In a large zip-top bag combine pineapple juice, 2 tablespoons lime juice, garlic, chili powder, 1 teaspoon salt, and pepper. Place steak in bag and turn to coat with marinade. Place bag in a bowl and refrigerate 30 minutes to 2 hours.
Prepare a hot grill fire, preheat a gas grill on high for 10 minutes, or heat a grill pan over medium-high heat (if using a grill pan heat vegetable oil in pan). Remove steak from marinade. Place on grill or in grill pan and cook, turning once, until cooked to desired degree of doneness, 4-6 minutes per side. Let rest 5 minutes, then thinly slice against the grain.
In a medium bowl combine pineapple, jalapenos, and cilantro along with remaining 2 tablespoons lime juice and ½ teaspoon salt.
Place wraps on plates and divide steak between them. Top with pineapple salsa.