- 1 20-ounce can pineapple chunks in juice
- 1 tablespoon chili powder
- 1 pound pork tenderloin, cut into ½-inch slices
- 2 jalapeños, thinly sliced
- ½ teaspoon kosher salt
- 2 tablespoons canola oil
- 12 corn tortillas, warmed
- ½ red onion, sliced
- ¼ cup fresh cilantro
- ½ cup crumbled Cotija, ricotta salata, or Feta (4 ounces)
- Lime wedges, for serving
- Combine ½ cup pineapple juice (reserving the chunks), the chili powder, pork, and half the jalapeños in a large resealable plastic bag. Refrigerate for at least 1 hour and up to 4 hours. Remove the pork from the marinade, shake off the excess liquid, and season with salt.
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook the pork in batches until just cooked through, 3 to 4 minutes per side, adding the remaining tablespoon of oil between batches. Thinly slice.
- Top the tortillas with the pork, pineapple chunks, onion, cilantro, cheese, and the remaining jalapeño.
- Serve with the lime wedges.