For the marinade, in a large bowl, whisk together the onion, garlic, ginger, soy sauce, vinegar, sesame oil, lime juice, pineapple juice, honey and salt. Whisk until marinade is well incorporated. Place steaks in a glass casserole dish. Pour marinade over steaks and refrigerate for several hours or overnight. Be sure to turn pieces over halfway through, if all pieces aren’t completely immersed in marinade. When ready to serve, make salsa by combining the crushed pineapple, tomato, red onion, jalapeno, cilantro, lime juice, honey, salt and pepper. Gently stir to combine. Grease and heat outdoor grill (or indoor grill pan) to medium-high. Remove steaks from marinade, discarding remaining marinade. Grill steaks searing on both sides, cooking to desired temperature. Let cooked steaks rest for 5 minutes, then slice as desired. Serve with tortillas and spoon salsa over top.