In a mixing bowl, whisk together the teriyaki sauce, minced garlic, honey, neutral oil, salt, and black pepper. Add the chicken strips and toss to coat evenly. Cover and let marinate in the fridge for at least 30 minutes.

Preheat your grill or grill pan to medium-high heat. Grill the diced pineapple in a single layer for 2 to 3 minutes on each side, until you see lovely caramelized marks. Remove from heat and set aside.

Place the marinated chicken strips on the grill and cook for 3 to 4 minutes per side, ensuring they’re fully cooked and lightly charred. Allow the chicken to rest before slicing it into bite-sized pieces.

In a separate bowl, mix together the grilled pineapple, diced pear, chopped onion, jalapeño, lime juice, and cilantro. Add salt and pepper to taste, and stir to combine.

Heat the tortillas on the grill or in a dry skillet over medium heat for about 30 seconds on each side until they’re pliable and slightly toasted.

Lay the warm tortillas flat. Fill them with grilled chicken and top with the pineapple-pear salsa. If desired, add shredded cabbage, sliced avocado, and a squeeze of lime.

Arrange your assembled tacos on a platter, and serve them with extra lime wedges for a bright finish.