This Pineapple Coleslaw takes a classic creamy coleslaw recipe to a whole new level by adding chunks of sweet pineapple and chopped jalapeno peppers. An easy side dish for any backyard bbq thrown your way. You’ll be amazed at how many people will ask you for the recipe.
What You Can Expect From This 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.
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.
This Pineapple slaw version combines a classic buttermilk dressing for the shredded cabbage and adds pineapple chunks and diced jalapeno peppers for an exciting flavor combo.
Sweet, tangy with just the right amount of heat is a unique way to make coleslaw.
Coleslaw is always an easy side dish to prepare, and a popular one during Summer months. It’s also a great make a day ahead of time. Which means it travels well for that pot-luck invitation.
And coleslaw recipe with jalapeno peppers, is a great addition to any Western kitchen and a recipe that I want to share with you. It will WOW your crowd.
Let’s Take A Look:
Ingredients You’ll Need
- 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 ¼ cup milk with ¾ teaspoon lemon juice to create a buttermilk substitute.
- Vinegar: If you don’t have seasoned rice vinegar, use Apple Cider Vinegar.
How To Make Pineapple Slaw, 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.
Questions You Might Have
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.
Yes, Pineapple slaw can be made a day in advance meaning it travels well. Don’t worry if some of the creamy dressing separates from the salad. Just give it a good stir before serving.
Storage
Store Jalapeno Pineapple Coleslaw in the refrigerator in an air tight container for only a couple of days. Any longer and the vinegar will wilt and break down the cabbage for a soggy texture.
Presentation Tip
Simple! Just save out a few pineapple chunks to place on top and garnish with thin sliced green onion.
Jalapeno Pineapple Coleslaw Recipe
What to Serve It With
Pineapple Coleslaw’s weet and tangy flavor profile is a great side for any grilled meat. And will brighten up any Summer meal. It’s perfect for any grilled burger, like this Jalapeno Steak Sauce Burger. Or an easy grilled steak like our favorite, Tangy Grilled Flank Steak with Horseradish Sauce. And don’t forget about Grilled Chicken, add some pineapple slaw for a side and you’re in Summer meal heaven.
I hope you give this recipe a try!
Related Recipes
Looking for more Summer side dishes? Check these out.
And don’t miss my Side Dish Category. You’ll find lots of fun ideas for any main course. Including one of the most popular Summery side dishes on my site for Pioneer Woman’s Macaroni Salad.
Pineapple Coleslaw with Jalapeno Peppers
Ingredients
- 24 ounces cabbage shredded, try combining Napa cabbage and Green Cabbage
- 2 medium carrots cleaned and shredded
- 2 ½ cups fresh pineapple chunks or a 20 ounce can of pineapple chunks
- ½ cup green onions sliced thin, green and white parts
- 2 jalapeno peppers seeds and veins removed, and fine diced
- 1 cup mayonnaise
- ¼ cup Buttermilk
- 4 Tablespoons seasoned rice vinegar
- 4 Tablespoons sugar
- 1 teaspoon coarse ground black pepper
- ½ 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
Nutrition
Jalapeno Pineapple Coleslaw …. It’s What’s for a Summer Side Dish
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Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
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!