Before starting, wash and dry all produce. Cut pineapple into 1/4-inch pieces. Cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).Peel, then mince or grate garlic. Roughly chop cilantro. Add chipotle sauce and 1/2 tbsp water (dbl for 4 ppl) to a small bowl, then whisk to combine.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork, pineapple and onions to the dry pan. Cook, breaking up pork into smaller pieces, until no pink remains, 5-6 min.**

Add Enchilada Spice Blend and garlic to the pan with pork. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.Remove the pan from heat. Add chipotle sauce, then toss to combine.

Meanwhile, whisk together 1/2 tbsp vinegar, 1/4 tsp sugar and 1/2 tbsp oil (dbl all for 4 ppl) in a large bowl. Season with salt and pepper. Add spinach, then toss to combine.Set aside.

Divide salad between plates. Top with pork mixture. Dollop guacamole over top.Sprinkle with feta, cilantro and and half the crispy shallots.