In a large mixing bowl, combine diced boneless skinless chicken breasts with a drizzle of olive oil, followed by smoked paprika, chili powder, garlic powder, and salt. Toss everything together until well-coated and let rest for 5 minutes.

Heat a large skillet over medium-high heat for about 2 minutes until hot. Add the seasoned chicken in a single layer and cook undisturbed for about 3 minutes to develop a golden crust.

Carefully stir the chicken and cook for an additional 4 to 5 minutes until fully cooked through and no longer pink.

In a separate bowl, mix diced fresh pineapple, chopped red onion, fresh cilantro, and lime juice. Let sit for about 5 minutes.

Warm corn or flour tortillas in a dry skillet over medium heat for about 1 minute on each side until pliable.

On each warmed tortilla, add a scoop of the cooked chicken and top with the pineapple salsa.