Pineapple-Pepper Slaw

This tropical-inspired slaw lacks no flavor thanks to cilantro, scallions, and a punch of jalapeño pepper.

Pineapple-Pepper Slaw
Photo: Antonis Achilleos; Prop Styling: Missie Neville Crawford; Food Styling: Torie Cox
Active Time:
15 mins
Stand Time:
10 mins
Total Time:
25 mins
8 serves

This colorful and crunchy pineapple and cabbage slaw will be a star at any backyard cookout, family gathering, or simple weeknight supper. With the sweetness from pineapple and bite from jalapeños and scallions, this slaw is the perfect companion for grilled burgers or fried chicken.

If you prefer topping your pulled pork sandwiches with one of the traditional creamy or vinegar-based coleslaw recipes, try using this pineapple slaw at your next barbecue. Your family will love the difference.

For the most colorful and flavorful slaw use both green and red cabbage. Shred the cabbage with a mandoline or sharp kitchen knife. For added convenience (and if you are a little skittish around sharp tools), you can purchase the pre-shredded, bagged cabbage.

A fresh pineapple is easy to cut and tastes so much better than canned. If you have more pineapple than you need for this slaw, try one of these delicious pineapple desserts, such as Buttery Pineapple Crumble Bars, or choose an old-school favorite, such as the Pineapple Casserole with Cheddar cheese and buttery Ritz crackers.

Red bell pepper, fresh cilantro, scallions, and jalapeño add pops of flavor, texture, and beautiful color to this side dish. Combine the lime juice, zest, honey, salt, pepper, and olive oil to create a sweet and tangy vinaigrette. Make an extra batch to drizzle over grilled vegetables, fish, or chicken. Store extra vinaigrette in a mason jar with a secure lid in the refrigerator, and be sure and shake it well before using.


  • 4 cups shredded green cabbage (from 1 head)

  • 2 cups shredded red cabbage (from 1 small head)

  • 2 cups small cubes fresh pineapple (about 6 oz.)

  • 1 medium-size red bell pepper, thinly sliced

  • 1/2 cup loosely packed fresh cilantro leaves

  • 1/2 cup thinly sliced scallions (from 2 scallions)

  • 2 tablespoons minced seeded jalapeño chile (from 1 jalapeño)

  • 1 teaspoon lime zest plus 2 Tbsp. fresh juice (from 2 limes)

  • 1 teaspoon honey

  • 1 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1/3 cup extra-virgin olive oil


  1. Toss together green cabbage, red cabbage, pineapple, bell pepper, cilantro, scallions, and jalapeño in a large bowl.

  2. Whisk together lime zest and juice, honey, salt, and pepper in a small bowl. Add oil in a slow, steady stream, whisking constantly until smooth. Add vinaigrette to cabbage mixture; toss to coat. Let stand 10 minutes; toss again, and serve.

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