Slice chicken breast into strips in place in a bowl. Add coconut milk, salt and ground black pepper. Stir until thoroughly coated. Cover tightly with press-and-seal and marinate in the refrigerator for 1 hour.
Combine chopped tomato, red onion, pineapple, jalapeno and coconut in a small bowl. Cover and refrigerate until ready to use.
Put corn tortillas directly on top of grill plates with heat on high. Char on both sides, ensuring the center of the taco shell firms up a bit. Remove from heat, shape into a taco shape and set aside.
Discard most of the coconut oil, reserving 1/2 to 1 cup.
Heat 1 tablespoon olive oil over high heat until skillet is hot. Turn down to medium-high to medium. Carefully add chicken and reserved coconut milk. Season with a mixture of chili powder, cumin and salt. Cook over medium to medium-high heat until chicken is done throughout.
Assemble tacos by layering cooked chicken, then salsa and top with cilantro.
*I used canned Pineapple Chunks, drained, then diced. **I used 4 tablespoons of diced jalapeno and it was moderately spicy.