For the chicken, cook the chicken any way you wish. You can buy a rotisserie chicken, use freeze dried chicken that has been hydrated or cook in a slow cooker until fork tender. Once your chicken is hydrated or cooked, cut into bite sized pieces or shred. Place the chicken in a bowl. To the chicken add the bbq sauce, Sriracha for a little kick, Montreal Steak Seasoning and garlic powder. Mix to combine.
For the salsa, peel, core and dice the fresh pineapple. If you don't have a lot of time you can use a can of pineapple tidbits that has been drained. Place the diced pineapple in a bowl. Remove the stem and seeds of the red bell pepper and dice the flesh into small pieces. Place in the bowl with the pineapple. Chop the cilantro and add to the bowl. Peel and dice the onion and cut into small pieces and add to the bowl. Juice the limes over the salsa and season with a little salt. If you would like avocados on your taco, remove the peel and seed and slice the avocado to serve on the tacos.
For the tacos, heat a flat griddle or pan to medium heat. Place a few corn tortillas to the pan and sprinkle with some of the cheese. Add a helping of the shredded meat. Let the tacos cook until the cheese is melted and the meat is warmed through.
Remove the tacos from the griddle and serve with the fresh salsa and sliced avocados. Serve hot.
Serves about 12 tacos with some extra salsa to enjoy with tortilla chips or a later meal.