Coarsely chop pineapple.
Mince cilantro (no need to stem).
Halve lime and juice.
Slice half the jalapeño into thin rounds. Stem remaining jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.
Season steak strips with ¼ tsp. salt and a pinch of pepper.
Cook Pineapple and Make Slaw
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add pineapple to hot pan and stir occasionally until lightly charred, 2-3 minutes.
Transfer pineapple to a mixing bowl with slaw mix, cilantro, 1 tsp. lime juice, 1 tsp. olive oil, and a pinch of salt and pepper. Stir to combine and set aside.
Reserve pan, no need to wipe clean.
Cook the Steak Strips
Return pan used to char pineapple to medium-high heat and add 1 tsp. olive oil.
Add steak strips and minced jalapeños to hot pan. Stir occasionally until no pink remains, 5-7 minutes. Stir in jerk sauce.
Remove from burner.
While steak strips cook, heat tortillas.
Heat the Tortillas
Wrap tortillas in a damp paper towel and microwave, 30 seconds.
Assemble the Tacos
Plate dish as pictured on front of card, filling each tortilla with steak strips, pineapple slaw mix, and jalapeño rounds (to taste). Bon appétit!