Pineapple Coleslaw with jalapeno and red bell pepper is a nutritious and easy make ahead dish that goes well with just about anything! You can throw this slaw 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. 

A blue bowl filled with pineapple coleslaw.

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 soupy from mayonnaise. I prefer slaws that are vinegar-based, but with a little secret ingredient in there to offer a hint of sweetness, like chopped apples, or pineapple like I’ve used here.

Our family always serves my pineapple 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?

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. This pineapple coleslaw recipe is versatile and great for add-ons–get creative!

If you want to make it even better, grill your pineapple before adding!

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

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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4.50 from 6 votes

Pineapple Coleslaw

Pineapple Coleslaw with jalapeno and red bell pepper is just what you need to liven up your summer cookout! An easy, make ahead dish!
Prep: 15 minutes
Total: 15 minutes
Servings: 6 servings
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  • 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


  • ½ cup apple cider vinegar
  • 1 tablespoon light brown sugar


  • 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.


  • 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. 


Serving: 6servings, Calories: 69kcal, Carbohydrates: 11g, Protein: 2g, Sodium: 16mg, Fiber: 2g, Sugar: 8g
Course: Sides
Cuisine: American
Calories: 69
Keyword: how to make coleslaw, jalapeno coleslaw, pineapple coleslaw
Love this recipe?Mention @southernfoodandfun or tag #southernfoodandfun!

Update Notes: This post was originally published June 5, 2017, and on October 4, 2021, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.

Lucy standing behind a counter with a cheese board and glass of wine.

About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

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4.50 from 6 votes (6 ratings without comment)

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