Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa 🌮🍍


For the Teriyaki Chicken:

  • 1 lb boneless, skinless chicken breasts, sliced into thin strips
  • ¼ cup soy sauce (or tamari for gluten-free)
  • 2 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch (mixed with 1 tbsp water)
  • Optional: Red pepper flakes for heat

For the Grilled Pineapple Pear Salsa:

  • 1 small ripe pineapple, peeled and diced
  • 2 firm pears, diced
  • 1 red bell pepper, chopped
  • ½ red onion, finely chopped
  • Juice of 1 lime
  • 1 tbsp chopped fresh cilantro
  • Salt and pepper, to taste

For Serving:

  • 8–10 small corn or flour tortillas
  • Shredded lettuce or cabbage (optional)
  • Crumbled cotija cheese or feta (optional)
  • Lime wedges for squeezing

Instructions

Step 1: Prepare the Teriyaki Sauce

  1. In a small bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, honey, rice vinegar, and cornstarch mixture until smooth.
  2. Set aside while preparing the chicken.

Step 2: Marinate the Chicken

  1. Place the chicken strips in a large ziplock bag or shallow dish.
  2. Pour half of the teriyaki sauce over the chicken, ensuring all pieces are coated. Let marinate for 15–30 minutes at room temperature or longer in the refrigerator.

Step 3: Cook the Chicken

  1. Heat a tablespoon of oil in a skillet over medium-high heat. Add the marinated chicken strips and cook until golden brown and fully cooked through (about 5–7 minutes).
  2. During the last minute of cooking, pour the remaining teriyaki sauce over the chicken, letting it thicken and glaze the chicken as it cooks.

Step 4: Grill the Fruits for the Salsa

  1. Preheat a grill pan or outdoor grill to medium heat.
  2. Cut the pineapple and pears into thick slices. Lightly brush them with oil and grill for 2–3 minutes per side, or until slightly charred and softened.
  3. Allow the fruits to cool before dicing them into smaller pieces for the salsa.

Step 5: Assemble the Salsa

  1. In a mixing bowl, combine the grilled pineapple, grilled pears, red bell pepper, red onion, lime juice, and cilantro.
  2. Season with salt and pepper to taste. Stir gently to combine.

Step 6: Build the Tacos

  1. Warm the tortillas in a dry skillet or microwave for added flexibility.
  2. Fill each tortilla with a few pieces of teriyaki chicken, a generous spoonful of grilled pineapple pear salsa, and optional toppings like shredded lettuce or crumbled cheese.
  3. Serve immediately with lime wedges on the side.

Tips for Success

  • Don’t Overcook the Chicken : Keep chicken moist and tender by avoiding overcooking—it should remain juicy even after glazing.
  • Grill Marks Matter : For extra presentation points, aim for distinct grill marks on the pineapple and pears.
  • Adjust Spice Levels : Add red pepper flakes to the teriyaki sauce if you enjoy a bit of heat.
  • Make It Vegan : Replace chicken with tofu or tempeh, and omit cheese for a plant-based option.

Variations to Try

  • Spicy Kick : Incorporate diced jalapeños into the salsa for an extra burst of heat.
  • Citrus Twist : Zest an orange or lemon over the salsa for enhanced brightness.
  • Protein Swap : Use shrimp or pork instead of chicken for a different flavor profile.
  • Cheesy Upgrade : Top tacos with melted Monterey Jack or Pepper Jack cheese for creaminess.

Conclusion

These Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa bring together the best of Asian-inspired marinades and tropical fruit flavors in one delicious package. Whether enjoyed indoors or al fresco, they promise excitement with every bite. So grab your ingredients, fire up the grill, and prepare to savor a meal that’s both comforting and innovative!

Happy cooking—and happy eating! 🍴✨