In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, apple cider vinegar, and reserved pineapple juice. Add a pinch of kosher salt and black pepper.

In a large bowl, combine coleslaw mix, pineapple tidbits, and chopped macadamia nuts. Stir until evenly distributed.

Pour the prepared dressing over the slaw mixture and toss gently to coat.

Serve immediately, or refrigerate for up to 2 hours before serving.