Place meat in slow cooker and add the pineapple juice. Pile the peppers, onion, and jalapeno on top of the meat. Mix soy sauce, sugar, garlic, and ginger together and pour over the veggies & meat. Place the lid on and cook on high for 4-5 hours or low for 7-8.

When the meat is almost done, place all salsa ingredients except pineapple and oil in a bowl and set aside. Heat up a non-stick skillet with oil over medium-high heat and throw in the pineapple. Stir around every couple of minutes, cooking until evenly golden/browned. Add the pineapple to the salsa along with 1/4 cup of the broth from the meat, toss, and serve.

When the meat is done, take the meat out along with the veggies (don't toss the broth yet!). Scrape the veggies into a bowl and set aside. Trim any fat off the meat and then shred on a cutting board and throw it in with the veggies. Heat a non-stick skillet over medium-high heat (you can just use the same one as you did for cooking the pineapple) and throw in the shredded beef/veggies with 1/2 cup of the broth. Let it sit for a few minutes to get crispy and then toss every couple minutes until it reaches desired crispness level (about 5 minutes). Add more broth (about 1/4 cup) to moisten the meat again and then place on a platter and serve.

Heat up a griddle or pan over medium heat and spray one side of tortillas with cooking oil. Place oiled side down on the grill and then top with about 2 tablespoons cheese. Cook until cheese is melted and bottom of tortilla is lightly toasted. Remove from heat and assemble tacos by filling the tortilla with the meat and then topping with pineapple salsa.