For the chicken and vegetables: In a liquid measuring cup, whisk together the pineapple juice, lime zest, lime juice, olive oil, onion, garlic, chili powder, cumin, oregano, smoked paprika, and 1/2 teaspoon of the salt.

Place the chicken in a large zip-top plastic bag and add the marinade. Massage the marinade into the chicken, making sure to evenly coat all the pieces. Refrigerate for at least 1 hour or as long as overnight.

Adjust an oven rack in the center and another 4 to 6 inches from the broiler and preheat the oven to 400 degrees F. Spray a large rimmed sheet pan with oil and set aside (you can also line it with foil, then spray).

Remove the chicken from the marinade, shaking off any excess, and place it on the prepared pan. Pour the marinade into a large bowl, add the bell peppers and onion, and toss well. Spread the vegetables evenly on the pan around the chicken and sprinkle with the remaining 1/2 teaspoon salt and pepper to taste. Toss to coat and spread out evenly in the pan.

Bake on the center rack until the chicken is almost cooked through, about 15 minutes.

Switch the oven to high broil. Give the vegetables and chicken a good toss, move to the top rack, and broil until the vegetables and chicken are slightly charred and the chicken is cooked through, 4 to 5 minutes. Remove the pan from the oven and transfer the chicken to a cutting board. Place the tortillas directly on the top oven rack and broil until warm and slightly charred, about 1 minute. Slice the chicken into small pieces and mix with the vegetables.

To assemble, evenly distribute the chicken and vegetables among the tortillas. Top cheese and desired toppings. Serve warm.