Preheat the oven to 450 degrees. Roast the pineapple first. Cut the pineapple into strips. I used three large strips of pineapple. Place on a sheet pan sprayed with non stick spray. Roast in the oven for about 20 minutes or until the pineapple is nice and juicy and getting brown.
While the pineapple is in the oven, cut the tofu into small strips and then press between paper towels to dry out a bit. Let sit.
Once the pineapple is finished, take out of the oven, and let cool for a minute while you start baking the tofu. Place the tofu on a baking sheet sprayed with non stick spray. Spray the tops of the tofu with more non stick spray. Bake at 450 degrees for 20-30 minutes until nice and brown and firm.
While the tofu is baking, make the Teriyaki sauce. In a small sauce pan, combine all the ingredients for the sauce except the corn starch and cold water. Whisk and heat on medium until the sugar has dissolved. In a separate small bowl, mix together the corn starch and cold water. Whisk until corn starch dissolves. Then pour the corn starch slurry into the sauce pan with the other ingredients. Whisk the sauce to combine the cornstarch. Continue to simmer for 5 minutes or so until the sauce has thickened. Set aside and let cool a bit.
Then make the salsa, by chopping the pineapple, then mixing with all the salsa ingredients in a bowl.
Once the tofu is done baking, toss the tofu in the Teriyaki sauce. Put together the tacos with a warmed tortilla, a few strips of tofu and top with the pineapple salsa. You can add more Teriyaki sauce on top as well. Add sriracha or chives if you like! Enjoy!