In a bowl, toss the chicken strips with Caribbean jerk seasoning until evenly coated.
Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes.
Remove the chicken from the skillet and set aside. In the same skillet, add the sliced bell peppers and red onion. Cook until softened, about 3-4 minutes.
Return the cooked chicken to the skillet, along with the pineapple chunks. Stir to combine and heat through, about 2 minutes.
Warm the corn tortillas in a dry skillet or microwave until soft and pliable.
To assemble the tacos, place a spoonful of the chicken and vegetable mixture onto each tortilla. Garnish with chopped cilantro and serve with lime wedges on the side.
