For Chicken and Veggies:

• 1/4 cup pineapple juice
• Grated zest and juice of 1 lime
• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1 pound boneless skinless chicken breasts, cut lengthwise into 1 1/2-inch-thick strips
• Cooking spray (we used avocado oil)
• 1 green bell pepper, cut into 1/4-inch slices
• 1 red bell pepper, cut into 1/4-inch-wide slices
• 1 large onion, cut into 1/4-inch-wide slices
• Freshly ground black pepper

For Guacamole:

• 4 ounces avocado (about 1 small avocado)
• Juice of 1/2 lime
• 1/4 teaspoon fine sea salt
• 2 teaspoons chopped fresh cilantro

For Assembly:

• 8 tortillas (we love Siete brand or local corn tortillas)
• 1/2 cup (2 ounces) shredded cheese (we used cheddar)