Taco night just got a tropical twist! These Teriyaki Chicken Tacos are sweet, savory, and loaded with juicy grilled pineapple-pear salsa. Every bite is a flavor bomb — sticky teriyaki chicken, zesty salsa, and fresh toppings wrapped in warm tortillas. Fast, fresh, and ridiculously tasty. Let’s fire it up!”
Ingredients:
For the Teriyaki Chicken:
- 1 lb chicken breasts, cut into strips
- ½ cup teriyaki sauce
- 2 cloves garlic, minced
- 1 tbsp honey
- 1 tbsp oil
- Salt & pepper, to taste
For the Pineapple Pear Salsa:
- 1 cup fresh pineapple, diced (grill it for extra flavor!)
- 1 ripe pear, diced
- ¼ cup red onion, chopped
- 1 jalapeño, diced (remove seeds for less heat)
- Juice of 1 lime
- 2 tbsp fresh cilantro, chopped
- Salt & pepper, to taste
For Serving:
- 8 small tortillas (flour or corn)
- Optional toppings: shredded cabbage, sliced avocado, lime wedges
Instructions:
- Marinate the chicken: In a bowl, combine teriyaki sauce, garlic, honey, oil, salt, and pepper. Add chicken strips and let sit for 10–15 minutes.
- Make the salsa: In a separate bowl, mix pineapple, pear, red onion, jalapeño, lime juice, cilantro, salt, and pepper. (Grill pineapple first for extra smoky sweetness if you’d like!) Set aside.
- Cook the chicken: Heat a skillet or grill pan over medium-high. Cook chicken for 5–7 minutes, turning until nicely caramelized and cooked through.
- Warm tortillas in a dry pan or microwave until soft and pliable.
- Assemble tacos: Fill each tortilla with teriyaki chicken, top with pineapple-pear salsa, and add optional toppings like shredded cabbage, avocado, and lime wedges.
