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5 from 1 vote

Pineapple Coleslaw with Jalapeño and Red 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!
Prep Time15 mins
Total Time15 mins
Servings: 6 servings
Calories: 69kcal
Author: Lucy Brewer



  • 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


  • 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.