There’s something undeniably magical about tacos. They have a way of bringing people together, whether it’s for a casual weeknight dinner, a summer barbecue, or a festive taco night with friends. But if you’re looking to shake up your usual taco routine, these Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa are an absolute must-try.
The combination of juicy, flavorful teriyaki-marinated chicken, smoky grilled pineapple, and the crisp sweetness of fresh pear creates an incredible fusion of flavors. It’s a beautiful balance of savory, sweet, and tangy, all wrapped up in a warm tortilla. This dish brings together the best of Asian and Mexican flavors, offering a unique and delicious twist on traditional tacos.
These tacos are perfect for any season—grilled in the summer for a light and refreshing meal or cooked indoors on a stovetop grill pan when you’re craving a little sunshine in the colder months. Whether you’re making them for family dinner or entertaining guests, they’re sure to be a hit!
Why You’ll Love This Recipe
- Sweet and Savory Perfection – The teriyaki chicken brings a rich umami flavor, while the grilled pineapple and pear salsa add the perfect touch of sweetness.
- Easy to Make – With just a few simple steps, you’ll have a gourmet-tasting meal without spending hours in the kitchen.
- Perfect for Meal Prep – The chicken and salsa can be made ahead of time, making this a great option for busy weeknights.
- A Fun Twist on Tacos – If you love traditional tacos but want something different, this fusion recipe will surprise and delight your taste buds.
Ingredients You’ll Need
For the Teriyaki Chicken:
- 2 boneless, skinless chicken breasts
- ½ cup teriyaki sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon honey
- ½ teaspoon red pepper flakes (optional, for a little heat)
For the Grilled Pineapple Pear Salsa:
- 1 cup fresh pineapple, sliced
- 1 ripe pear, diced
- ¼ cup red onion, finely chopped
- 1 small jalapeño, seeded and diced
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
For Assembling the Tacos:
- 8 small flour or corn tortillas
- ½ cup shredded cabbage or lettuce
- ¼ cup crumbled feta or cotija cheese (optional)
- Extra lime wedges for serving
How to Make Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa
Step 1: Marinate the Chicken
Start by marinating the chicken for maximum flavor. In a medium bowl, whisk together the teriyaki sauce, soy sauce, sesame oil, minced garlic, grated ginger, honey, and red pepper flakes. Add the chicken breasts to the marinade, making sure they are well coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
Step 2: Grill the Pineapple
While the chicken is marinating, heat your grill or a grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking. Place the pineapple slices directly on the grill and cook for 2-3 minutes per side, until they have nice charred grill marks. Remove from the grill and let them cool slightly before dicing them into small pieces.
Step 3: Make the Pineapple Pear Salsa
In a mixing bowl, combine the grilled pineapple, diced pear, red onion, jalapeño, and fresh cilantro. Squeeze in the juice of one lime and season with salt and pepper to taste. Give everything a good toss and set aside to let the flavors meld together.
Step 4: Cook the Chicken
Remove the marinated chicken from the fridge and let it sit at room temperature for about 5 minutes. Heat a grill or stovetop grill pan over medium-high heat. Cook the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F (75°C). Once done, transfer the chicken to a cutting board and let it rest for a few minutes before slicing it into thin strips.
Step 5: Assemble the Tacos
Warm up the tortillas in a dry skillet for about 30 seconds per side or until they are soft and pliable.
To assemble the tacos, place a few slices of teriyaki chicken onto each tortilla. Top with shredded cabbage or lettuce for some crunch, then spoon over the grilled pineapple pear salsa. If you like, sprinkle some crumbled feta or cotija cheese on top for an extra layer of flavor. Finish with a squeeze of fresh lime juice.
Step 6: Serve and Enjoy!
Serve these delicious teriyaki chicken tacos immediately, paired with extra lime wedges and your favorite side dishes. These tacos are perfect on their own but also go great with a side of black beans, rice, or a light salad.
Helpful Tips
- Don’t Over-Marinate – While marinating adds great flavor, don’t leave the chicken in the marinade for too long (more than 4 hours) as the acidity can start to break down the texture of the meat.
- Use Fresh Ingredients – Fresh pineapple, pear, and lime juice make all the difference in the salsa. The flavors are much brighter and more vibrant than canned or bottled alternatives.
- Adjust the Spice Level – If you like extra heat, leave the seeds in the jalapeño or add a dash of hot sauce. If you prefer mild tacos, reduce the jalapeño or leave it out altogether.
- Make It Dairy-Free – Simply skip the cheese to make this dish completely dairy-free.
Details
- Prep Time: 15 minutes
- Marinate Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion (Mexican-Asian)
- Diet: Dairy-Free (if cheese is omitted)
Notes
- Grilling Alternatives – If you don’t have an outdoor grill, you can use a stovetop grill pan or even a regular skillet to cook the chicken and pineapple. A broiler can also work in a pinch to get that caramelized effect on the pineapple.
- Tortilla Choices – Both corn and flour tortillas work well for this recipe. If you prefer a gluten-free option, go with corn tortillas. For a softer, more pliable taco, lightly warm the tortillas in a dry skillet or microwave them wrapped in a damp paper towel.
- Make it a Bowl – Skip the tortillas and serve the teriyaki chicken and pineapple pear salsa over a bed of rice or greens for a delicious taco bowl alternative.
- Marinade Tip – If you want even more flavor, set aside a little of the marinade before adding the raw chicken. You can drizzle this reserved marinade over the tacos as a finishing touch. Just be sure to never reuse marinade that has touched raw meat unless it has been cooked.
- More Toppings – Feel free to get creative with toppings! Avocado slices, a drizzle of sriracha mayo, or a sprinkle of sesame seeds can all add extra layers of flavor.
