Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa

Here’s a delicious recipe for Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa—a perfect fusion of sweet, savory, and smoky flavors!

---

🌮 Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa

🕒 Total Time: 45 minutes

Servings: 4 (makes about 8 tacos)

---

🐔 Ingredients

For the Teriyaki Chicken:

• 1 lb (450g) boneless skinless chicken thighs or breasts

• 1/3 cup soy sauce (low-sodium preferred)

• 2 tbsp brown sugar

• 1 tbsp honey

• 1 tbsp rice vinegar

• 1 tbsp sesame oil

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated (or ½ tsp ground ginger)

• 1 tsp cornstarch mixed with 2 tsp water (optional, for thickening)

• 1 tbsp vegetable oil (for grilling or pan-searing)

For the Grilled Pineapple Pear Salsa:

• 1 cup pineapple, sliced into rings or chunks

• 1 ripe pear, firm and slightly underripe works best, diced

• 1/4 cup red onion, finely diced

• 1 jalapeño, finely diced (optional, for heat)

• Juice of 1 lime

• 1/4 cup fresh cilantro, chopped

• Salt to taste

For Serving:

• 8 small corn or flour tortillas

• Optional toppings: shredded cabbage or slaw mix, avocado slices, extra cilantro, lime wedges

---

🔪 Instructions

1. Marinate the Chicken:

1. In a bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger.

2. Add chicken to a resealable bag or shallow dish, pour marinade over it, and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor).

2. Make the Grilled Pineapple Pear Salsa:

1. Preheat grill or grill pan over medium heat.

2. Grill the pineapple rings for about 2–3 minutes per side, until lightly charred. Let cool slightly, then dice.

3. In a bowl, combine grilled pineapple, diced pear, red onion, jalapeño (if using), lime juice, cilantro, and salt. Toss well and set aside.

3. Cook the Chicken:

1. Heat oil in a skillet or grill pan over medium-high heat.

2. Remove chicken from marinade and cook for about 5–7 minutes per side until cooked through and slightly caramelized.

3. Optional: If you want a thicker glaze, pour remaining marinade into a small pot, bring to a boil, add cornstarch slurry, and simmer until thickened.

4. Let chicken rest 5 minutes, then slice or chop.

4. Warm the Tortillas:

• Heat tortillas on a dry skillet or directly over the flame for 15–30 seconds per side.

5. Assemble the Tacos:

1. Add sliced chicken to each tortilla.

2. Top with grilled pineapple pear salsa.

3. Garnish with cabbage, avocado, or lime wedges if desired.

---

👩‍🍳 Tips:

• Swap chicken for tofu or shrimp for a variation.

• Add a drizzle of sriracha mayo or spicy aioli for extra flavor.