Shred about 2 cups of fresh cabbage, grate 1 large carrot, and chop 1 bell pepper into thin strips. Add to a large mixing bowl.

Slice off the top and bottom of the fresh pineapple and remove the skin. Cut into 1-inch chunks and add to the mixing bowl.

Mix the chopped vegetables and pineapple gently using a wooden spoon to combine without squishing the pineapple.

In a separate bowl, whisk together ½ cup of mayonnaise or Greek yogurt, juice of 1 lemon, and 1 tablespoon of honey or sugar until smooth.

Pour the dressing over the slaw mixture and gently toss until all pieces are evenly coated.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.