In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes until well combined. Add the chicken breasts, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes.

Chop the pineapple, red bell pepper, and red onion into small pieces. In another bowl, combine the diced pineapple, chopped bell pepper, minced onion, chopped cilantro, jalapeño, lime juice, and salt. Toss together, then refrigerate.

Heat olive oil in a large skillet over medium-high heat. Remove chicken from the marinade and cook for 5-7 minutes on each side until golden brown and cooked through. Let the chicken rest.

Warm the tortillas in a skillet or microwave to enhance flavor. They should be warm and pliable.

Assemble the tacos with shredded cabbage, chicken slices, and pineapple salsa, adding optional toppings as desired.

Serve on a platter garnished with lime wedges. Encourage customization with favorite toppings.