Begin by shredding the green and purple cabbage using a sharp knife or a mandoline for even pieces. Grate the carrots until fine and set them aside. Place the prepared vegetables in a large mixing bowl.

If using fresh pineapple, slice it into bite-sized chunks. Alternatively, if you opt for canned pineapple, drain it well and reserve some of the juice.

In a small bowl, whisk together the reserved pineapple juice, apple cider vinegar, honey or agave syrup, lime juice, salt, and pepper until smooth.

Add the shredded cabbage, grated carrots, and pineapple pieces to the mixing bowl. Pour the prepared dressing over the mixture and gently fold everything together.

Cover the bowl with plastic wrap or a lid and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld.

Just before serving, give the coleslaw a gentle toss to redistribute the dressing and consider garnishing with freshly chopped cilantro or toasted nuts.