Preheat grill to medium-high heat. Once hot, lightly grease grill grates and grill pineapple and jalapeno for 4-5 minutes per side until they have nice grill marks. Remove from grill and let cool briefly.
Add softened cream cheese to a medium bowl with garlic powder, cream, and Tajin seasoning. Beat well with a hand mixer until the mixture is very smooth and spreadable. Add more cream by the tablespoon if needed.
Chop up grilled jalapeno and pineapple and stir half of the add-ins into the cream cheese. Spread out the dip in a large bowl or wide serving dish. Top with extra pineapple and jalapeno and a sprinkle of Tajin.
Serve immediately with crackers or cover with plastic wrap and store in the fridge for up to 3 days. Best if you let it warm up a bit before serving.