In a small bowl, whisk together chicken rub ingredients together and rub evenly all over chicken breasts. Allow chicken to sit for at least 30 minutes or up to 8 hours in refrigerator.
Grill chicken over medium heat at 375-400 degrees. Cook for 5-7 minutes per side, or until chicken is thoroughly cooked through.
Remove chicken from grill and let rest about 5 minutes before slicing.
For salsa:
Place vegetables in bowl, and drizzle with olive oil. Using a metal basket or wood skewers, grill vegetables on medium heat, for about 12 minutes until tender and lightly charred. Once cooled, dab off excess oil and chop pineapple, peppers, and onion. jalapeno, and dice. Toss together adding cilantro, lime juice, cumin, salt, and pepper to taste. Can be served immediately or chilled.
Assemble the tacos:
Using the grilled chicken and pineapple salsa, distribute into flour tortillas. Add cheese and favorite toppings
Recipe by The Gingham Apron at https://www.theginghamapron.com/southwest-chicken-pineapple-salsa/