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Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa

A delightful combination of marinated chicken and vibrant pineapple pear salsa, perfect for summer gatherings and family dinners.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Asian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the chicken
  • 1 lb chicken breasts, cut into strips Can be substituted with tofu for a vegetarian option.
  • 1/2 cup teriyaki sauce
  • 2 cloves garlic, minced
  • 1 tbsp honey
For the tacos
  • 8 small tortillas
  • 1 cup shredded lettuce
  • 1/2 cup diced pineapple
  • 1/2 cup diced pear
  • 1/4 cup chopped cilantro
  • Juice of 1 lime

Method
 

Preparation
  1. In a bowl, combine the teriyaki sauce, minced garlic, and honey. Add the chicken strips and let them marinate for at least 30 minutes.
  2. While the chicken marinates, prepare the pineapple pear salsa by mixing the diced pineapple, diced pear, chopped cilantro, and lime juice in a separate bowl.
Cooking
  1. Preheat the grill to medium heat and grill the marinated chicken for about 5-7 minutes on each side until it’s cooked through.
  2. Warm the tortillas in a skillet over medium heat (about 30 seconds on each side) until they’re soft and pliable.
Assembly
  1. To assemble, place a generous portion of grilled chicken on each tortilla, then top with shredded lettuce and a spoonful of the pineapple pear salsa.
  2. Serve the tacos immediately for maximum freshness and flavor!

Notes

For best storage, keep chicken and salsa in separate airtight containers in the refrigerator and consume within 3 days. Reheat chicken to a safe internal temperature before serving.