Skip to content
  • Topics
    • Black Wineries
    • Book Grub
    • CN Review
    • Delicious Life
    • Food & Drink
    • Lifestyle
    • Travel
    • World News
    • Videos
  • Recipes
  • Events
  • Blogs
    • The Culinary Scoop
    • Behind the Business
  • Marketplace
Menu
  • Topics
    • Black Wineries
    • Book Grub
    • CN Review
    • Delicious Life
    • Food & Drink
    • Lifestyle
    • Travel
    • World News
    • Videos
  • Recipes
  • Events
  • Blogs
    • The Culinary Scoop
    • Behind the Business
  • Marketplace
Header
  • Marketplace
Menu
  • Marketplace
Facebook-f
Twitter
Pinterest
Instagram
Search
Close

Pineapple Pepper Slaw

Pineapple Pepper Slaw

Hugh “Chef Irie” Sinclair, the author of “Taste the Islands,” knocked the pineapple pepper slaw out the park. It smelled tropical. It’s packed layers of flavor with a hint of heat. I loved the crunch and freshness. I ate the slaw by itself and then with the vinaigrette. It still maintained the same great taste and also paired well with fish.

I prepared the recipe with two modifications. I substituted Anaheim peppers with poblano peppers and I replaced the canola oil with olive oil. This summer, I’m swapping coleslaw out for this side dish. Delicious!    

Serves 8

INGREDIENTS

For the salad

2 cups pineapple, peeled and cubed
¼ cup red onions, finely julienned
1 cup Anaheim peppers, sliced in rings
1 cup cubanelle peppers, sliced in rings
½ cup red pepper, julienned
½ cup yellow pepper, julienned
1 medium serrano pepper, sliced thinly
1 cup parsley leaves, no stems
light salt and pepper to taste

For the vinaigrette

½ cup apple cider vinegar
¼ cup orange juice
¼ cup freshly squeezed lime juice
2 tablespoons light brown sugar
½ cup canola oil
salt and pepper to taste

PREPARATION
  1. In a large bowl, place cubed pineapple, red onions and peppers. Season lightly with salt and pepper. Add the parsley leaves.
  2. In a medium bowl, vinegar and citrus juices along with sugar, whisk until sugar dissolves. While whisking, start pouring the oil in a steady stream. Whisk until combined. Season with salt and pepper.
  3. Add some of the dressing over the salad and toss well to mix the ingredients. Adjust the seasoning if needed. Place salad in refrigerator to chill and set for about 15 minutes. Remove to serve. Cover and reserve remaining vinaigrette in the refrigerator.

For more about the  “Taste the Islands” cookbook, head over to our review in Book Grub.

This recipe contains an affiliate link. Please see our disclosure for more information.

MORE RECIPES BY REKAYA GIBSON

Hotep Bean Pie
Tomato Pie with Garlic Bread Crust
“Cheesy” Curry Chips
Rosemary-Garlic Butter
Cast Iron Cornbread

pepperspineappleslaw
Share this recipe
  • 33
  •  
  • 5
  •  
  •  
  •  
  •  
    38
    Shares
Share on facebook
Share on twitter
Share on pinterest
Share on email
Share on print
  • Ayela Solomon of Bee D'Vine
    under Food & DrinkBee d’Vine Wines Gives Oenophiles New Honey Wine Varietals
  • Rob Ben's Team: Laura Jackson, Shawny Capla, Kecia Johnson and Cullen Bennett
    under Food & DrinkRob Ben’s Builds Family Ties for Oakland’s Favorite Son Marshawn Lynch
  • Cleophus Hethington
    under Food & DrinkCleophus Hethington Blends History and Culture in His Newest Endeavor, Triangular Traded Spices
  • Floyd Sartin and Harlin Thomas of MochaBox Coffee Company
    under Food & DrinkFounders of MochaBox Coffee Company Brew Culture and Build a Legacy in Each Cup

Related Recipes

Be the first to know about the latest online, industry updates, world news, events and promotions that connect the African diaspora through food, drink and travel.

    • About Us
    • Contact Us
    • Advertising
    Menu
    • About Us
    • Contact Us
    • Advertising
    Footer
    Facebook-f
    Twitter
    Youtube
    Instagram

    #IAmCuisineNoir

    This site participates in affiliate programs. See our full disclosure for more information.

    © 2020 The Global Food and Drink Initiative d/b/a Cuisine Noir Magazine. Privacy
    Site by ACS Digital

    Any unauthorized duplication, download or reprint of images or content from this website for promotional or commercial use is strictly prohibited without written permission from The Global Food and Drink Initiative. Violators will be prosecuted to the full extent of the law. Trademark pending.

    YES!  We’re excited you are signing up too!  

    Get ready to receive our weekly newsletter about:

    • New articles online
    • World news and industry happenings throughout the African Diaspora
    • Mouthwatering recipes
    • Promotions and giveaways

    Right in your inbox!