cider Vinegar.
Step By Step Instructions, It’s Easy
- Step 1: Make the Jalapeno Buttermilk Dressing by combining mayonnaise, buttermilk, rice vinegar, salt and pepper and whisking until smooth. Set aside.
- Step 2: Combine all ingredients (except dressing) in a large bowl.
- Step 3: Slowly add dressing, stirring to blend ingredients with dressing.
Frequently Asked Questions
You bet, and I do so often. It saves time and is usually very inexpensive.
Use the large holes of a box grater. Peel the carrots and then slide the carrots in a downward motion over the grater. You can also use a tool called a julienne peeler. It works very well and does so much more than julienne.
It seems that whenever a recipe calls for Buttermilk, it’s a smaller amount, leaving the remainder of the carton unused. Buttermilk freezes very well. I just use quarter pint or half pint canning jars, securing the lid tightly placing them standing up in the freezer. Just unthaw overnight in the refrigerator to use for your next recipe.
Storage
Store Hawaiian coleslaw in the refrigerator in an air tight container for up to 4 days. Don’t worry if some of the creamy dressing separates from the salad. Just give it a good stir before serving.
Presentation Tip
Simple! Just save out a few pineapple chunks to place on top and garnish with thin sliced green onion.
Pineapple Coleslaw Recipe
A sweet and tangy slaw to brighten up any Summer meal. If you’re like me, a grilled burger, a spoonful of macaroni salad and some pineapple coleslaw and I’m in Summer meal heaven.
I hope you give this recipe for pineapple jalapeno coleslaw a try! And if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.
More ways to use cabbage slaw recipes
- Chile Rubbed Braised Beef Tacos with Red Cabbage Slaw
- Buttermilk Fried Chicken Sandwich with Jalapeno Slaw
- Add a spoonful of this slaw to Pulled Pork Sliders
- Bobby Flay’s Slaw Burger
And if you’re looking for more side dish recipes, don’t miss my Side Dish Category. You’ll find lots of fun ideas for any main course. Including the two most popular side dishes on my site. They’re old fashioned recipes for Minute Rice Broccoli Cheese Casserole, and Green Beans with Brown Sugar.
And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.
If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.
Pineapple Coleslaw
Ingredients
- 24 ounces cabbage shredded, try combining Napa cabbage and Green Cabbage
- 2 medium carrots cleaned and shredded
- 2 1/2 cups fresh pineapple chunks or a 20 ounce can of pineapple chunks
- 1/2 cup green onions sliced thin, green and white parts
- 2 jalapeno peppers seeds and veins removed, and fine diced
- 1 cup mayonnaise
- 1/4 cup Buttermilk
- 4 Tablespoons seasoned rice vinegar
- 4 Tablespoons sugar
- 1 teaspoon coarse ground black pepper
- 1/2 teaspoon kosher salt
Instructions
- In a large bowl combine cabbage, pineapple, shredded carrots, green onions and diced jalapeno.
- In a small bowl, whisk together mayonnaise, buttermilk, rice vinegar, salt and pepper and salt until smooth.
- Add buttermilk mixture to cabbage mixture; toss to coat.
- Refrigerate coleslaw for a minimum of four hours or overnight for the best flavor. Toss again before serving.
Notes
Pineapple Coleslaw …. It’s What’s for a Summer Side Dish
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
A great looking recipe! And just a bit different. Very creative — thanks.
Thanks so much John. I seem to like different and creative. 🙂
This sounds like a great summer recipe. I am already wishing for those hot days of summer and hopefully less social distancing. Stay safe and healthy.
Hi Debra, so good to hear from you. I’m totally with you. We’re two weeks into quarantine and have enjoyed a few warm days and so much appreciate that.
Awesome coleslaw recipe, can’t wait to try it. Received my jelly yesterday, looking forward to eating so e.
Thanks for all you do. You’re doing an awesome job! Keep; up the good job!
Shirley Sewell
Hi Shirley. Thanks so much for your note. I sure do love your compliment. Thank you. Let me know what you think about that jelly!