In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, fresh ginger, minced garlic, and red pepper flakes until well combined. Add the boneless, skinless chicken breasts to the marinade, ensuring they are evenly coated. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours for maximum flavor infusion.

While the chicken marinates, chop the fresh pineapple, red bell pepper, red onion, and jalapeño if using. In a separate bowl, combine these ingredients with chopped cilantro, lime juice, and a pinch of salt. Mix well and set aside in the refrigerator to allow the flavors to meld while you cook the chicken.

Heat a skillet over medium-high heat and add a drizzle of olive oil. Once hot, remove the chicken from the marinade and place it in the skillet. Sear the chicken for about 5-7 minutes on each side or until cooked through and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest for a few minutes.

While the chicken rests, warm your corn or flour tortillas. You can do this in the skillet over low heat for about 30 seconds per side or by wrapping them in a damp paper towel and microwaving for about 15-20 seconds. Ensure they are soft and pliable for easy folding.

To create the Pineapple Chicken Tacos, place a generous amount of shredded cabbage or slaw mix in the center of each warm tortilla. Slice the cooked chicken and arrange it on top, followed by a hearty scoop of the pineapple salsa. Feel free to add optional toppings like avocado slices, sriracha mayo, or extra lime wedges for a touch of zing before serving.