Name: Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Tropical-Inspired
Ingredients: 1 ½ lbs boneless skinless chicken thighs or breasts; ½ cup teriyaki sauce (store-bought or homemade); 1 tablespoon sesame oil; 1 clove garlic, minced; 1 teaspoon fresh ginger, grated (optional); Salt & pepper to taste; 1 cup diced fresh pineapple rings; 1 ripe pear, diced; ½ red onion, finely chopped; 1 jalapeño, seeded and minced; Juice of 1 lime; ¼ cup fresh cilantro, chopped; Pinch of salt; 6–8 small tortillas (flour or corn); Shredded cabbage or lettuce (optional); Sriracha mayo or creamy dressing (optional); Extra lime wedges for serving; Toasted sesame seeds (for garnish)

Description

When you’re craving something sweet, savory, and irresistibly fresh, there’s nothing quite like Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa. These tropical-inspired tacos are a fun twist on a classic weeknight meal—bold, juicy, and packed with flavor in every bite. Whether you’re planning Taco Tuesday, a summer dinner party, or just want something different and delicious, these tacos deliver.

This version takes tender teriyaki-glazed chicken and pairs it with a smoky-sweet pineapple pear salsa, creating the perfect fusion of Asian and tropical flair. Wrapped in soft tortillas and topped with your favorite garnishes, it’s comfort food with a gourmet edge.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Ingredients

Scale

For the Teriyaki Chicken:

1 ½ lbs boneless skinless chicken thighs or breasts
½ cup teriyaki sauce (store-bought or homemade)
1 tablespoon sesame oil
1 clove garlic, minced
1 teaspoon fresh ginger, grated (optional)
Salt & pepper to taste

For the Grilled Pineapple Pear Salsa:

1 cup diced fresh pineapple rings
1 ripe pear, diced
½ red onion, finely chopped
1 jalapeño, seeded and minced
Juice of 1 lime
¼ cup fresh cilantro, chopped
Pinch of salt

To Assemble:

6–8 small tortillas (flour or corn)
Shredded cabbage or lettuce (optional)
Sriracha mayo or creamy dressing (optional)
Extra lime wedges for serving
Toasted sesame seeds (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Marinate the Chicken

In a bowl or zip-top bag, combine chicken, teriyaki sauce, sesame oil, garlic, and ginger.
Marinate for at least 30 minutes (up to overnight for best flavor).

Step 2: Grill the Pineapple

Heat a grill or grill pan over medium-high heat.
Grill pineapple slices for 2–3 minutes per side until charred with grill marks.
Let cool, then dice and mix with pear, red onion, jalapeño, lime juice, cilantro, and salt. Set salsa aside.

Step 3: Cook the Chicken

Grill chicken for 4–5 minutes per side, or until fully cooked and caramelized.
Let rest for a few minutes, then slice into thin strips or bite-sized pieces.

Step 4: Warm the Tortillas

In a dry skillet or over the grill, warm tortillas for 30 seconds per side until soft and pliable.

Step 5: Assemble the Tacos

Fill each tortilla with a few strips of chicken, a spoonful of pineapple pear salsa, and your desired toppings.
Drizzle with sauce and sprinkle with sesame seeds if using.

Notes

Use Thighs for Juicier Chicken – They hold flavor and moisture better than breasts.
Char the Pineapple – That smoky-sweet caramelization is a game changer.
Prep Ahead – Marinate the chicken and make the salsa in advance for easy weeknight dinners.
Balance the Heat – Adjust jalapeño in the salsa to your spice level.
Don’t Skip the Lime – The zing from fresh lime ties all the flavors together beautifully.

Prep Time: 15 minutes
Cook Time: 20 minutes
Cuisine: Tropical-Inspired