Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa

Here’s a delicious and tropical recipe for Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa—a fusion of sweet, savory, and smoky flavors wrapped in a warm tortilla!

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🌮 Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa

🍗 Ingredients

For the Chicken:

• 1 lb boneless, skinless chicken thighs or breasts

• 1/2 cup teriyaki sauce (store-bought or homemade)

• 1 tbsp soy sauce

• 1 tsp sesame oil

• 1 clove garlic, minced

• 1 tsp grated fresh ginger

• 1 tbsp honey or brown sugar

For the Grilled Pineapple Pear Salsa:

• 1 cup pineapple rings (fresh or canned), grilled and diced

• 1 ripe pear, diced

• 1/4 red onion, finely chopped

• 1 small jalapeño, seeded and minced

• Juice of 1 lime

• 2 tbsp chopped fresh cilantro

• Salt, to taste

To Assemble:

• Small corn or flour tortillas

• Shredded red cabbage or slaw mix (optional)

• Extra teriyaki drizzle (optional)

• Crumbled queso fresco or shredded mozzarella (optional)

• Toasted sesame seeds (for garnish)

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🔥 Instructions

1. Marinate the Chicken
   In a bowl, mix teriyaki sauce, soy sauce, sesame oil, garlic, ginger, and honey. Add chicken and marinate for at least 30 minutes (or overnight for deeper flavor).

2. Grill the Chicken
   Heat a grill or skillet over medium-high heat. Cook chicken for 5–7 minutes per side or until fully cooked. Let rest, then slice into strips.

3. Make the Salsa
   Grill pineapple rings until charred, about 2–3 minutes per side. Dice and mix with pear, red onion, jalapeño, lime juice, cilantro, and a pinch of salt. Chill until ready to use.

4. Warm the Tortillas
   Heat tortillas on a skillet or directly over a flame for a few seconds on each side.

5. Assemble the Tacos
   Layer sliced teriyaki chicken on tortillas. Top with grilled pineapple pear salsa, slaw, cheese (if using), and a sprinkle of sesame seeds. Add extra teriyaki sauce if desired.