Combine pineapple, red onion, cilantro, jalapeno, lime juice, olive oil, and 1/4 teaspoon salt in a bowl and stir well, set aside.
Heat a large skillet over medium-high heat. Add pork and press to flatten. Cook, undisturbed, about 4 minutes or until browned. Flip and continue to cook, crumbling with a spoon until no longer pink. Season with remaining salt, chili powder, cumin, onion powder, and black pepper and cook 1 minute, stirring constantly.
Stir in tomatoes and beans and bring to a simmer. Cook 5 minutes, stirring occasionally; remove from heat.
Heat tortillas as desired. Divide pork mixture evenly among the tortillas and top with pineapple salsa and shredded cabbage if desired.
