In a large mixing bowl, combine the coleslaw mix with the crushed pineapple, including the juice. Optionally add finely chopped cilantro.

In a small bowl, whisk apple cider vinegar with brown sugar or pineapple juice, adjusting sweetness to your liking.

Pour the dressing over the cabbage mixture and toss until well combined.

Chill the coleslaw in the refrigerator for at least 30 minutes to enhance flavors.

Before serving, stir the coleslaw and garnish with extra cilantro or toasted coconut if desired.