Introduction
If you’re looking for a recipe that combines bold, crave-worthy flavors with a fresh and fun presentation, these Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa will become your new favorite. This dish is a fusion of Asian-inspired teriyaki chicken and tropical salsa, tucked neatly into warm tortillas for a meal that feels gourmet yet easy enough for any weeknight. Perfect for taco Tuesdays, summer barbecues, or a casual dinner party, these tacos deliver a mouthwatering balance of flavors that’s both vibrant and satisfying.
My recipe story
The inspiration for this recipe came from a family vacation to Hawaii, where I fell in love with the combination of grilled pineapple and savory meats. The sweet, caramelized fruit paired beautifully with teriyaki chicken, and I knew I wanted to bring that flavor home in a creative way. Tacos felt like the perfect vessel to hold everything together, making it easy to enjoy the tropical fusion of flavors in a fun, handheld form. Since then, these tacos have been a family favorite for gatherings, and they always spark excitement at the dinner table.
💡 Why You’ll Love This Recipe
- A fresh twist on traditional tacos with bold, unique flavors.
- Perfect balance of sweet pineapple, juicy chicken, and savory teriyaki sauce.
- Great for entertaining or weeknight meals—easy yet impressive.
- Customizable with different toppings and tortillas.
- Kid-friendly while still exciting enough for adults.
Ingredient breakdown
To make these tacos, you’ll need simple yet flavorful ingredients. The chicken is marinated in teriyaki sauce with a hint of garlic, creating a savory-sweet profile that pairs beautifully with the grilled pineapple and pear salsa. The salsa itself brings freshness and brightness, balancing the richness of the chicken. Pears add a juicy crunch that complements the charred pineapple perfectly, while red onion and cilantro provide depth and herbaceous notes.
Tortillas act as the base, and you can choose from soft flour tortillas for a tender bite or corn tortillas for a more traditional texture. Garnishes such as shredded cabbage, sliced avocado, or a drizzle of extra teriyaki sauce can take these tacos to the next level. With just a handful of ingredients, you’ll create a dish that tastes like it took hours but comes together quickly.
Equipment you’ll need
- Mixing bowls for marinades and salsa
- Sharp knife and cutting board
- Grill pan or outdoor grill
- Tongs for flipping chicken and pineapple
- Measuring cups and spoons
- Skillet (if cooking chicken indoors)
- Serving platter or taco holders
Step-by-step directions
- Marinate the chicken: Place chicken strips in a mixing bowl and coat them with teriyaki sauce and minced garlic. Cover and let them marinate for at least 30 minutes, or overnight if you have time. This step ensures every bite is juicy and flavorful.
- Prepare the pineapple and pear salsa: While the chicken marinates, slice the pineapple into rings and halve the pear. Grill them on medium-high heat until slightly charred, about 2–3 minutes per side. Dice them into small pieces and combine with red onion, lime juice, and cilantro for a vibrant salsa.
- Cook the chicken: Heat a grill pan or outdoor grill to medium-high. Cook the chicken strips for 4–5 minutes per side until golden brown and cooked through. If using a skillet indoors, add a drizzle of oil and cook until the chicken reaches an internal temperature of 165°F.
- Warm the tortillas: Heat tortillas on the grill or in a dry skillet for 20–30 seconds per side until pliable and slightly charred at the edges. This step enhances their flavor and texture.
- Assemble the tacos: Layer teriyaki chicken strips inside each tortilla. Top with generous spoonfuls of pineapple pear salsa, then garnish with shredded cabbage, avocado slices, or an extra drizzle of teriyaki sauce if desired.
- Serve and enjoy: Arrange the tacos on a platter, serve immediately, and watch them disappear in minutes!
Variations & substitutions
If you’d like to mix things up, there are plenty of ways to adapt this recipe. Try swapping chicken for shrimp or salmon for a seafood twist. For a vegetarian option, grilled tofu or portobello mushrooms marinated in teriyaki sauce make excellent substitutes. You can also experiment with mango or peach in place of pear for a different fruity spin. For spice lovers, add sliced jalapeños to the salsa or drizzle with spicy mayo for an extra kick.
