Description
Sizzling “tropical chicken slaw with pineapple vinaigrette” brings Caribbean sunshine to dinner tables. Crunchy cabbage, tender grilled chicken, and zesty pineapple dressing create a refreshing meal perfect for summer gatherings you’ll crave.
Ingredients
Scale
Main Protein:
- 2 cups shredded chicken
Vegetables and Fruits:
- 3 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup pineapple chunks
- ½ red bell pepper, thinly sliced
- ¼ cup red onion, thinly sliced
Herbs, Nuts, and Seasonings:
- ¼ cup fresh cilantro, chopped
- ¼ cup cashews or sliced almonds
Vinaigrette Ingredients:
- ½ cup pineapple juice
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- Salt, to taste
- Pepper, to taste
Instructions
- Craft the vibrant vinaigrette by blending pineapple juice, vinegar, honey, olive oil, Dijon mustard, salt, and pepper in a compact mixing vessel until the ingredients harmonize into a smooth, unified dressing.
- Create a colorful foundation in a spacious mixing bowl by layering shredded chicken, crisp green and purple cabbage, juicy pineapple chunks, diced crimson bell pepper, thinly sliced red onion, and fragrant cilantro leaves.
- Gently cascade the prepared pineapple vinaigrette over the slaw, using delicate folding motions to ensure each ingredient receives an even, glistening coating of the tropical dressing.
- Enhance the dish’s texture and visual appeal by scattering chopped nuts across the surface, then serve immediately to capture the peak of freshness or allow the slaw to rest briefly in the refrigerator, allowing the flavors to intertwine and develop deeper complexity.
Notes
- Swap chicken with tofu or chickpeas for a vegetarian version that maintains the tropical flavor profile and protein content.
- Reduce honey or use a sugar-free alternative for a low-carb adaptation that keeps the vibrant taste intact.
- Slice vegetables uniformly to ensure even distribution of flavors and consistent texture throughout the slaw.
- Store leftover slaw in an airtight container for up to two days, knowing the cabbage might release water and slightly dilute the vinaigrette over time.
- Prep Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 10 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 60 mg