1.) Heat grill to 350 degrees. Keeping husk on pineapple, cut in half lengthwise. Cut one of the half’s again lengthwise so you end up with 2 quarters and 1 half. Remove husk from the half, remove core, and cut into ½ inch slices. Brush all pineapple flesh with maple syrup. 2.) Brush jalapenos with maple syrup. Grill pineapple and jalapenos for around 15 minutes, flipping once. Leave on the grill longer to achieve darker grill marks.3.) Remove from heat and cut sliced pineapple into bite-sized pieces. Slice jalapeno into slices and remove seeds (if you’d like less heat).4.) Prepare coleslaw by stirring Coleslaw dressing with cabbage. Sprinkle cilantro on top and arrange pineapple and jalapeno onto salad. Use grilled pineapple quarters as garnish.