Pineapple Chicken Tacos

I have developed a bizarre obsession with pineapple lately. I have NO idea where this came from, but its been a few weeks and shows no signs of fading, so I've decided to embrace it. Today's results? Pineapple chicken tacos!

The chicken:
I used my tried and true marinating technique of throwing frozen chicken breasts into a ziplock baggie, putting the marinade in there, and letting it sit there while the chicken defrosts (in the fridge, to avoid food poisoning). I threw mine on the grill, because it I live in L.A. and you can do things like grill in January. You could also broil it.

The marinade:
1/2-3/4c pineapple juice (this could be from the can of pineapple you'll be using for the salsa in a few minutes, mine was)
2 tbsp soy sauce
1tsp fresh garlic
1 tsp fresh ginger
(my garlic and ginger are from a jar. I think it is a good solution- much better than dried, but much less work than cutting things up)
Sriracha/rooster sauce/chili sauce (or in a pinch, red pepper flakes)- this depends on taste- more for spicier, less for not.

The salsa:
half a diced cucumber
half a can of pineapple, diced (or, I suppose, well drained crushed pineapple)
1 tsp sesame oil
1/2 tsp sriracha/pepper flakes/etc
optional- diced red onion

I served mine on warmed corn tortillas, with the salsa on top, topped with avocado. Sour cream would have been good, too! This was relatively quick, healthy, and delicious!