Toss the diced chicken in a bowl with olive oil, smoked paprika, chili powder, garlic powder, and salt until evenly coated.
Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook undisturbed for 3 minutes to develop a crust.
Stir the meat and continue cooking for another 4 to 5 minutes until fully cooked through. Remove from heat.
Combine the diced pineapple, red onion, cilantro, and lime juice in a small bowl to make the salsa.
Warm the tortillas in a dry skillet or microwave, then assemble by adding the cooked meat and topping generously with the fresh salsa.
