Pineapple Pork Tacos

1 Chipotle Chile Plus 2 Tbsp. Sauces (From 1 Can Chiles in Adobo)
3 Tbsp Honey
2 Cloves Garlic (crushed with a press)
½ Small Pineapple (Peeled and Cut into ½ inch Thick Slices)
1lb. (3/4 inch thick) Boneless Pork Chops
½ Small White Onion (Sliced)
¼ Cup Chopped Fresh Cilantro Leaves
8 Corn Tortillas (Warmed)

Preheat outdoor grill on medium. In blender, puree Chile, sauce, honey, garlic, half of pineapple slices, and ¼ teaspoon each salt and pepper. Pour 1/3 cup sauce into pie plate; pour remainder into small bowl for serving. Add pork to sauce in plate; turn to coat. Let stand. Grill onion and remaining pineapple 4 to 6 minutes, until tender, turning. Transfer to cutting board. Grill pork thinly coated with sauce, 6 to 8 minutes or until meat just loses its pink color, turning once. Chop onion and pineapple; place in bowl. Stir in cilantro and ¼ teaspoon each salt and pepper. Cut pork into chunks; place tortillas with pineapple mixture. Serve with reserved sauce.