In a mixing bowl, combine soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes (if desired). Add the chicken cubes, ensuring they’re fully coated. Cover and refrigerate for 30 minutes to 4 hours for the best flavor.

In another bowl, mix together diced pineapple, red bell pepper, red onion, cilantro, and jalapeño (if using). Squeeze in lime juice, sprinkle with salt, and toss everything gently. Refrigerate until you’re ready to assemble.

Heat olive oil in a skillet over medium-high heat. Remove the chicken from the marinade and add it to the skillet. Cook for about 5-7 minutes, or until the chicken is browned and cooked through, reaching an internal temperature of 165°F (74°C).

Warm your tortillas either in a skillet, microwave, or directly over a gas flame for a few seconds. Keep them wrapped in a clean towel to stay warm.

Start by placing a generous amount of slaw mix in each tortilla. Top with the cooked chicken and a hearty scoop of pineapple salsa. Add any optional toppings you desire—Avocado slices, a drizzle of sriracha mayo, or a fresh lime wedge. Serve immediately and enjoy!