If using frozen pineapple, thaw and chop it into small chunks. Combine the diced pineapple, chopped cilantro, minced ginger, and diced jalapeño in a bowl. Add fresh lime juice and a pinch of salt, then refrigerate to let the flavors meld.

Cut the salmon filets into bite-sized chunks. Toss the salmon with chipotle adobo or powder, honey, avocado oil, and a sprinkle of salt until well-coated.

Preheat your skillet over medium-high heat and add a dash of avocado oil. Once hot, carefully add the salmon. Sear for about 4 minutes on each side, or until the salmon is golden brown and cooked through.

Warm the corn tortillas until pliable. Place the seared salmon chunks in the center, top generously with pineapple salsa and finely shredded cabbage. Drizzle with cilantro lime sauce or finish with chopped cilantro for added flavor.