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Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa

A flavorful fusion of teriyaki chicken and refreshing grilled pineapple pear salsa, wrapped in warm tortillas. Perfect for quick weeknight dinners or fun weekend BBQs.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb chicken breasts, cut into strips
  • 1/2 cup teriyaki sauce
  • 2 cloves garlic, minced
  • 1 tbsp honey
For the Salsa
  • 1 cup grilled pineapple, diced
  • 1 piece pear, diced Feel free to swap for mango or peach.
  • to taste cilantro for garnish
For Assembly
  • 4 pieces fresh tortillas

Method
 

Preparation
  1. In a bowl, mix together the teriyaki sauce, minced garlic, and honey.
  2. Add the chicken strips to the marinade. Let them soak for at least 30 minutes.
Grilling
  1. Grill the marinated chicken over medium heat until fully cooked, about 6-8 minutes per side.
  2. While the chicken is grilling, place pineapple on the grill. Cook until caramelized.
Salsa Preparation
  1. Dice the grilled pineapple and combine it with the diced pear to create the refreshing salsa.
Assembly
  1. Build your tacos by placing grilled chicken in warm tortillas, then topping with pineapple-pear salsa.
  2. Garnish with fresh cilantro and serve immediately.

Notes

These tacos are versatile; serve with tortilla chips, coleslaw, or a light salad. Store leftovers in airtight containers for up to three days, reheating in a skillet.