Drain pineapple chunks, reserving 2 tablespoons of the juice. Set aside separately.

Chop apple and bell pepper; shred carrot and cabbage. Toss together in a large bowl along with the pineapple chunks.

Using a sealable container or jar, add reserved juice, oil, honey, ground ginger, salt, and lemon juice. Shake to combine.

Pour over salad, and toss to coat. Serve immediately or chill for 2 hours before serving.