20 oz can of pineapple tidbits, drained reserving juice
1 tbs chili powder
1 pork tenderloin, cut into bite size pieces
1 can diced jalapenos
1 cup teriyaki sauce
½ tsp salt
2Tbs canola oil
Corn tortillas
¼ c fresh cilantro
½ head of cabbage, thinly sliced
1 cup Mexican style cheese, shredded
½ tsp sesame seeds
Lime wedges, for serving

Combine reserved pineapple juice, teriyaki sauce, chili powder, jalapenos and sesame seeds. Place diced pork in zip top freezer bag and add ½ of marinade mix let rest in refrigerator.

In the meantime combine cabbage with ¼ of remaining marinade and toss with salt and pepper. Set aside.
In a second bowl combine pineapple tidbits with last of marinade

Warm 1Tbs of oil and sauté pork in marinade until cooked through. Drain and set aside.

In the meantime, add last 1Tbs of oil to large nonstick skillet, heat med high. Gently fry corn tortillas until lightly browned and softened. Drain excess oil from tortillas on paper towels.

Set up a serving assembly line, limes, cheese, pineapple, pork and cabbage slaw and additional jalapenos. Serving suggestions: cabbage in the fold of corn tortilla, top with pork, pineapple and cheese. Squeeze lime juice and serve with tortilla chips. Be prepared, they will come back for seconds.