In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, fresh ginger, garlic, and red pepper flakes until smooth. Add chicken cubes, ensuring they are fully coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

Chop fresh pineapple, red bell pepper, and red onion into small pieces. In a separate bowl, combine with chopped cilantro, jalapeño, lime juice, and salt. Mix and refrigerate to allow flavors to meld.

Heat a large skillet over medium-high heat and add olive oil. Once shimmering, add marinated chicken cubes and cook for about 5 to 7 minutes, stirring occasionally, until browned and cooked through.

Warm tortillas in a dry skillet for about 30 seconds on each side, or microwave wrapped in a damp paper towel for 20-30 seconds.

Assemble tacos by layering shredded cabbage on each tortilla, topping with chicken and a scoop of pineapple salsa. Add optional toppings as desired.