1. Season the chicken fillets with salt and pepper, then marinate them in the barbecue braai sauce.
2. Brunoise* the pineapple, red bell peppers, red onion, and jalapeño. Chop the coriander.
3. In a bowl, combine the pineapple, red bell pepper, red onion, jalapeño, and coriander. Season with salt and pour lime juice over. Cover and set aside.
4. Braai the chicken and cut it into strips.
5. Place the tortillas on the gas braai and let them slightly brown. Once browned, fold in half.
   TIP: To ensure your warmed tortillas don't become hard and therefore difficult to eat, don't let them stand and cool down. Make sure you are almost ready to assemble and serve your tortillas when you brown them on the braai – in other words, all fillings must be prepped and ready before you put the tortillas on the braai.
6. Assemble the tortillas, adding chicken and pineapple salsa.
   
   

* Brunoise refers to a cutting technique that results in very finely chopped vegetables. It's the finest you can slice without resulting in "mince". Start with julienned vegetable strips and try to create tiny, even cubes.