Add chicken breast, margarita mix and salt and pepper to a plastic bag and marinate at least 2 hours.
Once the chicken is done marinating, heat olive oil in a pan to medium, then add chicken to pan.
Cook on each side until chicken is cooked all the way through (about 7 minutes on each side), cut chicken into small chunks, then add back to the pan for a minute. Set aside.
Heat another pan to medium high heat and add about 1 tsp. coconut oil per tortilla. Place tortillas in pan (do not layer one on top of the other).
Cook on each side until the tortilla is crispy.
Season quinoa with a little lime juice and salt and pepper.
Layer tortilla with quinoa, chicken, the pineapple and avocados and serve!