Roasted jalapeño pineapple slaw

Looking for something bright, crunchy, and a little spicy? This slaw is it. The sweetness from the pineapple balances out the heat from the roasted jalapeños and the tang from the vinegar dressing everything ties together for the perfect bite as a topping or on its own.

Slaw’s versatility makes it one of my favorite base ingredients to work with. This recipe is super easy to throw together, and even better when made ahead of time.

I love to serve this with fish tacos, but if I am being honest it holds great on its own as a side dish.

Side notes before we begin:

Coleslaw mix: As much as I love the convenience of store bought slaw mix I always add extra carrots for more crunch. It makes a subtle difference, but for me it feels like it brings everything to life.

Jalapeños: Roasting jalapeños truly brings them to life. It brings out their natural sweetness and helps mellow out some of that heat. Blistering the skin will add a slight char and subtle smoky flavor that will complement the pineapple in this slaw.

If you aren’t a heat lover, or making this for a crowd be sure to deseed the jalapeño! It is the easiest way to tone down that heat even more. The seeds carry the most spice but removing them allows you to keep the intended flavor without that overwhelming heat.

Why use two vinegars? If you only have one on hand either will work but I have found that by using a combination of vinegars it adds a layer of complexity.

Apple cider vinegar brings a subtle sweetness and fruitiness that again will complement the pineapple, while the red wine vinegar is sharp, and more acidic that will brighten the slaw overall. When mixing the two you essentially get a balanced tang that’s bright, flavorful and not too overpowering.

Roasted jalapeño pineapple slaw

Ingredients

• 6 cups slaw mix (cabbage & carrot mix)

• 2 jalapeños (roasted & finely chopped)

• 1/2 cup pineapple (finely chopped)

• 2 TBS white sugar

• 1-2 TBS salt (to taste)

• 1/4 cup red wine vinegar

• 1/4 cup apple cider vinegar

• 1/4 cup olive oil

• 1/2 TBS garlic powder

• 1/2 tbsp black pepper (to taste)

Instructions

1. Roast the jalapeños: Place them under a broiler on high, or over an open flame for about 8-10 minutes, turning occasionally until softened and slightly charred. Let cool, deseed if preferred & finely chop.

2. Prep the pineapple: Chop into small pieces.

3. Combine everything! In a large bowl mix everything together & toss until everything is evenly coated.

4. Let it rest! Cover & refrigerate for at least an hour before serving.