6–8 flour tortillas, charred on your gas burner or in a dry skillet
Heat the oil in a skillet over medium heat, add the onion and season with salt. Cook, stirring occasionally, until just beginning to soften. Add the chipotle in adobo, 1/2 C of pineapple, and garlic and cook, stirring occasionally, for a few minutes.
Add the chicken, season with more salt, and cook, breaking it up with a spoon and stirring, until no longer pink. Stir in the chili powder and drizzle of honey, taste and season with more salt if needed.
Spoon the chicken mixture into charred tortillas, top with Broccoli Stem Slaw and more pineapple, and serve!