Teriyaki Chicken Tacos with Pineapple Pear Salsa

Why You’ll Love This Recipe

I love how this recipe layers sweet, savory, spicy, and tangy all in one bite. The teriyaki chicken is juicy and full of umami, while the pineapple pear salsa adds a fruity brightness that balances everything beautifully. These tacos are also super customizable, so I can make them as simple or as loaded as I like. Whether it’s taco Tuesday or just a craving for something different, this dish never fails to satisfy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

→ Teriyaki Chicken

• 450 g chicken breast, cut into uniform strips

• 120 ml teriyaki sauce

• 2 garlic cloves, finely minced

• 15 ml honey

• 15 ml neutral oil

• Salt, to taste

• Freshly ground black pepper, to taste

→ Grilled Pineapple Pear Salsa

• 150 g fresh pineapple, diced

• 1 ripe pear, diced

• 40 g red onion, finely chopped

• 1 jalapeño, finely diced

• Juice of 1 lime

• 8 g fresh cilantro, chopped

• Salt and black pepper, to taste

→ To Serve

• 8 small tortillas (corn or wheat, approx. 12 cm)

• Optional: shredded cabbage

• Optional: sliced avocado

• Optional: lime wedges

Directions

1. Marinate the Chicken:
   I whisk together the teriyaki sauce, garlic, honey, oil, salt, and pepper in a bowl. Then I add the chicken strips and toss to coat them well. I cover the bowl and let the chicken marinate in the fridge for at least 30 minutes—longer if I have time.

2. Grill the Pineapple:
   On a hot grill or grill pan, I cook the diced pineapple for 2 to 3 minutes per side until lightly caramelized. The slight char adds so much depth to the salsa. Once grilled, I set the pineapple aside.

3. Grill the Chicken:
   I place the marinated chicken strips on the grill and cook for about 3 to 4 minutes per side, until they’re cooked through and lightly charred. After letting them rest for a few minutes, I slice them into bite-sized pieces.

4. Make the Salsa:
   In a bowl, I combine the grilled pineapple, pear, onion, jalapeño, lime juice, and cilantro. I season it with salt and pepper, then give it a good stir so everything is evenly mixed.

5. Warm the Tortillas:
   I warm the tortillas on the grill or in a dry skillet for about 30 seconds per side, just until they’re soft and pliable.

6. Assemble the Tacos:
   I lay the tortillas flat, fill them with the grilled teriyaki chicken, and top with a spoonful of the pineapple pear salsa. I love adding shredded cabbage for crunch and avocado slices for creaminess. A little squeeze of lime on top brings everything together.

7. Serve and Enjoy:
   I arrange the tacos on a platter with extra lime wedges and dig in while they’re still warm and juicy.

Servings and timing

This recipe makes 8 filled tacos, enough to serve 4 people.

• Prep Time: 25 minutes

• Cook Time: 30 minutes

• Total Time: 55 minutes

Variations

• I sometimes use chicken thighs instead of breasts for extra juiciness.

• For a vegetarian version, I swap the chicken with grilled tofu or tempeh marinated in teriyaki sauce.

• I’ve added pickled red onions or a spicy mayo drizzle for extra flair.

• If I don’t have pears, I use mango or apple in the salsa for a different twist.

• A sprinkle of toasted sesame seeds over the tacos adds a great nutty crunch.

Storage/Reheating

• I store leftover grilled chicken and salsa in separate airtight containers in the fridge for up to 3 days.

• To reheat the chicken, I warm it gently in a skillet or microwave.

• I always assemble the tacos fresh so the tortillas don’t get soggy.

FAQs

Can I marinate the chicken overnight?

Yes, and I often do when I want the chicken even more flavorful. Just be sure it’s stored in the fridge.

Can I use canned pineapple?

I prefer fresh for grilling, but in a pinch, I’ve used drained canned pineapple—it still works, though it won’t caramelize the same way.

What’s the best type of tortilla to use?

I like corn tortillas for a more authentic taco experience, but soft wheat tortillas are great too and tend to hold up better if loaded.

Can I make the salsa ahead of time?

Absolutely. I make the salsa a few hours in advance and keep it chilled—it gives the flavors time to develop.

What sides go well with this?

I usually serve these tacos with a simple slaw, chips and guacamole, or cilantro-lime rice. A cold beer or iced tea pairs perfectly.

Conclusion

These Teriyaki Chicken Tacos with Pineapple Pear Salsa are everything I want in a flavorful, fusion-inspired meal. They’re juicy, sweet, savory, and have just enough kick to keep things exciting. Whether I’m hosting friends or just making a weeknight dinner feel a little more special, this recipe always brings big flavor with minimal fuss.

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