For Pineapple Salsa: Combine all of the pineapple salsa ingredients in a medium bowl. Gently stir to combine. Cover with lid and refrigerate at least 2 hours before serving.
Warm 12 to 14 corn tortillas on a skillet or griddle. (You can even deep fry the tortillas first as well.)
Top each tortilla with a helping of sweet pork, Monterey jack cheese and desired amount of pineapple salsa. enjoy!
Notes
This recipe yields: 12 to 14 tacos depending on how much pork you fill them with.