Pork & Pineapple Grain Bowl

2 pineapples, cut into sixths
1 1/2 lb of pork tenderloin or pork chops
2 tsp chipotle chili powder
2 tsp cumin
1 cup farro
1/4 cup lime juice
3-4 Tbsp olive oil
4 cups baby spinach
2 cups shredded red cabbage
1 avocado, diced
1 bunch cilantro, chopped
1 cup chopped tomato
1/2 cup chopped red onion

Season the chops with  1 1/2 tsp cumin and chili powder. Grill the pineapples and pork chops until chops reach 145 degrees. Let rest for 10 minutes, then chop the meat and pineapple into bite-sized pieces. 

Meanwhile, cook the farro until tender, and set aside to cool. Make the vinaigrette from the lime juice, 1/2 tsp cumin, and 3-4 tsp oil. Assemble bowls and top with vinaigrette.