1 cup diced pineapple (fresh or canned in juice)
1 cup peeled and diced kiwi (about 2 or 3 whole kiwi)
2 tablespoons chopped fresh cilantro leaves
1 jalapeno, seeded and minced
1 tablespoon fresh lime juice
Salt and freshly ground black pepper
1 tablespoon olive oil
1 pound leftover roasted pork tenderloin, sliced crosswise into 1-inch thick slices
1 tablespoon chili powder

Directions
In a medium bowl, combine the pineapple, kiwi, cilantro, jalapeno, and lime juice and toss to combine. Season, to taste, with salt and pepper and set aside.