Meet your new go-to summer side dish: Spicy Pineapple Slaw. This vibrant bowl is a total flavor explosion, bringing together sweet pineapple, crisp cabbage, and just enough heat to tickle your taste buds. It’s tangy, creamy, and zippy all at once—the kind of dish you’ll want to pile high on everything from tacos to barbecue sandwiches or just savor by the forkful. Whether it’s picnic season or you need something fresh and fun for dinner, this slaw is sure to brighten up any meal.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Spicy Pineapple Slaw lies in its simple lineup of ingredients that each play a crucial role. You get crunch, color, zing, and a little fire, all balanced by that irresistible pineapple sweetness. Here’s how each item turns this slaw into a statement dish:
- Green cabbage: The classic slaw foundation, lending crisp texture and a mild base for all the flavors.
- Purple cabbage: Adds gorgeous color contrast and even more crunch for visual and textural punch.
- Fresh pineapple chunks: The star ingredient—juicy, sweet, and tart—slices right through the heat and tang.
- Shredded carrots: Brings subtle sweetness and extra vibrance, plus a hint of earthiness.
- Thinly sliced red onion: Slices of sharp, tangy flavor, mellowing out as it mingles with the dressing.
- Jalapeño pepper: Seeded and minced for an adjustable kick—use more or less based on your spice preference.
- Fresh cilantro: Adds a blast of herbal brightness that just ties everything together.
- Mayonnaise: Creates that creamy backbone for the dressing, blending all the bold flavors.
- Apple cider vinegar: Provides a punch of acidity, waking up all your taste buds.
- Lime juice: Offers zesty citrus flavor and brightness for the perfect tropical finish.
- Honey: A little drizzle balances the heat and acidity with just enough sweetness.
- Salt: Essential for amping up every other flavor in the bowl.
- Black pepper: Gives a gentle warmth that pairs perfectly with the jalapeño.
- Crushed red pepper flakes (optional): If you want a little extra sizzle, sprinkle these in!
How to Make Spicy Pineapple Slaw
Step 1: Gather and Prep Your Produce
Start by prepping all your fruits and veggies for the Spicy Pineapple Slaw. Shred the green and purple cabbage (you can use a sharp knife, mandoline, or food processor), julienne or shred the carrots, chop the pineapple into small pieces, thinly slice the red onion, and finely mince the seeded jalapeño. This quick round of prep ensures every bite gets a pop of color and flavor.
Step 2: Combine the Slaw Ingredients
In a large mixing bowl, toss together the green cabbage, purple cabbage, fresh pineapple, shredded carrots, sliced red onion, minced jalapeño, and chopped fresh cilantro. Take a moment to admire that stunning rainbow! Gently toss everything so the ingredients are well-mixed and evenly distributed.
Step 3: Whisk the Creamy Dressing
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, lime juice, honey, salt, black pepper, and red pepper flakes (if using). You’re looking for a smooth, glossy dressing packed with flavor. The secret is to blend until silky, ensuring the honey has fully dissolved and all the flavors are in harmony.
Step 4: Toss It All Together
Pour the creamy dressing over the cabbage and pineapple mixture. Using tongs or two large forks, toss everything together until every bit of slaw is lightly coated. Be gentle—you want to keep the vibrant pieces intact rather than smashing them. Make sure the dressing touches every nook and cranny for maximum flavor in every mouthful.
Step 5: Chill and Marinate
Let your Spicy Pineapple Slaw sit for at least 15 minutes before serving. This resting time allows the flavors to meld together beautifully and the cabbage to soften ever so slightly—trust me, it’s worth the brief wait! Serve chilled straight from the fridge or at room temperature, depending on your vibe.
How to Serve Spicy Pineapple Slaw
Garnishes
Adding the right garnish makes your Spicy Pineapple Slaw extra special. A sprinkle of fresh cilantro, a few extra pineapple tidbits, or a scattering of sesame seeds can take your bowl from pretty to absolutely irresistible. Lime wedges on the side are also a great touch for guests who like to squeeze on even more citrus.
Side Dishes
This slaw shines as a fresh, snappy side for summer cookouts. It’s perfect alongside grilled chicken, fish tacos, barbecue pulled pork, or even a juicy veggie burger. The cool crunch and heat balance out rich, smoky mains, and its vivid tropical personality is a breath of fresh air at any meal.
Creative Ways to Present
Looking to impress? Try piling your Spicy Pineapple Slaw onto sliders, tucking it into wraps or pita pockets, or using it as a topping for grain bowls. You can even serve it in hollowed-out pineapple halves or individual mason jars for a playful, summery presentation at parties and picnics.
Make Ahead and Storage
Storing Leftovers
Any leftover Spicy Pineapple Slaw stores beautifully. Transfer to an airtight container and refrigerate—it’ll stay fresh and crunchy for up to 3 days. The flavors actually develop more overnight, making for some truly irresistible lunches or snacks the next day.
Freezing
While this slaw is all about fresh, crisp textures, freezing isn’t recommended. The cabbage and pineapple will release too much water once thawed, leaving your Spicy Pineapple Slaw soggy rather than snappy. Stick to making only what you’ll enjoy within a few days.
Reheating
No reheating needed! This slaw is best enjoyed chilled or at room temperature. If it’s been in the fridge, just give it a quick toss to redistribute the dressing before serving, and you’re good to go.
FAQs
Can I make Spicy Pineapple Slaw vegan?
Absolutely! Just swap out the mayonnaise for a vegan-friendly version and replace the honey with maple syrup or agave. You’ll still get all the creamy, dreamy flavors and that signature sweet-spicy punch.
Is there a way to make it less spicy?
Totally customizable! For a milder slaw, use less jalapeño or skip the red pepper flakes. Feel free to taste as you mix, adding heat a little at a time until it’s just right for you and your crowd.
Can I use canned pineapple instead of fresh?
Fresh pineapple is the gold standard for Spicy Pineapple Slaw, but canned works in a pinch! Just drain it thoroughly and chop into small pieces. Opt for pineapple in juice rather than syrup for the best flavor.
How far in advance can I make Spicy Pineapple Slaw?
You can make this slaw up to a day ahead—just keep it covered in the fridge. If you want maximum crunch, you can also prep the veggies and dressing separately, then toss together shortly before serving.
What other mix-ins can I add?
Get creative! Try tossing in diced red bell pepper for more color, toasted pumpkin seeds for crunch, or a pinch of cumin for a subtle smoky note. This Spicy Pineapple Slaw loves to play with new flavors.
Final Thoughts
I hope you’ll give this Spicy Pineapple Slaw a spot at your next meal—it’s the kind of dish that sparks conversation and keeps people coming back for seconds. Super easy, wildly flavorful, and a little bit tropical, it’s just the thing to make any day feel like a celebration. Enjoy every crunchy, juicy bite!
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 refreshing and tangy side dish that combines the sweetness of fresh pineapple with a kick of jalapeño heat. Perfect for summer picnics or as a zesty accompaniment to grilled meats.
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
