Place the chicken pieces in a large mixing bowl.

Drizzle 2 tablespoons of olive oil over the chicken.

Add 2 tablespoons of soy sauce.

Add 1 tablespoon of honey.

Sprinkle 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper over the chicken.

Use a spoon or your hands to mix everything together until all chicken pieces are evenly coated.

Let the chicken marinate for at least 10 minutes at room temperature. (Optional: You can refrigerate for up to 1 hour if you have time—this deepens the flavor.)

Pro Tip: Mix gently but thoroughly to avoid tearing the chicken pieces.

Dice 1 cup of fresh pineapple into small, even pieces.

Finely chop ½ small red onion.

Dice 1 small red bell pepper into small cubes.

Remove seeds from the jalapeño and finely chop it.

Place all chopped ingredients into a medium mixing bowl.

Add 2 tablespoons of chopped fresh cilantro.

Squeeze the juice of 1 lime over the mixture.

Add a pinch of salt.

Stir everything together until well combined.

Set aside while you cook the chicken.

Pro Tip: Taste the salsa and adjust lime or salt if you prefer more tang or seasoning.

Place a large skillet or frying pan on the stove over medium heat.

Wait until the skillet is warm before adding chicken.

Add the marinated chicken to the skillet in a single layer.

Let the chicken cook without moving it for 3–4 minutes to get a light sear.

Flip each piece using tongs or a spatula.

Continue cooking for another 3–4 minutes until chicken is fully cooked and no longer pink inside.

Taste a small piece to ensure it is seasoned and cooked through.

Pro Tip: Avoid overcrowding the pan—if your skillet is small, cook the chicken in two batches to prevent steaming instead of searing.

Place a dry skillet over medium-low heat.

Once warm, add 1 tortilla at a time to the skillet.

Heat each side for about 20–30 seconds until soft and slightly golden.

Keep the tortillas warm by stacking them and wrapping in a clean kitchen towel.

Pro Tip: Soft, warm tortillas are easier to fold and won’t crack when filled.

Lay a tortilla flat on a plate.

Add a small handful of shredded cabbage or lettuce.

Place 3–4 pieces of cooked chicken on top.

Spoon a generous amount of pineapple salsa over the chicken.

Sprinkle with crumbled cheese if using.

Repeat with remaining tortillas and ingredients.

Serve with lime wedges and optional hot sauce or creamy sauce on the side.

Pro Tip: Serve immediately for the best flavor and texture—the pineapple salsa is freshest and the chicken is juiciest right off the skillet.