In a medium bowl, whisk together the olive oil, chili powder, garlic powder, and cumin. Add the chicken breasts and toss until fully coated. Let it marinate for at least 15 minutes at room temperature.

In a separate bowl, combine the diced pineapple, red onion, red bell pepper, and chopped cilantro. Squeeze the juice of one lime over the mixture and toss to combine. Set aside.

Preheat your grill to medium-high heat. Grill the marinated breasts for 6 to 7 minutes per side, or until the internal temperature reaches 165°F. Remove from the grill and let rest for 5 minutes before dicing into bite-sized pieces.

Briefly warm the corn tortillas on the grill or in a dry skillet for about 30 seconds per side until pliable.

Divide the diced meat evenly among the warm corn tortillas. Top generously with the fresh fruit salsa and serve immediately with the remaining lime wedges on the side.