In a mixing bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, fresh ginger, minced garlic, and optional red pepper flakes. Place the boneless, skinless chicken breasts into the marinade, ensuring they are fully coated. Cover the bowl and allow to marinate in the refrigerator for 30 minutes to 4 hours.

Prepare the fresh pineapple salsa by combining diced pineapple, chopped red bell pepper, finely diced red onion, chopped cilantro, jalapeño, lime juice, and salt in a separate bowl. Mix well, then cover and refrigerate until ready to assemble the tacos.

Heat a large skillet over medium-high heat, add olive oil, and swirl to coat. Remove marinated chicken from the fridge, discard the marinade, and cook for 5-7 minutes on each side until golden brown and fully cooked (internal temperature of 165°F). Remove and let rest before slicing.

Warm the tortillas in the same skillet for about 30 seconds on each side until soft and pliable, or microwave for 20-30 seconds covered with a damp cloth.

Assemble your tacos by placing a layer of shredded cabbage or slaw mix on each tortilla, followed by sliced chicken and a generous spoonful of pineapple salsa. Top with optional toppings and serve immediately.