In a small bowl, combine chili powder, ground cumin, paprika, garlic powder, oregano, cinnamon, salt, and pepper. Whisk together until well blended.

Drizzle olive oil over the chicken breasts and rub the spice mixture onto the chicken, covering it thoroughly. Let marinate for at least 30 minutes.

Preheat your grill to medium-high heat (about 400°F).

Place the marinated chicken on the hot grill and cook for 6-7 minutes per side. Ensure internal temperature reaches 165°F.

In a separate pan, cook diced pineapple over medium heat for 2-3 minutes until golden brown.

Remove grilled chicken and let rest for 5 minutes.

Warm tortillas on the grill for about 1 minute on each side.

Assemble your tacos by slicing the chicken and placing it onto the warmed tortillas. Top with caramelized pineapple, diced red onion, and cilantro.

Serve immediately with lime wedges on the side.