In a mixing bowl, combine diced chipotle peppers in adobo sauce, freshly squeezed lime juice, and a pinch of salt. Add the chicken breasts, ensuring they’re thoroughly coated. Cover and marinate in the refrigerator for at least 30 minutes.

Heat a drizzle of oil in a skillet over medium-high heat until shimmering. Remove the chicken from the marinade and place it in the hot skillet. Cook for 6-7 minutes per side or until golden brown and reach an internal temperature of 165°F (75°C). Remove and set aside to rest.

In the same skillet, add diced fresh pineapple and sauté for 3-4 minutes over medium heat until caramelized and tender.

Warm the tortillas in a dry skillet over medium heat for about 15-20 seconds per side to make them pliable.

Slice the rested chicken into strips. On each warmed tortilla, add the sliced chicken, followed by caramelized pineapple, thinly sliced red onion, and cilantro.

Drizzle each taco with lime juice to brighten the flavors and serve warm with lime wedges on the side.