Preparation time: 30 minutes
Cooking time: 15 minutes
Chicken breasts, canned or fresh pineapple - diced up, salsa - spicy or mild, olive oil, soft or hard shell tacos. (I prefer soft.) Spanish rice or whatever you have on hand. Salt, pepper, etc. Sour cream, cheese.
Chop up chicken into bite-sized pieces and marinate in salsa for about 20 minutes or as long as you like.
Heat up a splash of olive oil in a medium-large skillet over medium heat. Toss in chicken, brown, stir every 5 minutes or so.
Add diced pineapple, fresh salsa, and rice. Season with salt, pepper, or other spices to taste.
Warm up taco shells in another skillet (if soft) or oven (if hard) and fill with chickeny goodness. Top with cheese and sour cream if desired.