Drain and reserve pineapple juice. In a small bowl, mash avocado. Add pineapple bits, salsa verde, cilantro and 1 tablespoon of minced red onion. Set aside.
In a medium to large saute pan, add 1 tablespoon of the canola oil. Add sliced onion and red peppers. Sprinkle with a pinch of salt. Saute until onion is soft and slightly caramelized. This will take about 10 minutes or longer. Add more oil if needed. Remove from heat and place into a bowl.
Toss chicken thighs with taco seasoning.
Add remaining oil to pan and, over medium heat, add chicken thighs. Cook until done, about 3 minutes. Stir in reserved pineapple juice. Cook for about 30 seconds to 1 minute, or until juice is mostly evaporated. Remove from heat.
To prepare: Arrange tortillas on plates (1 or 2 per plate, depending on size). Top with each with equal amounts of radish slices, chicken, onion and pepper mixture, then pineapple salsa. Serve.
divide equally among the tortilla shells.