Pineapple-Jalapeño Coleslaw

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

This is a great sweet and spicy side that is served alongside many sandwiches at BB. It goes with almost anything while still being light and refreshing. The spiciness of the jalapeños varies considerably from batch to batch, but luckily the pineapple more than makes up for any level of heat coming through. I recommend always having this on hand if you are making any kind of BBQ.


  • ¾ cup (180 ml) mayonnaise
  • 2 tablespoons sugar
  • 2 tablespoons rice vinegar
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 pound (455 g) bag coleslaw mix
  • 2 cups (330 g) finely diced fresh pineapple
  • 1 small jalapeño, halved and thinly sliced crosswise
  • 1 small red onion, halved and thinly sliced


In a large bowl, whisk together the mayonnaise, sugar, vinegar, salt, and pepper until combined.

Add the coleslaw mix, pineapple, jalapeño, and onion and mix until combined. Cover and refrigerate for at least 30 minutes, or up to 8 hours before serving.