Rub pork with 1 tablespoon of the TABASCO® Green Sauce and refrigerate for at least 1 hour.
Combine the onion and vinegar in a glass bowl; set aside for 25 minutes and then drain.
Combine pineapple with the remaining 2 teaspoons of TABASCO® Green Sauce in a bowl; set aside.
Heat grill to medium high heat. Sprinkle pork with salt and pepper and grill for about 15 minutes or until desired doneness, turning once. Let pork sit for 5 minutes before slicing.
Heat tortillas and top each with sliced pork, pineapple salsa and pickled onions.
Makes 4 servings.
Variation: Instead of pork, boneless, skinless chicken breasts may be used.