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Preheat oven to 375°F.
Warm 1 tablespoon neutral cooking oil in a large nonstick skillet over medium-high heat.
Cook the sliced scallions and 4 minced garlic cloves until softened, for 2 to 3 minutes.
Add 1 pound ground pork, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1 teaspoon cumin, and 1 teaspoon salt and turn the heat up to high.
Break the pork into tiny crumbles with a spatula, stirring frequently until cooked through and all excess moisture has evaporated.
Stir in ½ cup crushed pineapple and ¼ cup salsa verde. Stir until the meat has absorbed the liquid.
Stir in 8 ounces spinach until totally wilted.
Turn off the heat and stir in ¼ cup sour cream.
Roll the enchiladas up by spooning ¼ to ⅓ cup of the pork mixture down the center of each tortilla.
Top with several tablespoons of shredded cheese.
Roll tightly and line the tortillas up, seam-side down, on a cutting board.
Once all of the meat has been rolled into tortillas, pour in enough salsa verde to coat the bottom of the skillet.
Add the enchiladas into the skillet, seam-side down.
Cover the enchiladas with the remaining salsa verde followed by the remaining shredded cheese.
Bake for 15 minutes, or until the cheese is totally melted.
Garnish with pickled red onions, avocado, cilantro, scallions, more sour cream, etc., as desired.