Mix pineapple, onion, red pepper, salt, and lime juice together in a medium bowl. Set aside.
In a medium bowl, whisk together mayo, vinegar and sugar. Stir in the coleslaw mix until it's fully coated. It might be a little on the saucy side after it sits for a bit. Feel free to add more coleslaw mix right before serving.
Place a medium skillet over medium-high heat. Add a little oil to coat the bottom of the pan. Cook the chicken for 5 minutes on one side (refrain from moving the chicken once it's in the pan. The undisrupted contact with the pan will help the chicken cook faster, and caramelize). After 5 minutes, flip, and cook for another 3 minutes, or until chicken is cooked through (internal temperature should be 165°F).
Fill each tortilla with some coleslaw, a few strips of chicken, and pineapple salsa. Serve immediately. Garnish with lime wedges and cilantro, if desired.
Recipe adapted from Creme De La Crumb