Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa
These Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa are a vibrant fusion of sweet, savory, and smoky flavors. Juicy teriyaki-marinated chicken is paired with fresh grilled pineapple pear salsa and tucked into warm tortillas for a colorful, crowd-pleasing twist on taco night.
Ingredients
- 1 to 1.5 lbs boneless skinless chicken thighs or breasts
- 1/2 to 3/4 cup teriyaki sauce store-bought or homemade
- 1 tbsp olive oil
- 8 corn or flour tortillas
- 4–5 fresh pineapple rings
- 1 ripe pear diced
- 1/4 cup red onion finely chopped
- 1 jalapeño minced (optional)
- 2 tbsp fresh cilantro chopped
- 1–2 tbsp lime juice
- Salt and pepper to taste
- Lime wedges for serving
Instructions
- Marinate chicken in teriyaki sauce for at least 30 minutes, or up to 8 hours.
- Preheat grill or grill pan.
- Grill pineapple rings until charred on both sides; let cool and chop.
- Combine chopped pineapple, pear, red onion, jalapeño, cilantro, lime juice, salt, and pepper in a bowl for the salsa. Let rest to meld flavors.
- Grill chicken until cooked through and slightly caramelized. Let rest, then slice.
- Warm tortillas until soft and pliable.
- Assemble tacos by layering chicken and topping with salsa.
- Serve immediately with lime wedges.
Notes
- Swap chicken with grilled shrimp or tofu for alternate versions.
- Substitute mango or peach in the salsa for a seasonal twist.
- Add avocado slices or sriracha mayo for extra creaminess and spice.
- Use crispy taco shells for added texture.
- Store chicken and salsa separately; reheat chicken gently and assemble fresh.