In a bowl, whisk together the teriyaki sauce, minced garlic, honey, sesame oil, salt, and pepper. Add the chicken strips to the marinade, making sure they are evenly coated. Cover and refrigerate for at least 30 minutes to marinate.

Preheat your grill or grill pan over medium-high heat. Thread the diced pineapple onto skewers and brush with a little oil to prevent sticking. Grill the pineapple skewers for 2-3 minutes on each side, until they have grill marks and are slightly caramelized. Remove from the grill and set aside.

In the same grill or grill pan, grill the marinated chicken strips for 3-4 minutes on each side, or until cooked through and slightly charred. Remove from the grill and let rest for a few minutes before slicing into bite-sized pieces.

While the chicken is cooking, prepare the Grilled Pineapple Pear Salsa. In a bowl, combine the diced pineapple, diced pear, chopped red onion, diced jalapeño, lime juice, chopped cilantro, salt, and pepper. Stir well to combine.

Warm the tortillas on the grill or in a skillet for about 30 seconds on each side, until they are heated through and slightly charred.

To assemble the tacos, fill each tortilla with slices of grilled teriyaki chicken and top with a spoonful of the Grilled Pineapple Pear Salsa. Add any optional toppings of your choice, such as shredded cabbage, sliced avocado, and chopped cilantro.

Serve the Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa immediately, with lime wedges on the side for squeezing.