Put the bread in a bowl and add the pineapple juice. Let soak for about 10 minutes.
In a large pan over medium-high heat, add the olive oil. Add the onion, chopped pineapple, a pinch of salt and a few grinds of black pepper and cook a few minutes without stirring, allowing everything to sit in the pan to create a golden crust. Add the liquid smoke and stir to combine. Set aside until cool enough to handle.
In a large bowl, add the ground pork, green chiles, adobo spice, egg, soaked bread, a few grinds of black pepper and the pineapple and onion mixture. Mix to combine but don't overmix.
On a baking sheet lined with parchment paper, free-form a loaf (about 8 inches by 4 inches) from the mixture. Bake, uncovered, until the meatloaf is cooked through and browned, about 50 minutes.
For the topping: Spoon the salsa verde over the top of the meatloaf and gently tent with aluminum foil for 10 minutes. When ready to serve, top with the onion, cilantro and salsa roja, then slice and serve with a wedge of lime.