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Blend all marinade ingredients until smooth. Toss with the thinly sliced pork and let it marinate at least 15–30 minutes (longer if you have time).
Prep the pineapple: Slice about 1 inch off the bottom to create a flat base. Cut a few thin pineapple rings to layer inside the pork stack. Slice one round from the top to cap the tower.
Place the pineapple base in the center of a rimmed sheet pan and insert 2–3 wooden skewers vertically through it.
Stack the marinated pork slices tightly onto the skewers. Add a thin pineapple ring every few layers, then finish with the pineapple round on top.
Pour 1 cup of water into the sheet pan around the pineapple so the drippings don't burn while it cooks.
Roast at 425°F until the pork reaches an internal temperature of 165°F, about 40-50 minutes depending on the thickness of your stack. Rotate the pan halfway through cooking.
Switch the oven to high broil for 3–4 minutes to crisp the edges and caramelize the pineapple.
Let the tower rest 5–10 minutes, then slice the pork downward like shawarma. Dice some roasted pineapple and mix it into the meat.
Serve in warm tortillas with salsa, onion, cilantro, and a squeeze of lime.