Cook rice according to the package directions. Set aside.
Cut chicken into strips and season to taste with salt (use additional seasonings here as well if desired.)
Heat a large, nonstick skillet over medium.
Add chicken to hot skillet and cook until no longer pink. Shred if desired or leave as strips.
Drain corn, drain and rinse beans, and shred cheese. Add corn and beans to the skillet, along with the salsa; stir to combine and continue to cook until warmed through.
Chop tomatoes and pineapple.
Add some chicken mixture to each tortilla, along with rice, cheese, tomatoes, guacamole, and pineapple as desired.