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In a bowl, mix together the sliced pork, shallot, garlic. sliced Thai chili, and fish sauce.
In a separate bowl, mix together the pineapple, cucumbers, green onions, and lime juice. Season with salt and freshly ground pepper to taste. Set aside. In a small bowl, mix together the diced onion and chopped cilantro. Set aside.
Heat up a cast iron pan over medium-high heat and add a touch of oil to the pan. Cook the pork, moving in the pan occasionally, until it turns from pink until white, 1-2 minutes. Add the sugar and water, stir and cook until the sugar caramelizes and turns golden brown, another 2-3 minutes. Remove from the pan and set aside.
Serve with warmed tortillas, the pineapple salsa, cilantro-onion mix and lime wedges. Enjoy!