Start by thoroughly washing and prepping your vegetables. Shred about four cups of cabbage, and ensure the pieces are thin enough to provide a delightful crunch.

Next, peel and julienne two medium carrots, adding a pop of vibrant color. Finally, dice one or two bell peppers into small, bite-sized pieces.

In a large mixing bowl, combine the shredded cabbage, julienned carrots, and diced bell peppers. Drain any excess liquid from a 20-ounce can of pineapple chunks, or chop one cup of fresh pineapple.

Gently fold the pineapple into the vegetable mixture until all is well-distributed.

In a separate medium bowl, whisk together one cup of mayonnaise, the juice of one lime, and two teaspoons of sugar until smooth and well-combined.

Pour the creamy dressing over the colorful vegetable and pineapple mixture in your large bowl. Using a spatula, gently toss the ingredients together until evenly coated.

Cover the bowl with plastic wrap and let your Pineapple Slaw chill in the refrigerator for at least 30 minutes.

When ready to serve, give the slaw one last gentle toss and enjoy!