This Spicy Pineapple Cucumber Slaw is fresh, crunchy, and just the right amount of spicy-sweet! It’s a side dish you can throw together in no time, and it goes with just about everything — tacos, grilled chicken, burgers, you name it.
I make this all the time when it’s hot outside and I don’t feel like turning on the stove. Plus, kids love the sweet pineapple and the bright colors!
Why I Love This Recipe
I first made this slaw for a family BBQ, and it disappeared so fast I had to whip up a second batch before dinner even started! It’s:
- Super quick — ready in less than 15 minutes
- Kid-friendly — they love the sweet pineapple
- Make-ahead friendly — stays crunchy for hours
- Fresh and colorful — it just looks happy on the table
- Healthy — no heavy dressing, just light and bright flavors!
What You’ll Need
- 2 cups fresh pineapple, cut into small chunks
- 1 large cucumber, thinly sliced
- 1 cup shredded carrots
- 1 small red bell pepper, thinly sliced
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon chili flakes (adjust to taste)
- ½ teaspoon salt
Pro Tips
- Use very ripe pineapple for extra sweetness without adding sugar.
- Slice the cucumber thin — it soaks up the dressing better and stays crisp.
- Adjust the heat — start small with the chili flakes and add more if you like it spicy.
- Toss right before serving to keep everything super fresh.
- Double the batch if you’re feeding a crowd. It disappears fast!
Tools You’ll Need
- Sharp knife
- Cutting board
- Large mixing bowl
- Measuring spoons
- Small whisk or fork
Substitutions and Variations
- Swap mango for pineapple if you want a twist.
- Add thinly sliced red onion for extra zing.
- Use apple cider vinegar instead of rice vinegar if needed.
- Leave out the chili flakes for a kid-friendly, no-spice version.
Make Ahead Tips
- You can chop all your fruits and veggies a few hours ahead. Keep them separate and toss them with the dressing right before serving to keep everything crisp.
Instructions
1. Chop the pineapple into small chunks.
You want bite-sized pieces that mix well with the cucumber.
2. Slice the cucumber and red bell pepper thin.
Use a sharp knife or a mandolin for super thin slices.
3. Shred the carrots and chop the cilantro.
You can use pre-shredded carrots if you’re in a hurry!
4. Make the dressing.
In a small bowl, whisk together lime juice, rice vinegar, honey, chili flakes, and salt.
5. Toss everything together!
In a large bowl, combine pineapple, cucumber, bell pepper, carrots, and cilantro. Pour the dressing over and toss gently.
Leftovers and Storage
- Store leftover slaw in an airtight container in the fridge for up to 2 days.
- It may release a little juice as it sits — just give it a quick toss before serving again!
What to Serve With
- Grilled chicken or shrimp
- Fish tacos
- Burgers or sliders
- Pulled pork sandwiches
- Or just pile it on top of a big salad!
FAQ
Can I use canned pineapple?
Yep! Just drain it really well first.
Is this really spicy?
It’s a little kick, not blow-your-head-off spicy. But you can always adjust the chili flakes to your taste.
Can I make it vegan?
Totally! Just swap the honey for agave or maple syrup.
Conclusion
This Spicy Pineapple Cucumber Slaw is one of those recipes that just feels like summer. It’s fresh, fast, and packed with flavor! I hope you give it a try — and when you do, drop a comment and let me know how it turned out. I’d love to hear if you made any fun twists too!