Core tomato and cut into ¼" dice.
Coarsely chop pineapple.
Trim and thinly slice green onions.
Mince cilantro (no need to stem).
Pat chicken breasts dry.
Combine tomato, pineapple, shallot (to taste), green onions, cilantro (reserve a pinch for garnish), 1 tsp. olive oil, and a pinch of pepper in a mixing bowl.
Toast the Tortillas
Poke tortillas with a fork all over, 10 times for each tortilla.
Place tortillas on prepared baking sheet. Drizzle with 1 tsp. olive oil and rub oil into tortillas.
Toast until browned and crispy, 8-10 minutes.
While tortillas toast, cook chicken.
Cook the Chicken
Place a medium non-stick pan over medium heat with 1 tsp. olive oil.
Place chicken in hot pan and cook until chicken is browned and reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side.
Transfer to a mixing bowl and let cool 5 minutes.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook chicken to medium heat and add pineapple juice and teriyaki glaze. Bring to a boil.
While waiting for sauce to boil, shred chicken. Once boiling, add shredded chicken to pan. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, 2-3 minutes.
Assemble the Tostadas
Plate dish as pictured on front of card, topping tortillas with chicken and salsa. Drizzle with any remaining sauce in pan and garnish with remaining cilantro. Bon appétit!