Start by dicing your boneless skinless chicken breasts into bite-sized pieces. In a bowl, toss the chicken with olive oil, smoked paprika, chili powder, garlic powder, and salt until each piece is evenly coated.

Heat a large skillet over medium-high heat until sizzling, then add the marinated chicken in a single layer. Let it cook undisturbed for about 3 minutes until a golden crust forms.

After the initial sear, stir the chicken pieces and continue cooking for another 4-5 minutes until cooked through and no longer pink in the center.

In a small bowl, combine the diced fresh pineapple, finely chopped red onion, chopped cilantro, and freshly squeezed lime juice. Mix well until all ingredients are evenly incorporated.

Warm your corn or flour tortillas in a dry skillet over medium heat for about 30 seconds on each side or microwave for 15-20 seconds until pliable.

To assemble your tacos, lay the warmed tortillas on a plate and fill each with a generous amount of the cooked chicken and top with the fresh salsa.