Tamarind Glazed Duck Tacos with Grilled Pineapple Relish and Pickled Onions

Name: Tamarind Glazed Duck Tacos with Grilled Pineapple Relish and Pickled Onions
Ingredients: 1/2 cup honey; 1/2 cup tamarind concentrate; 1/4 cup fresh lime juice; 8 cloves roasted garlic; 6 stemmed dried guajillo chiles, soaked in boiling water for 30 minutes; Kosher salt and freshly ground black pepper; 4 Magret duck breast halves, about 8 ounces each, trimmed of excess fat; 8 corn tortillas, warmed, for serving; Pineapple Relish, recipe follows; Pickled Red Onions, recipe follows; Fresh cilantro leaves, for serving; 1 golden pineapple, peeled, cut into 1-inch-thick slices; Canola oil; 4 large green onions (green and pale green parts), thinly sliced; 2 small serrano chiles, minced, with or without seeds; Juice of 1 lime; 2 to 3 tablespoons canola oil; 1/4 cup chopped fresh cilantro; 1 large red onion, peeled, halved and cut into 1/8-inch-thick slices; 1/2 teaspoon dried Mexican oregano; 1 cup fresh lime juice; 1/2 cup distilled white vinegar; 1 tablespoon sugar; 2 teaspoons kosher salt