In a medium mixing bowl, combine plain Greek yogurt, Dijon mustard, apple cider vinegar, and reserved pineapple juice. Whisk until smooth, adding salt and pepper to taste.

In a large mixing bowl, add coleslaw mix or shredded cabbage and pineapple tidbits. Fold in chopped macadamia nuts.

Pour the creamy dressing over the coleslaw mixture and gently stir until evenly coated.

Serve immediately or store in an airtight container in the refrigerator, consuming within 2-3 days.