Finely shred about 4 cups of cabbage and place it in a large mixing bowl.

Chop one cup of fresh pineapple into bite-sized chunks, and slice one or two jalapeños, removing seeds if you prefer less heat.

In a separate bowl, combine 1 cup of Greek yogurt (or mayonnaise) with 2 tablespoons of honey (or agave syrup) and the juice of one lime. Whisk together until smooth.

If the dressing appears too thick, stir in a splash of pineapple juice.

Add the shredded cabbage, diced pineapple, and sliced jalapeños to the bowl with the dressing. Toss gently to coat.

Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes.

Give it a good stir and serve chilled or at room temperature.