In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes until fully combined. Cut the boneless, skinless chicken breasts into bite-sized cubes and coat them in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the flavors to infuse into the chicken.

While the chicken marinates, chop the fresh pineapple, red bell pepper, and red onion into small pieces. In a separate bowl, combine these ingredients with chopped cilantro and optional jalapeño for a spicy kick. Squeeze fresh lime juice over the mixture and season with salt, then toss everything together. Refrigerate the salsa until you’re ready to assemble the tacos.

Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Once the oil shimmers, remove the marinated chicken from the refrigerator, discarding any leftover marinade. Cook the chicken in the skillet for about 5-7 minutes, stirring occasionally, until the pieces are browned and reach an internal temperature of 165°F.

While the chicken is cooking, warm the tortillas in a skillet over low heat for about 30 seconds on each side, or wrap them in a damp towel and microwave for 20-30 seconds. Keep them warm by covering them with a cloth.

To assemble your delicious Pineapple Chicken Tacos, start by laying down a bed of shredded cabbage or slaw mix on each warm tortilla. Next, add a generous scoop of the cooked chicken followed by a spoonful of the fresh salsa you prepared earlier. Feel free to layer on any optional toppings to elevate the flavor.

Once assembled, serve your vibrant Pineapple Chicken Tacos immediately. Offer lime wedges on the side for an extra burst of freshness.