In a medium bowl, combine the pineapple, onion, tomato, lime juice, cilantro, and honey. Set aside.

Place the pork between 2 sheets of waxed paper and, with the flat side of a small skillet or meat pounder, pound the pork to a 1/8-inch thickness. In a sturdy plastic bag, combine the paprika, ginger, allspice, cinnamon, and salt. Add the pork to the bag, tossing to coat.

In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the pork cutlets and cook until browned and cooked through, about 3 minutes per side. Divide the pork cutlets among 4 plates and serve with the pineapple salsa.

Per Serving: 9g fat, 317 calories, 26g protein, 67mg cholesterol, 481 mg sodium