why make this recipe
Teriyaki Chicken Tacos with Pineapple are a fun twist on traditional tacos. They combine the sweet and savory taste of teriyaki chicken with the freshness of pineapple and pear. This recipe is great for a quick weeknight dinner or a gathering with friends. The bright flavors and colorful presentation make these tacos both delicious and appealing.
how to make Teriyaki Chicken Tacos Pineapple
Ingredients:
- 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
- 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, to taste
- Freshly ground black pepper, to taste
- 8 small tortillas (corn or wheat, approximately 12 cm diameter)
- Optional: shredded cabbage
- Optional: sliced avocado
- Optional: lime wedges
Directions:
- In a mixing bowl, whisk together teriyaki sauce, garlic, honey, oil, salt, and black pepper. Add chicken strips and toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes to allow flavors to infuse.
- Preheat a grill or grill pan over medium-high heat. Grill the diced pineapple in a single layer for 2 to 3 minutes per side until lightly caramelized. Remove from heat and set aside.
- Place marinated chicken strips on the preheated grill and cook for 3 to 4 minutes per side, ensuring the interior is fully cooked and lightly charred on the exterior. Let the chicken rest for several minutes, then slice into bite-sized pieces.
- In a separate bowl, combine the grilled pineapple, diced pear, chopped onion, jalapeño, lime juice, and cilantro. Season with salt and black pepper to taste. Stir to integrate all components evenly.
- Heat tortillas on the grill or in a dry skillet over medium heat for approximately 30 seconds per side, until pliable and lightly toasted.
- Lay warm tortillas flat and fill with grilled chicken. Top with generous spoonfuls of pineapple pear salsa and, if desired, add cabbage, avocado slices, and a squeeze of lime.
- Arrange assembled tacos on a platter and accompany with extra lime wedges as desired.
how to serve Teriyaki Chicken Tacos Pineapple
Serve the tacos warm on a platter. You can add extra lime wedges and toppings like shredded cabbage and avocado on the side for guests to customize their tacos. These tacos are perfect with a side of rice or a fresh salad.
how to store Teriyaki Chicken Tacos Pineapple
Store leftover chicken, pineapple salsa, and tortillas separately in airtight containers in the refrigerator. The chicken can last for about 3-4 days, while the salsa should be consumed within 2-3 days for the best flavor and freshness. Reheat the chicken before making new tacos or enjoy it cold in salads.
tips to make Teriyaki Chicken Tacos Pineapple
- Marinate the chicken for longer than 30 minutes if possible. If time allows, marinate it overnight for deeper flavor.
- Feel free to adjust the sweetness by adding more honey or using a sweeter teriyaki sauce.
- Grill vegetables like bell peppers or zucchini along with the chicken for added flavor and nutrition.
variation (if any)
You can switch the chicken for shrimp or tofu for a different protein. You can also experiment with different fruits for the salsa, like mango or peach, to create new flavors.
FAQs
-
Can I use store-bought teriyaki sauce?
Yes, using store-bought teriyaki sauce is perfectly fine. Just check for your preferred flavor and enjoy the ease of preparation. -
How can I make this recipe spicy?
To add more heat, include more jalapeño or add hot sauce to the salsa. You can also use spicy teriyaki sauce if desired. -
Can I prepare the tacos in advance?
While it’s best to fill the tacos just before serving, you can prepare the chicken and salsa in advance. Just warm the tortillas before serving to keep them fresh.
Teriyaki Chicken Tacos with Pineapple
Ingredients
For the Chicken and Marinade
- 450 g chicken breast, cut into uniform strips
- 120 ml teriyaki sauce Store-bought or homemade
- 2 cloves garlic, finely minced
- 15 ml honey
- 15 ml neutral oil e.g., vegetable or canola oil
- 1 to taste Salt
- 1 to taste Freshly ground black pepper
For the Pineapple Salsa
- 150 g fresh pineapple, diced
- 1 piece ripe pear, diced
- 40 g red onion, finely chopped
- 1 piece jalapeño, finely diced Adjust for desired spiciness
- Juice of 1 lime
- 8 g fresh cilantro, chopped
- 1 to taste Salt
- 1 to taste Freshly ground black pepper
For Serving
- 8 small tortillas (corn or wheat, approximately 12 cm diameter)
- Optional shredded cabbage For topping
- Optional sliced avocado For topping
- Optional lime wedges For serving
Instructions
Marinate the Chicken
- In a mixing bowl, whisk together teriyaki sauce, garlic, honey, oil, salt, and black pepper. Add chicken strips and toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes to allow flavors to infuse.
Grill the Pineapple
- Preheat a grill or grill pan over medium-high heat. Grill the diced pineapple in a single layer for 2 to 3 minutes per side until lightly caramelized. Remove from heat and set aside.
Cook the Chicken
- Place marinated chicken strips on the preheated grill and cook for 3 to 4 minutes per side, ensuring the interior is fully cooked and lightly charred on the exterior. Let the chicken rest for several minutes, then slice into bite-sized pieces.
Make the Salsa
- In a separate bowl, combine the grilled pineapple, diced pear, chopped onion, jalapeño, lime juice, and cilantro. Season with salt and black pepper to taste. Stir to integrate all components evenly.
Prepare the Tortillas
- Heat tortillas on the grill or in a dry skillet over medium heat for approximately 30 seconds per side, until pliable and lightly toasted.
Assemble the Tacos
- Lay warm tortillas flat and fill with grilled chicken. Top with generous spoonfuls of pineapple pear salsa and, if desired, add cabbage, avocado slices, and a squeeze of lime.
- Arrange assembled tacos on a platter and accompany with extra lime wedges as desired.