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Pineapple Coleslaw with Jalapeno and Bell Pepper

Pineapple Coleslaw with jalapeno and red bell pepper is just what you need to liven up your summer cookout! An easy, make ahead dish, you can throw this together a couple of days before you need it and just store in the refrigerator. 

All you need for this Pineapple Coleslaw is a bag or a few cups of shredded cabbage, chopped pineapple, minced jalapeno, and chopped red bell pepper. The dressing is simple with apple cider vinegar and brown sugar. It’s easy and versatile and a great side for any grilled meat. 

Pineapple Coleslaw with jalapeno in a serving bowl

Coleslaw is one of those foods that most people feel pretty strongly about—they either love it or hate it. I’m in the love camp, but I have preferences that can quickly put me in the hate camp.

For starters, I don’t like coleslaw that’s too mayonnaisy. Yes, mayonnaisy is a word, at least when referring to coleslaw. Or chicken salad. I prefer coleslaw that’s vinegar based, but with a little something in there to give it a hint of sweetness, like chopped apples, or pineapple like I’ve used here.

Pineapple Coleslaw in serving bowl

I also do love coleslaw that’s mayonnaise-based as long as the cook has shown some level of restraint with the soupiness. I like a little sweet flavor and sometimes a little heat added from peppers, but not overpowering onion flavor.

Our family always serves coleslaw with our barbecue or Jalapeno Turkey Burgers. It’s a Southern staple, much like potato salad or pimento cheese.

What’s your go-to summer side dish?

Pineapple coleslaw with jerk chicken

How to Make Pineapple Coleslaw

You can shred some cabbage in the food processor or with a box grater if you like, but I usually take the easy route and just grab a bag of pre-shredded cabbage.

For this recipe, I prefer the plain cabbage and not the kind that’s mixed with grated carrots.

Next chop some fresh pineapple, fresh jalapeno, scallions, and red bell pepper. I found some cumin-toasted pumpkin seeds so I threw those in too.

Pro Tip: You could also add some chopped baby bok choy for a good crunch.

Pineapple Coleslaw with jerk chicken

The dressing is a simple blend of apple cider vinegar and brown sugar. I served this Pineapple Coleslaw with Jerk Chicken but it’s also great with Southern Pulled Pork or Roast Chicken.

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Pineapple Coleslaw with jalapeno in a serving bowl

Pineapple Coleslaw with Jalapeño and Red Bell Pepper

Yield: 6 servings
Prep Time: 15 minutes
Total Time: 15 minutes

Pineapple Coleslaw with jalapeno and red bell pepper is just what you need to liven up your summer cookout! An easy, make ahead dish!



  • 6 cups shredded cabbage
  • 1 cup chopped pineapple
  • 2 scallions, chopped
  • 1 jalapeño, seeded and diced
  • 1 red bell pepper, chopped
  • 2 tablespoons toasted pumpkin seeds
  • Salt and pepper


  • 1/2 cup apple cider vinegar
  • 1 tablespoon light brown sugar


  1. Mix cabbage with chopped vegetables and pumpkin seeds in a large bowl. Gently stir in dressing. Add salt and pepper to taste. Refrigerate until ready to serve.


  1. Whisk brown sugar into vinegar until well blended.


Can substitute 2 cups chopped baby bok choy for 2 cups cabbage. 

Coleslaw can be made ahead up to 1 day. 

Nutrition Information:
Yield: 6 Serving Size: 6 servings
Amount Per Serving: Calories: 69Sodium: 16mgCarbohydrates: 11gFiber: 2gSugar: 8gProtein: 2g

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