Heat the skillet over medium heat and add the chicken pieces. Cook for about 5-7 minutes until browned and cooked through.

Add the cumin, chili powder, garlic powder, salt, and black pepper to the chicken, stirring to combine.

Add the sliced red bell pepper and red onion to the skillet. Cook for another 5 minutes until the vegetables are tender.

Stir in the diced pineapple and cook for an additional 3-4 minutes until heated through.

Warm the corn tortillas in a separate pan or microwave.

Spoon the chicken and pineapple mixture onto each tortilla and top with fresh cilantro and lime wedges.