Ingredients

• 1 large white onion, halved
• 1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds
• 1/2 cup fresh orange juice
• 1/4 cup distilled white vinegar
• 1/4 cup guajillo chile powder
• 3 garlic cloves, halved
• 2 teaspoons coarse kosher salt
• 1 teaspoon dried oregano (preferably Mexican)
• 1 teaspoon ground cumin
• 1 large or 2 small chipotle chiles and 1 to 2 teaspoons adobo from canned chipotle chiles in adobo
• 1 2 1/2-to 3-pound boneless pork loin, cut into 1/2-inch slices
• 1/4 cup chopped fresh cilantro
• Corn tortillas
• Smoky Two-Chile Salsa
• Lime wedges

Instructions

1. Coarsely chop 1 onion half. Coarsely chop 2 pineapple rounds, discarding core; cover and chill remaining pineapple. Place chopped onion and chopped pineapple in blender. Add orange juice and next 7 ingredients; puree marinade until smooth. Place pork in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours and up to 1 day.
2. Prepare barbecue (medium-high heat). Grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. Grill pork with some marinade still clinging until slightly charred and cooked through, 2 to 4 minutes per side. Transfer pineapple and pork to work surface; chop pineapple into 1/2-inch cubes, discarding cores. Chop pork. Transfer to platter; toss to combine.
3. Meanwhile, finely chop remaining onion half and place in medium bowl. Add cilantro; toss to combine. Grill tortillas until warm and slightly charred, about 10 seconds per side.
4. Serve pork-pineapple mixture with onion-cilantro relish, Smoky Two-Chile Salsa, and lime wedges.