Place the bacon in a cold, large skillet. Turn the heat to medium and cook, turning occasionally, until browned, about 8 minutes. Drain on paper towels, crumble the bacon, and reserve 1 tablespoon of the bacon fat.

In a large mixing bowl, combine the cabbage, carrots, green onions, and cilantro. Drain the pineapple and reserve some of the juice. Add the drained pineapple and crumbled bacon.

In a small bowl, combine the mayonnaise with the reserved tablespoon of bacon fat and 2-3 tablespoons of reserved pineapple juice. Mix well and taste; it should be slightly salty and slightly sweet from the pineapple juice. If you want it sweeter, add more pineapple juice. Stir the mayonnaise mixture into the cabbage mixture. Season to taste with salt and pepper. Can be made 4-6 hours ahead. Cover and store in the refrigerator until serving time.