Start with the grilled pineapple. Brush each slice lightly with neutral oil. Heat a grill pan or cast iron skillet over high heat until screaming hot. Grill the pineapple slices 2–4 minutes per side undisturbed until deep golden grill marks form. Transfer to a cutting board, chop into small bite-sized pieces, and set aside.

Mix the ground chicken with the Kogi Sweet Garlic Teriyaki sauce, garlic powder, onion powder, black pepper, and salt until evenly combined. Divide into 12 equal portions.

Place one flour tortilla flat on your work surface. Press one portion of the seasoned ground chicken directly onto the center of the tortilla and flatten it out into a thin, even layer that covers most of the tortilla.

Heat a large cast iron skillet or flat-top griddle over medium-high heat and add a drizzle of neutral oil. Place the tacos chicken side down in the pan. Press down firmly with a spatula so the chicken makes full contact with the pan. Cook undisturbed for 3–4 minutes until the chicken is cooked through with caramelized edges on the bottom.

Flip the taco so the tortilla side is now face down. Immediately brush the Kogi Sweet Garlic Teriyaki sauce generously over the entire chicken surface. Let cook for 1 minute, then flip one more time so the glazed chicken side hits the heat directly. Cook for another 60–90 seconds until the glaze caramelizes, bubbles, and chars slightly at the edges. Remove from heat.

To assemble, add the chopped grilled pineapple over the glazed chicken, then finish with sliced green onions, fresh cilantro leaves, sliced jalapeños or serranos, and a squeeze of lime. Serve immediately.