- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
- 1/2 cup teriyaki sauce (store-bought or homemade)
- 1 tablespoon vegetable oil (for cooking)
For the Grilled Pineapple Pear Salsa:
- 1 cup diced fresh pineapple
- 1 ripe pear, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced (optional, for heat)
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt and black pepper, to taste
For the Tacos:
- 8–10 small tortillas (corn or flour)
- Optional toppings: shredded cabbage, sliced avocado, sriracha mayo, sesame seeds
Step-by-Step Instructions
1. Prepare the Teriyaki Chicken
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the sliced chicken to the skillet and cook for 4–5 minutes, until browned and cooked through.
- Pour in the teriyaki sauce and stir to coat the chicken evenly. Simmer for 2–3 minutes, allowing the sauce to thicken slightly. Remove from heat and set aside.
2. Grill the Pineapple and Pear
- Heat a grill pan or outdoor grill over medium-high heat.
- Place the diced pineapple and pear on skewers or directly onto the grill. Cook for 2–3 minutes per side, until lightly charred and caramelized.
- Transfer the grilled fruit to a mixing bowl and let it cool slightly.
3. Make the Grilled Pineapple Pear Salsa
- Add the grilled pineapple and pear to the mixing bowl.
- Stir in the red onion, jalapeño (if using), cilantro, lime juice, salt, and black pepper. Mix gently to combine.
- Taste and adjust seasoning as needed.
4. Warm the Tortillas
- Heat the tortillas on a dry skillet, in the microwave, or directly on the grill for 30 seconds per side, until warm and pliable.
5. Assemble the Tacos
- Divide the teriyaki chicken among the warmed tortillas.
- Top each taco generously with the grilled pineapple pear salsa.
- Add optional toppings like shredded cabbage, sliced avocado, or a drizzle of sriracha mayo for extra flair.
6. Serve and Enjoy
- Serve the tacos immediately with lime wedges on the side for an extra burst of citrus.
- Enjoy every bite of these sweet, savory, and smoky teriyaki chicken tacos!
- Perfect as a standalone meal or paired with a side of rice, beans, or a fresh salad for a complete experience.
Tips for Success
- Use Fresh Ingredients: Fresh pineapple, pear, and cilantro make a noticeable difference in flavor and texture.
- Switch Proteins: Substitute chicken with shrimp, tofu, or pork for variety.
- Add Heat: Stir in extra jalapeños or a dash of hot sauce for a spicier kick.
- Store Leftovers: Store the chicken and salsa separately in airtight containers in the fridge for up to 2 days. Reheat the chicken gently before serving.
Why This Recipe Works
These Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa combine the umami-rich flavors of teriyaki chicken with the bright, smoky sweetness of grilled fruit salsa. The contrast of textures and flavors—savory chicken, juicy fruit, and crisp toppings—creates a taco experience that’s both satisfying and indulgent. Whether served as a standalone meal or customized with your favorite mix-ins, this recipe delivers big on taste and simplicity without requiring advanced cooking skills.
Conclusion: A Dish Everyone Will Love
Whether you’re craving something sweet and savory, looking for a way to elevate your taco game, or simply want to enjoy a homemade treat, these Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa are sure to delight. Their bold flavors, satisfying textures, and customizable options make them a standout recipe that’s as practical as it is delicious. Plus, their versatility means you can tailor them to suit any occasion.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on these tacos might just inspire others to try them too! 🍴✨
