Meet your new favorite summer side dish: Spicy Pineapple Slaw. Bursting with bright colors, crunchy textures, and just the right kick of heat, this slaw brings a wave of tropical sunshine to any meal. Sweet, juicy pineapple pairs up with crisp cabbages, ribbons of carrots, and a bold, creamy dressing that’s neither too rich nor too spicy. It’s wildly fresh, unforgettable, and just as happy piled onto tacos as it is nestled beside your favorite grilled mains.
Ingredients You’ll Need
The charm of Spicy Pineapple Slaw is how each ingredient plays a key role—crunch, tang, sweetness, all mingling together. Keeping the ingredients simple ensures maximum flavor, vibrant color, and a slaw that’s quick to pull together any day of the week.
- Green cabbage (3 cups, shredded): The backbone of crunch that soaks up all the bold flavors.
- Purple cabbage (1 cup, shredded): Adds a pop of color and a slightly earthy undertone.
- Fresh pineapple (1 cup, cut into small pieces): Brings juicy sweetness, cooling the palate with every bite.
- Carrots (1/2 cup, shredded): Offer natural sweetness and even more vibrant crunch.
- Red onion (1/4 cup, thinly sliced): Lends sharpness and a bit of bite, balancing the fruitiness.
- Jalapeño pepper (1, seeded and finely minced): The essential spicy note—adjust quantity to your heat threshold.
- Fresh cilantro (1/4 cup, chopped): Packs herbal brightness and beautiful green flecks.
- Mayonnaise (3 tablespoons): Binds everything together in a creamy, lush dressing.
- Apple cider vinegar (1 tablespoon): For tanginess that makes all the flavors pop.
- Lime juice (1 tablespoon): Bright and zesty, it wakes up the dish.
- Honey (1 teaspoon): An optional touch of sweetness to round out the dressing.
- Salt (1/2 teaspoon): Essential for bringing the flavors into perfect balance.
- Black pepper (1/4 teaspoon): A warm, subtle background kick.
- Crushed red pepper flakes (1/4 teaspoon, optional): For those who crave an extra hit of heat.
How to Make Spicy Pineapple Slaw
Step 1: Mix the Veggies and Pineapple
Start by grabbing your largest mixing bowl—it’s time for a color explosion! Combine the green cabbage, purple cabbage, pineapple chunks, shredded carrots, thinly sliced red onion, minced jalapeño, and chopped cilantro. Toss it all together so each bite gets a little bit of everything. Already, the bowl looks like a confetti parade—it’s hard not to sneak a taste.
Step 2: Whisk Up the Creamy, Tangy Dressing
In a separate small bowl or measuring cup, whisk together the mayonnaise, apple cider vinegar, lime juice, honey, salt, black pepper, and (if you’re daring) the crushed red pepper flakes. This is where the creamy tang and subtle heat come alive. The dressing should be smooth and pourable, flecked with bright citrus notes and just a hint of spice on the finish.
Step 3: Bring It All Together
Now for the magic moment—pour the dressing over the veggie and pineapple mixture. Using tongs or clean hands, toss everything together until all the ingredients are lightly and evenly coated. Watch as the dressing clings to the shreds and pineapple pieces, transforming the slaw into something crave-worthy.
Step 4: Let the Flavors Mingle
This step is worth the wait! Allow your Spicy Pineapple Slaw to sit for at least 15 minutes. This short rest lets the flavors meld and the cabbage slightly soften, so every bite is juicy, crunchy, and bursting with sunshine-soaked flavor. Serve the slaw chilled or at room temperature—it’s fantastic both ways and even better after a little rest.
How to Serve Spicy Pineapple Slaw
Garnishes
To take your Spicy Pineapple Slaw over the top, finish with a few quick garnishes right before serving. A sprinkle of extra chopped cilantro delivers more freshness and eye-catching color. For a festive look (and a little more heat), add a pinch of sliced jalapeños or red pepper flakes. Even a few pineapple tidbits on top add a playful final touch.
