Combine chopped pineapple, garlic, ground cloves, ground cumin, kosher salt, guajillo chilies, ancho chilies, and distilled white vinegar in a food processor and blend until smooth.

Transfer the mixture to a bowl or ziploc bag.

Add the pork steaks and turn to coat completely.

Refrigerate the pork for no more than 2 hours.

Preheat the grill to high heat.

Discard the marinade.

Place half of the pork steaks on the grill in a single layer and cook for about 5 minutes without moving.

Transfer the cooked pork to a baking pan.

Repeat with the remaining pork steaks.

Arrange the pineapple slabs around the meat on the grill and cook until grill marks appear and the fruit is slightly caramelized, about 5-6 minutes per side.

Allow the meat to rest for at least 5 minutes before slicing thinly against the grain.

Chop the grilled pineapple into small pieces.

Pour any juices from the meat and pineapple over the sliced meat.

Warm the tortillas.

Serve the sliced pork in warm tortillas with minced white onion, chopped fresh cilantro, chopped tomatoes or pico de gallo, and lime wedges.