Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa
Sweet, savory, smoky, and spicy—these tacos are a vibrant fusion of Asian-inspired teriyaki chicken and tropical fruit salsa, wrapped in a warm tortilla.
Introduction
If you’re looking to shake up your taco routine, these Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa are a game-changer. They combine juicy, marinated chicken strips with a bold teriyaki glaze, then top it all off with a bright, refreshing salsa made from grilled pineapple, ripe pear, jalapeño, and lime. The result? A taco that’s sweet, tangy, smoky, and just a little spicy.
This recipe is perfect for summer cookouts, family dinners, or anytime you want something fresh and exciting. It’s easy to prepare, fun to serve, and guaranteed to impress.
Ingredients
For the Teriyaki Chicken
- 1 lb chicken breasts, cut into strips
- ½ cup teriyaki sauce (store-bought or homemade)
- 2 cloves garlic, minced
- 1 tbsp honey
- 1 tbsp oil (vegetable or sesame)
- Salt & pepper to taste
For the Grilled Pineapple Pear Salsa
- 1 cup fresh pineapple, diced
- 1 ripe pear, diced
- ¼ cup red onion, chopped
- 1 jalapeño, diced (remove seeds for less heat)
- Juice of 1 lime
- 2 tbsp cilantro, chopped
- Salt & pepper to taste
Optional Additions
- Tortillas (flour or corn)
- Pineapple lime crema or sour cream
- Shredded cabbage or lettuce
- Avocado slices
- Toasted sesame seeds
Instructions
Step 1: Marinate the Chicken
In a bowl, combine teriyaki sauce, garlic, honey, oil, salt, and pepper. Add chicken strips and toss to coat. Cover and marinate for at least 30 minutes, or up to overnight for deeper flavor.
Step 2: Grill the Chicken
Heat a grill or skillet over medium-high heat. Cook chicken strips for 3–4 minutes per side, or until cooked through and slightly caramelized. Set aside and keep warm.
Step 3: Make the Salsa
Grill pineapple chunks until lightly charred, then dice. In a bowl, combine grilled pineapple, diced pear, red onion, jalapeño, lime juice, cilantro, salt, and pepper. Mix gently and let sit for 10 minutes to allow flavors to meld.
Step 4: Warm the Tortillas
Heat tortillas in a dry skillet or wrap in foil and warm in the oven. You can also char them briefly over an open flame for extra flavor.
Step 5: Assemble the Tacos
Place a few strips of teriyaki chicken in each tortilla. Top with a generous spoonful of pineapple pear salsa. Add optional toppings like crema, avocado, or cabbage.
Step 6: Serve and Enjoy
Serve immediately while warm. These tacos pair beautifully with iced tea, sparkling water, or a tropical cocktail.
Serving Suggestions
- Serve with coconut rice or sesame slaw
- Pair with mango margaritas or pineapple mojitos
- Add a side of edamame or grilled corn
- Make it a taco bar with extra toppings and sauces
Tips & Variations
- Make it vegetarian: Swap chicken for grilled tofu or portobello mushrooms
- Use homemade teriyaki: Combine soy sauce, brown sugar, garlic, ginger, and cornstarch for a quick sauce
- Add crunch: Top with crispy wonton strips or toasted nuts
- Spice it up: Add sriracha or chili garlic sauce to the marinade
- Meal prep friendly: Cook chicken and salsa ahead of time and assemble when ready to eat
Storage & Reheating
- Store leftover chicken and salsa separately in airtight containers
- Refrigerate for up to 3 days
- Reheat chicken in a skillet or microwave
- Salsa is best fresh but can be chilled for up to 2 days
Final Thoughts
These Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa are a tropical twist on taco night that’s bursting with flavor and texture. Whether you’re grilling outdoors or cooking indoors, this recipe brings sunshine to your plate and smiles to your table.