Description
Enjoy a flavor-packed fusion of Asian and Mexican cuisine with these Teriyaki Chicken Tacos featuring juicy marinated chicken and a refreshing grilled pineapple pear salsa. Perfect for summer gatherings or weeknight dinners!
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1/2 cup teriyaki sauce (plus extra for drizzling)
- 8 taco shells or tortillas
- 1 ripe pineapple, sliced
- 1 ripe pear, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
- Olive oil, for grilling
Instructions
- Marinate the chicken thighs in teriyaki sauce for at least 30 minutes, or up to 2 hours for more flavor.
- Preheat your grill or grill pan to medium-high heat.
- Grill the marinated chicken for 5-6 minutes per side or until the internal temperature reaches 165°F. Baste with remaining marinade while cooking.
- Remove chicken from grill, let it rest, then slice into strips.
- Brush pineapple slices with olive oil and grill for 2-3 minutes per side until charred.
- Chop the grilled pineapple and combine it with diced pear, red onion, lime juice, cilantro, and a pinch of salt to make the salsa.
- Warm taco shells or tortillas in a dry skillet or microwave.
- Assemble each taco with sliced teriyaki chicken and a generous scoop of grilled pineapple pear salsa. Add additional toppings as desired.
- Serve immediately with a sprinkle of fresh cilantro and a squeeze of lime juice.
Notes
Feel free to substitute pear with mango or apple for a different flavor. For a spicy kick, add chopped jalapeño to the salsa. This recipe can easily be made vegetarian by using tofu or plant-based protein.
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Fusion (Asian-Mexican)
Nutrition
- Serving Size: 2 tacos
- Calories: 450 kcal
- Sugar: 12g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg