Boil the seeded chiles for 5 minutes, then add the pineapple.

Marinate the thinly sliced pork for at least 30 minutes.

Thread the meat tightly onto a skewer or, if you have a rotisserie in your oven, use that. If not, you can use a wooden skewer stuck into half a pineapple to hold the meat upright.

Bake in the oven at 425°F–390°F (220°–200°C) for 1 1/2 hours. In the last 20 minutes, add the pineapple to the oven to caramelize slightly.

Remove from the oven and let rest for 10 minutes before slicing to keep the juices in.

Sauté the sliced meat in a skillet, add the sliced onion and cook until translucent, then add the bell pepper, pineapple, and finally the cheese, letting it melt.

Assemble the tacos while everything is hot and enjoy!