💡 Expert Tips & Troubleshooting
- Don’t skip marinating the chicken—this step builds flavor and tenderness.
- Grill pineapple until lightly caramelized for maximum sweetness.
- Dice salsa ingredients uniformly for even texture in every bite.
- Keep tortillas warm in a clean kitchen towel to prevent them from drying out.
- If chicken looks dry, brush with extra teriyaki sauce while grilling.
Storage, freezing & make-ahead
Store leftover chicken and salsa separately in airtight containers. The chicken will last up to 3 days in the fridge, while the salsa is best enjoyed within 1–2 days for peak freshness. If you’d like to freeze, cook the chicken, cool completely, and freeze in a sealed bag for up to 2 months. Reheat gently in a skillet before serving. The salsa is not freezer-friendly, but you can prepare the fruit ahead of time and assemble right before serving.
Serving ideas & pairings
These tacos pair wonderfully with a side of cilantro lime rice, grilled corn, or a simple green salad. For drinks, a refreshing mojito, margarita, or pineapple iced tea complements the tropical flavors perfectly. If you’re hosting, consider serving alongside chips and guacamole or a light slaw to round out the meal. For dessert, keep the tropical theme going with coconut rice pudding or mango sorbet.
FAQ
Can I use store-bought teriyaki sauce?
Yes, store-bought works perfectly, but you can also make your own for a fresher flavor.
What tortillas work best?
Both flour and corn tortillas are delicious—choose based on your preference or dietary needs.
Can I make this recipe ahead?
Yes, you can marinate the chicken and prep the salsa ingredients ahead of time for easy assembly later.
How do I keep tortillas warm for serving?
Wrap them in a clean towel or keep them in a tortilla warmer until ready to use.
Is this recipe gluten-free?
Use gluten-free teriyaki sauce and corn tortillas to make the dish fully gluten-free.
Final thoughts
Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa are a flavorful, fun, and versatile meal that’s sure to become a family favorite. Whether you’re serving them for a weeknight dinner or impressing guests at a party, they bring a fresh twist to taco night that will leave everyone craving more. With their balance of sweet, savory, and tangy elements, these tacos prove that fusion cuisine can be both simple and spectacular. Give them a try—you’ll be hooked after the first bite!
Print
Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa
- Total Time: 40 minutes
- Yield: 8 tacos
- Diet: Gluten Free
Description
Juicy teriyaki-marinated chicken tucked into warm tortillas, topped with fresh grilled pineapple pear salsa. A sweet and savory taco twist.
Ingredients
- 1 lb chicken breasts, cut into strips
- 1/2 cup teriyaki sauce
- 2 cloves garlic, minced
- 1 fresh pineapple, sliced into rings
- 1 ripe pear, halved
- 1/4 cup red onion, finely diced
- 2 tbsp fresh cilantro, chopped
- Juice of 1 lime
- 8 small flour or corn tortillas
- Optional toppings: shredded cabbage, avocado slices, extra teriyaki sauce
Instructions
- In a bowl, combine chicken strips, teriyaki sauce, and garlic. Cover and marinate for at least 30 minutes or overnight.
- Grill pineapple rings and pear halves over medium-high heat for 2–3 minutes per side until lightly charred. Dice into small pieces.
- Mix grilled pineapple and pear with red onion, cilantro, and lime juice to make the salsa. Set aside.
- Cook the marinated chicken on a grill or skillet for 4–5 minutes per side until golden and cooked through.
- Warm tortillas in a dry skillet or on the grill until pliable.
- Assemble tacos with chicken, pineapple pear salsa, and any optional toppings. Serve immediately.
Notes
Keep leftover chicken and salsa stored separately in airtight containers. Chicken lasts up to 3 days in the fridge and can be frozen for 2 months. Salsa is best fresh but can be made a few hours ahead.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion