Season the chicken tenderloins with chili powder, garlic powder and powdered ginger
Saute the chicken tenderloins and red pepper in the oil for 5 minutes, turning to cook on both sides
While the chicken is cooking, drain the pineapple reserving the juice.
Mix the pineapple juice, soy sauce, cornstarch and red pepper flakes
Pour this sauce over the chicken and simmer, covered for 5-10 minutes until the chicken is cooked though and the sauce has thickened
While the sauce is cooking make the Vidalia onion/pineapple relish
Chop the Vidalia onion and jalapeno pepper and combine them with the drained pineapple.
Serve the relish on top of the chicken in the tortillas.