Combine the ingredients for the dressing in a large bowl: plain Greek yogurt, Dijon mustard, apple cider vinegar, pineapple juice, Kosher salt, and black pepper.

Stir well until the mixture is smooth and fully blended.

Add the coleslaw mix and drained pineapple tidbits to the bowl.

Toss everything together gently to coat the vegetables and pineapple with the dressing.

Fold in the coarsely chopped macadamia nuts.

Serve immediately or refrigerate before serving.