Teriyaki Chicken Tacos with Pineapple
These Teriyaki Chicken Tacos with Pineapple combine sweet and savory flavors for a delicious twist on traditional tacos, perfect for quick weeknight dinners or gatherings.
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.
Notes
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. Marinate the chicken for longer than 30 minutes if possible, and feel free to adjust the sweetness by adding more honey or using a sweeter teriyaki sauce.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 37gProtein: 25gFat: 10gSaturated Fat: 2gSodium: 600mgFiber: 3gSugar: 8g
Tried this recipe?Let us know how it was!