Tropical Pineapple Slaw

How to Make Tropical Pineapple Slaw

1. 1

   Step 1: Prep the produce (or grill pineapple for smoky flavor)

   Thinly shred the cabbage and place in a large mixing bowl. Dice the fresh pineapple, thinly slice the red bell pepper and red onion, and mince the seeded jalapeño. For a smoky variation that’s perfect for summer grills, thread pineapple slices and grill 2–3 minutes per side over medium-high heat until lightly charred, then dice and use in place of the raw pineapple.

   For this step

   • 4 cupsGreen cabbage, thinly shredded
   • 1 1/2 cupsFresh pineapple, diced
   • 1 cupRed bell pepper, thinly sliced
   • 1/3 cupRed onion, thinly sliced
   • 1 wholeJalapeño, seeded and minced (optional for heat)
   
2. 2

   Step 2: Whisk the lime-mayo dressing

   In a small bowl, whisk together the mayonnaise, fresh lime juice, honey and kosher salt until smooth and glossy. Taste and adjust sweetness or acidity — add another 1/2 tablespoon honey or a squeeze more lime if you prefer sweeter or tangier slaw.

   For this step

   • 1/2 cupMayonnaise
   • 3 tbspFresh lime juice (about 1–2 limes)
   • 1 tbspHoney
   • 3/4 tspKosher salt
   
3. 3

   Step 3: Combine and toss

   Pour the dressing over the shredded cabbage, pineapple, bell pepper, red onion and jalapeño. Toss gently but thoroughly to coat all the ingredients. Fold in the chopped cilantro just before chilling so it stays bright.

   For this step

   • 1/3 cupFresh cilantro, chopped
   
4. 4

   Step 4: Chill to meld flavors

   Cover the slaw and refrigerate at least 20 minutes (up to 2 hours) to allow the flavors to meld and the cabbage to soften slightly. Taste again before serving and adjust salt, lime or honey as needed.
5. 5

   Step 5: Serve and pair

   Serve about 1 cup of slaw per person as a side or topping. It’s ideal piled on fish tacos, alongside grilled fish, shrimp or pork, or served with grilled corn and plantains for a tropical summer spread.
   

1. Thinly shred the cabbage and place in a large mixing bowl. Dice the fresh pineapple, thinly slice the red bell pepper and red onion, and mince the seeded jalapeño. For a smoky variation that’s perfect for summer grills, thread pineapple slices and grill 2–3 minutes per side over medium-high heat until lightly charred, then dice and use in place of the raw pineapple.
2. In a small bowl, whisk together the mayonnaise, fresh lime juice, honey and kosher salt until smooth and glossy. Taste and adjust sweetness or acidity — add another 1/2 tablespoon honey or a squeeze more lime if you prefer sweeter or tangier slaw.
3. Pour the dressing over the shredded cabbage, pineapple, bell pepper, red onion and jalapeño. Toss gently but thoroughly to coat all the ingredients. Fold in the chopped cilantro just before chilling so it stays bright.
4. Cover the slaw and refrigerate at least 20 minutes (up to 2 hours) to allow the flavors to meld and the cabbage to soften slightly. Taste again before serving and adjust salt, lime or honey as needed.
5. Serve about 1 cup of slaw per person as a side or topping. It’s ideal piled on fish tacos, alongside grilled fish, shrimp or pork, or served with grilled corn and plantains for a tropical summer spread.