Marinate Chicken: In a bowl, mix soy sauce, honey, rice vinegar, sesame oil, fresh ginger, garlic, and red pepper flakes. Add cubed chicken, ensuring it’s well-coated, then refrigerate for 30 minutes to 4 hours to enhance flavors.

Prepare Pineapple Salsa: Combine diced fresh pineapple, red bell pepper, red onion, chopped cilantro, jalapeño, lime juice, and salt in a bowl. Stir until well mixed and let it chill in the fridge while you cook the chicken.

Cook Chicken: Heat olive oil in a skillet over medium-high heat. Remove marinated chicken from the fridge and cook for 5-7 minutes or until it's browned and reaches an internal temperature of 165°F.

Warm Tortillas: Choose your preferred method to warm corn or flour tortillas, whether it be in a dry skillet, microwave, or over a gas flame, so they’re soft and pliable.

Assemble Tacos: On each warmed tortilla, place a layer of shredded cabbage, add the cooked chicken, and top with a generous scoop of pineapple salsa. Customize with any optional toppings you desire before folding and serving warm.