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Cole Slaw with pineapple served in a white serving bowl with wooden serving tongs

Jalapeno Buttermilk Pineapple Coleslaw, Hawaiian Coleslaw

Take classic creamy coleslaw to a whole new level by adding chunks of sweet pineapple and a creamy jalapeno buttermilk dressing
Course Side Dish
Cuisine American
Diet Gluten Free
Prep Time 30 minutes
Cook Time 0 minutes
Resting Time 4 hours
Total Time 4 hours 30 minutes
Servings 10
Calories 290kcal


  • 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


  • 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.


If using canned pineapple, reserve 2 tablespoons of the liquid and add to the buttermilk mixture.


Calories: 290kcal | Carbohydrates: 24g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 355mg | Potassium: 352mg | Fiber: 3g | Sugar: 20g | Vitamin A: 2891IU | Vitamin C: 40mg | Calcium: 81mg | Iron: 1mg