@morning glory Now you have tried the Pibil, its time to try something where pineapple actually belongs! 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 chili 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 or flour tortillas Smoky Two-Chile Salsa Lime wedges Directions 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. 2) Add orange juice and next 7 ingredients; puree marinade until smooth. 3) 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. 4) Prepare barbecue (medium-high heat). 5) Grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. 6) Grill pork with some marinade still clinging until slightly charred and cooked through, 2 to 4 minutes per side. 7) Transfer pineapple and pork to work surface; chop pineapple into 1/2-inch cubes, discarding cores. Chop pork. Transfer to platter; toss to combine. 8) Meanwhile, finely chop remaining onion half and place in medium bowl. Add cilantro; toss to combine. 9) Grill tortillas until warm and slightly charred, about 10 seconds per side. Serve pork-pineapple mixture with onion-cilantro relish, Smoky Two-Chile Salsa, and lime wedges. Smoky Two Chili Salsa Ingredients 8 large dried guajillo chilis or New Mexico chilis, stemmed, seeded, coarsely torn 2 cups hot water 1/2 medium onion, halved lengthwise through core end 3 garlic cloves, peeled 1 to 2 chipotle chilis and 1 to 2 teaspoons adobo from canned chipotles in adobo 1/4 cup chopped fresh cilantro 2 teaspoons fresh lime juice Coarse kosher salt Directions 1) Place torn chilis in bowl. 2) Add 2 cups hot water; soak at least 2 hours or overnight. Drain chiles, reserving soaking liquid. 3 Heat small nonstick skillet over medium heat. Add onion and garlic to dry skillet; cook until browned in spots, about 6 minutes for garlic and 10 minutes for onion. 4)Trim core end and skin from onion. 5) Place onion and garlic in blender. 6) Add drained chilis, 1 cup soaking liquid, 1 chipotle chili, 1 teaspoon adobo, cilantro, and lime juice; puree until smooth. 7) Add remaining chipotle and 1 teaspoon adobo, if desired; puree. 8) Transfer to bowl. Season to taste with coarse salt. DO AHEAD: Can be made 1 week ahead. Cover and chill. Do not add cilantro if you make this ahead. Add it 1 hour before serving.