Grilled Chipotle Pork Tacos with Red Slaw and Brown Sugar Pineapple

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Pork:

1/4 cup fresh cilantro leaves, finely chopped

1 tablespoon fresh lime juice 

1 tablespoon vegetable oil 

1 teaspoon chipotle chile powder 

2 cloves garlic, minced 

1/4 small red onion, very thinly sliced 

One 12-ounce pork tenderloin, cut into 1/2-inch-thick slices on an angle 

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper

Red Slaw:

2 cups shredded red cabbage

1/4 cup fresh cilantro leaves, finely chopped 

1 tablespoon vegetable oil

1 tablespoon cider vinegar

1/4 teaspoon chipotle chile powder

1 small red bell pepper, very thinly sliced

1/4 small red onion, very thinly sliced

Kosher salt and freshly ground black pepper

8 corn tortillas

Lime wedges, for serving

2 cups pineapple chunks

1 cup reduced-fat sour cream

2 tablespoons light brown sugar

1/4 teaspoon ground cinnamon