In a glass bowl, whisk ginger ale, brown sugar, soy sauce, salt, chili powder, onion powder, and garlic powder. Place pork tenderloins in a gallon size sealable plastic bag and pour ginger ale mixture into the bag. Seal and refrigerate 3 hours or up to 12 hours.
Preheat a grill to medium high. Remove pork from bags and discard marinade. Pat pork dry with a paper towel. Brush tenderloins with canola oil. Grill about 10 to 15 minutes total, turning occasionally. Remove from grill and cover with aluminum foil. Let rest for 10 minutes.
In the meantime, make the salsa by combining all ingredients and seasoning with salt and pepper. Serve pork sliced with pineapple salsa.