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