Description
Sweet and savory teriyaki chicken tacos with a refreshing grilled pineapple pear salsa.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch strips
- 1/2 cup teriyaki sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes (optional)
- 8 small corn or flour tortillas
- For the Grilled Pineapple Pear Salsa:
- 1 cup diced fresh pineapple
- 1 ripe pear, cored and diced
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1/2 jalapeño, minced (optional)
Instructions
- In a bowl, combine chicken, teriyaki sauce, sesame oil, ginger, and red pepper flakes. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Preheat grill or grill pan to medium-high heat.
- Grill pineapple slices until lightly charred, about 2-3 minutes per side. Let cool, then dice.
- In a medium bowl, combine grilled pineapple, diced pear, red onion, cilantro, lime juice, and jalapeño (if using). Stir to combine and set aside.
- Grill chicken strips until cooked through and lightly charred, about 3-5 minutes per side.
- Warm tortillas according to package directions.
- Assemble tacos: Fill each tortilla with teriyaki chicken and top with grilled pineapple pear salsa.
Notes
- Adjust spice level of salsa by adding more or less jalapeño.
- For a smoky flavor, add a pinch of smoked paprika to the chicken marinade.
- Serve with a side of rice or a simple green salad.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Fusion
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: teriyaki chicken, tacos, pineapple salsa, pear salsa, grilled chicken, chicken tacos