- Make it Vegetarian – Swap the chicken for grilled tofu, jackfruit, or portobello mushrooms for a plant-based version of these tacos.
Storage Instructions
- Leftover Chicken: Store in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat or microwave for a quick meal.
- Pineapple Pear Salsa: Best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for 1-2 days. The pear may soften slightly, but the flavors will still be delicious.
- Tortillas: Keep them fresh by wrapping them in a clean kitchen towel and storing them in a sealed plastic bag.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are juicier and more flavorful. Just adjust the cooking time slightly, as they may take a bit longer to cook through.
Can I make this recipe ahead of time?
Yes! You can marinate the chicken a day ahead and prepare the salsa a few hours in advance. When ready to serve, simply grill the chicken and assemble the tacos.
What can I serve with these tacos?
These tacos pair well with a light coleslaw, cilantro-lime rice, or a simple side of black beans. You can also serve them with a refreshing fruit salad for a tropical twist.
Related Recipes
If you loved these Teriyaki Chicken Tacos, you might also enjoy:
- Teriyaki Chicken Tacos
- One-Pan Chicken and Pineapple Tacos
- Korean Spicy Chicken Tacos
- Cilantro Lime Shrimp Tacos
Conclusion
These Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa are a fun and flavorful way to mix up your taco nights. They’re easy to make, packed with sweet and savory goodness, and perfect for sharing with family and friends. Whether you’re grilling outside or cooking indoors, this recipe is a guaranteed crowd-pleaser.
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Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa
Description
There’s something undeniably magical about tacos. They have a way of bringing people together, whether it’s for a casual weeknight dinner, a summer barbecue, or a festive taco night with friends. But if you’re looking to shake up your usual taco routine, these Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa are an absolute must-try.
The combination of juicy, flavorful teriyaki-marinated chicken, smoky grilled pineapple, and the crisp sweetness of fresh pear creates an incredible fusion of flavors. It’s a beautiful balance of savory, sweet, and tangy, all wrapped up in a warm tortilla. This dish brings together the best of Asian and Mexican flavors, offering a unique and delicious twist on traditional tacos.
These tacos are perfect for any season—grilled in the summer for a light and refreshing meal or cooked indoors on a stovetop grill pan when you’re craving a little sunshine in the colder months. Whether you’re making them for family dinner or entertaining guests, they’re sure to be a hit!
Ingredients
For the Teriyaki Chicken:
- 2 boneless, skinless chicken breasts
- ½ cup teriyaki sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon honey
- ½ teaspoon red pepper flakes (optional, for a little heat)
For the Grilled Pineapple Pear Salsa:
- 1 cup fresh pineapple, sliced
- 1 ripe pear, diced
- ¼ cup red onion, finely chopped
- 1 small jalapeño, seeded and diced
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
For Assembling the Tacos:
- 8 small flour or corn tortillas
- ½ cup shredded cabbage or lettuce
- ¼ cup crumbled feta or cotija cheese (optional)
- Extra lime wedges for serving
Instructions
Start by marinating the chicken for maximum flavor. In a medium bowl, whisk together the teriyaki sauce, soy sauce, sesame oil, minced garlic, grated ginger, honey, and red pepper flakes. Add the chicken breasts to the marinade, making sure they are well coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
While the chicken is marinating, heat your grill or a grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking. Place the pineapple slices directly on the grill and cook for 2-3 minutes per side, until they have nice charred grill marks. Remove from the grill and let them cool slightly before dicing them into small pieces.
In a mixing bowl, combine the grilled pineapple, diced pear, red onion, jalapeño, and fresh cilantro. Squeeze in the juice of one lime and season with salt and pepper to taste. Give everything a good toss and set aside to let the flavors meld together.
Remove the marinated chicken from the fridge and let it sit at room temperature for about 5 minutes. Heat a grill or stovetop grill pan over medium-high heat. Cook the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F (75°C). Once done, transfer the chicken to a cutting board and let it rest for a few minutes before slicing it into thin strips.
Warm up the tortillas in a dry skillet for about 30 seconds per side or until they are soft and pliable.
To assemble the tacos, place a few slices of teriyaki chicken onto each tortilla. Top with shredded cabbage or lettuce for some crunch, then spoon over the grilled pineapple pear salsa. If you like, sprinkle some crumbled feta or cotija cheese on top for an extra layer of flavor. Finish with a squeeze of fresh lime juice.
Serve these delicious teriyaki chicken tacos immediately, paired with extra lime wedges and your favorite side dishes. These tacos are perfect on their own but also go great with a side of black beans, rice, or a light salad.
Notes
- Grilling Alternatives – If you don’t have an outdoor grill, you can use a stovetop grill pan or even a regular skillet to cook the chicken and pineapple. A broiler can also work in a pinch to get that caramelized effect on the pineapple.
- Tortilla Choices – Both corn and flour tortillas work well for this recipe. If you prefer a gluten-free option, go with corn tortillas. For a softer, more pliable taco, lightly warm the tortillas in a dry skillet or microwave them wrapped in a damp paper towel.
- Make it a Bowl – Skip the tortillas and serve the teriyaki chicken and pineapple pear salsa over a bed of rice or greens for a delicious taco bowl alternative.
- Marinade Tip – If you want even more flavor, set aside a little of the marinade before adding the raw chicken. You can drizzle this reserved marinade over the tacos as a finishing touch. Just be sure to never reuse marinade that has touched raw meat unless it has been cooked.
- More Toppings – Feel free to get creative with toppings! Avocado slices, a drizzle of sriracha mayo, or a sprinkle of sesame seeds can all add extra layers of flavor.
- Make it Vegetarian – Swap the chicken for grilled tofu, jackfruit, or portobello mushrooms for a plant-based version of these tacos.
