Preheat a cast iron griddle or large skillet over medium-high heat. While the surface heats, pat the pork belly dry and season generously on all sides with BBQ rub, pressing the seasoning into the meat to help it adhere.

Place the pork belly cubes directly onto the hot griddle in a single layer. Cook for 20–25 minutes, turning occasionally, until the fat renders and the exterior becomes deeply golden and crispy while the inside turns tender; no additional oil is needed unless the pan runs dry.

While the pork cooks, prepare the pineapple slaw by combining the diced pineapple, mango, and coleslaw mix in a large bowl. Add the ginger, rice vinegar, balsamic vinegar, sesame oil, soy sauce, everything bagel seasoning, lime juice, and honey, then toss thoroughly until evenly coated and refrigerate until ready to serve.

Once the pork belly is fork-tender and caramelized on the edges, transfer it to a bowl and toss immediately with the tiki style BBQ sauce. Stir until each piece is glossy and well coated.

Warm the corn tortillas directly over a flame or in a dry skillet for 20–30 seconds per side until soft and pliable with light char marks. Keep them wrapped in a towel to stay warm.

Assemble the tacos by adding a generous portion of sauced pork belly to each tortilla, then topping with a scoop of pineapple slaw. Serve immediately while the pork is hot and crispy and the slaw is cool and refreshing.