Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Drain pineapple, reserving juice. Finely chop cilantro.

Toss potatoes on a baking sheet with a large drizzle of oil, Fry Seasoning, salt, and pepper.

Roast on top rack until browned and tender, 20-25 minutes.

While potatoes roast, heat a large dry, preferably nonstick, pan over medium-high heat. Add pineapple and a pinch of sugar; cook, stirring occasionally, until slightly browned on all sides, 4-5 minutes. TIP: Lower heat if pineapple begins to brown too quickly.

Turn off heat; transfer to a cutting board. When pineapple is cool enough to handle, roughly chop. Wipe out pan.

In a large bowl, combine coleslaw mix, cilantro, mayonnaise, reserved pineapple juice, a big pinch of salt, and pepper.

Set aside until ready to serve.

In a second large bowl, combine chopped pineapple, pork*, Jerk Seasoning, salt, and pepper.

Form mixture into two patties (four patties for 4 servings), each slightly wider than a burger bun.

Heat a drizzle of oil in pan used for pineapple over medium-high heat. Add patties; cook until cooked through, 4-6 minutes per side.

While patties cook, halve and toast buns.

Fill buns with patties and as much slaw (draining first) as you like.

Divide burgers and potato wedges between plates. Serve with any remaining slaw on the side and ketchup for dipping.