• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Drain pineapple over a small bowl, reserving liquid (you’ll use it later). Mince jalapeño, removing ribs and seeds for less heat. Zest and quarter lime. Halve and peel onion; thinly slice one half. Finely chop remaining until you have 1/2 tsp (1 tsp for 4).

• Heat a drizzle of oil in a large pan over high heat. Add pineapple and cook, stirring, until lightly charred and tender, 1-3 minutes. • Turn off heat. Transfer pineapple to a plate. Wipe out pan.

• Pat pork dry with paper towels; season all over with half the Mexican Spice Blend (you’ll use the rest later), and a big pinch of salt and pepper. • Heat a drizzle of oil in same pan over medium heat. Add pork and cook, turning occasionally, until browned all over, 3-5 minutes. • Place pork on a baking sheet. Roast on top rack until cooked through, 6-10 minutes. Transfer to a cutting board to rest. Swap in chicken or steak for pork. Cook chicken until browned and cooked through, 3-5 minutes per side, or cook steak to desired doneness, 5-7 minutes per side. (Skip roasting.)

• While pork roasts, in a medium bowl, combine charred pineapple, minced onion, 1/4 tsp sugar (1/2 tsp for 4 servings), and as much jalapeño as you like (we used half). Season with salt and pepper to taste.

• In a second medium bowl, combine sour cream, mayonnaise, lime zest, reserved pineapple juice, remaining Mexican Spice Blend, 2 TBSP olive oil (4 TBSP for 4 servings), and juice from half the lime. • In a large bowl, toss together mixed greens, half the dressing, and as much sliced onion as you like. Season with salt and pepper.

• Thinly slice pork crosswise. • Divide salad and pork between plates. Top pork with charred pineapple salsa and remaining dressing. Serve with any remaining lime wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.