Side Dishes
Spicy Pineapple Slaw plays nicely with so many dishes. It shines alongside grilled chicken, shrimp, or fish, especially with Latin or Caribbean flavors. Pile it onto pulled pork sandwiches or grilled burgers for a zesty, crunchy contrast. And don’t forget taco night—this slaw was practically made for topping fish or chicken tacos, bringing zest and a cooling sweetness to every bite.
Creative Ways to Present
For parties, try serving your Spicy Pineapple Slaw in mini cups or colorful lettuce leaves as a fresh appetizer. If you’re packing a picnic, layer it in mason jars for eye-catching, mess-free portions. Or, spoon it over grilled avocado halves and let those tropical flavors take center stage—a total showstopper!
Make Ahead and Storage
Storing Leftovers
Spicy Pineapple Slaw keeps beautifully in the fridge. Transfer any leftovers into an airtight container, and they’ll stay crisp and flavorful for up to three days. The flavors actually get better with a little time, though the pineapple may release some extra juice after a day or two. Give it a quick toss before serving again.
Freezing
While the cabbage and pineapple won’t quite keep their signature crunch after freezing, you can still freeze Spicy Pineapple Slaw in a pinch. Store in a freezer-safe container for up to one month. Thaw in the fridge overnight, then drain off any extra liquid and refresh with a splash of lime juice and fresh cilantro before serving.
Reheating
This slaw is best enjoyed cold or at room temperature, so no reheating required! If you want to revive it from the fridge, simply let it sit out for 10–15 minutes for the flavors to come back to life. Add a little fresh lime juice or cilantro just before serving if needed.
FAQs
Can I make Spicy Pineapple Slaw ahead of time?
Absolutely! In fact, making it a few hours—or even a day—ahead lets the flavors meld perfectly. Just keep it chilled in the fridge, and toss once before serving for best texture and taste.
What’s the best way to adjust the heat level?
If you love extra spice, add more jalapeño or crank up the red pepper flakes. For a milder slaw, use half a jalapeño or skip the pepper flakes altogether. The flexibility makes Spicy Pineapple Slaw perfect for every palate.
How can I make this slaw vegan?
It’s easy! Swap in vegan mayonnaise for the regular variety, and substitute maple syrup for honey. You’ll get all the flavor and creaminess, minus the animal products.
Which main dishes pair best with Spicy Pineapple Slaw?
This slaw shines with grilled meats, fish, or seafood—especially tacos, barbecue, or jerk chicken. It also adds a tropical punch to veggie wraps, Buddha bowls, or as a lively side with sandwiches and burgers.
Can I use canned or frozen pineapple?
Fresh pineapple is ideal for texture and tang, but canned (in juice, drained well) or thawed frozen pineapple works in a pinch. Just dice it small and drain any extra liquid for the brightest slaw flavor.
Final Thoughts
This Spicy Pineapple Slaw is the easiest way to bring sunshine and excitement to your table—whether you’re hosting a backyard bash, spicing up a weeknight dinner, or just looking for something delightfully different. Give it a try and let the flavors transport you somewhere tropical. Your taste buds (and your friends) will thank you!
Print
Spicy Pineapple Slaw Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Fusion
- Diet: Gluten-Free, Vegetarian
Description
This Spicy Pineapple Slaw is a flavorful and refreshing twist on traditional coleslaw. The combination of sweet pineapple, spicy jalapeño, and tangy dressing makes it a perfect side dish for summer gatherings.
Ingredients
For the slaw:
- 3 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup fresh pineapple chunks (cut into small pieces)
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced red onion
- 1 jalapeño pepper (seeded and finely minced)
- 1/4 cup chopped fresh cilantro
For the dressing:
- 3 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- In a large bowl, combine the green cabbage, purple cabbage, pineapple, carrots, red onion, jalapeño, and cilantro. Mix well.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, lime juice, honey, salt, black pepper, and red pepper flakes until smooth.
- Pour the dressing over the cabbage mixture and toss until evenly coated.
- Let the slaw sit for at least 15 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- For a vegan version, substitute vegan mayo and maple syrup for the honey.
- Add more jalapeño or red pepper flakes if you prefer extra heat.
- This slaw pairs well with tacos, grilled meats, or as a picnic side.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 7g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 3mg
