In a blender or food processor, combine garlic, chili powder, paprika, chipotle peppers in adobo, pineapple juice, white vinegar, and 1 cup of the pineapple chunks. Blend until completely smooth. Set the pineapple sauce aside.

Heat olive oil in a large skillet over medium-high heat. Add cauliflower florets and sweet onion slices, season with salt and pepper to taste. Cook for 12-15 minutes, until cauliflower is tender and onions have caramelized.

Reduce heat to low. Stir in the reserved pineapple sauce, the remaining 1 cup of pineapple chunks, and optional jalapeno if using. Simmer for 8-10 minutes until the sauce has reduced and coats the cauliflower. There will still be sauce left in the pan.

Remove from heat and stir in fresh cilantro.

Warm your tortillas according to package directions.

Divide the cauliflower mixture among the warmed tortillas. Drizzle each taco with the remaining sauce from the pan. Top with fresh cilantro, a squeeze of lime juice, and your favorite cheese. EAT!