Pat the chicken dry and rub with BBQ seasoning. If you have a favorite store-bought rub, use about 2 tablespoons and let it sit for a few minutes to wake up the spices.

Heat olive oil in a skillet over medium-high heat. Add the chicken and sear until the outside looks caramelized, about 2-3 minutes per side. Lower the heat and cook through until the internal temperature reaches 165°F (75°C), about 5-7 more minutes depending on thickness.

Rest the chicken for a couple of minutes, then slice or shred it. If you like a bit more char, give the sliced chicken a quick toss in the pan for a minute or two more.

Meanwhile, make the pineapple salsa. In a bowl, combine pineapple chunks, red onion, cilantro, lime juice, salt, and pepper. Stir gently to keep the pineapple intact and let the flavors mingle.

Warm the tortillas in a dry skillet for 20-30 seconds per side, or wrap in a clean dish towel and steam in the microwave for about 20 seconds. They should be pliable and soft.

Assemble the tacos: a generous spoonful of chicken on each tortilla, a scoop of pineapple salsa on top, and a dollop of sour cream or Greek yogurt if you like. A squeeze of fresh lime over the top brightens everything.

Serve immediately. These tacos pair nicely with a light salad or some grilled corn on the cob for a fuller meal.