Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa

Teriyaki chicken tacos with grilled pineapple pear salsa bring together bold, sweet-savory flavors in one unforgettable bite. I love the fusion of tender teriyaki-glazed chicken wrapped in a warm tortilla and topped with smoky grilled fruit salsa. It’s a vibrant, tropical twist on taco night that always surprises and satisfies.

Why You’ll Love This Recipe

I love this recipe because it balances savory, sweet, and spicy in such a fun and unexpected way. The teriyaki chicken is juicy and rich with umami flavor, while the grilled pineapple and pear salsa adds freshness, brightness, and a slight charred sweetness. It’s a crowd-pleasing meal that feels a little special, but still comes together quickly.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• Boneless, skinless chicken thighs or breasts

• Teriyaki sauce (store-bought or homemade)

• Garlic (minced)

• Olive oil

For the grilled pineapple pear salsa:

• Pineapple rings

• Pears (firm, sliced)

• Red onion (diced)

• Jalapeño (minced, optional)

• Lime juice

• Fresh cilantro

• Salt

For serving:

• Corn or flour tortillas

• Shredded cabbage or lettuce (optional, for crunch)

• Extra teriyaki sauce or spicy mayo (optional drizzle)

directions

1. I start by marinating the chicken in teriyaki sauce, garlic, and a bit of oil for at least 30 minutes.

2. While the chicken marinates, I grill the pineapple rings and pear slices until they get nice grill marks and caramelize slightly. I let them cool, then dice them and mix with red onion, jalapeño, cilantro, lime juice, and a pinch of salt to make the salsa.

3. I grill or sear the marinated chicken until it’s cooked through and slightly charred, then slice it into strips.

4. I warm the tortillas in a dry skillet or on the grill until soft and pliable.

5. To assemble, I fill each tortilla with sliced chicken, a spoonful of the grilled pineapple pear salsa, and optional shredded cabbage or a drizzle of sauce.

6. I serve them hot, fresh off the grill, with lime wedges on the side.

Servings and timing

This recipe makes 6–8 tacos, serving about 3–4 people. Prep time is around 20 minutes, plus 30 minutes for marinating. Cooking takes about 15–20 minutes, so I usually have everything ready in about an hour.

Variations

• I sometimes swap the chicken for grilled shrimp or tofu for a lighter option.

• Adding avocado slices or guacamole makes the tacos even more satisfying.

• For a spicier salsa, I use habanero or add chili flakes to the grilled fruit mix.

• A splash of rice vinegar or soy sauce in the salsa adds a tangy kick.

storage/reheating

I store leftover chicken and salsa separately in airtight containers in the fridge for up to 3 days. I reheat the chicken gently in a skillet or microwave and reassemble fresh tacos when ready to eat. The salsa holds up well cold, and I often repurpose it with grilled meats or over rice bowls.

FAQs

Can I use store-bought teriyaki sauce?

Yes, I often use bottled teriyaki for convenience, but I’ve also made a quick homemade version with soy sauce, honey, garlic, and ginger.

Do I have to grill the pineapple and pears?

Grilling brings out their natural sweetness and adds a smoky depth, but if I’m short on time, I chop them fresh for a still-delicious salsa.

What kind of tortillas work best?

I like flour tortillas for their softness, but corn tortillas give a nice rustic bite and work great too. I usually warm them to make them pliable.

Can I make this ahead of time?

Yes, I marinate the chicken and prep the salsa in advance, then cook and assemble the tacos just before serving for the best flavor and texture.

What sides go well with these tacos?

I usually serve them with a side of cilantro-lime rice, black beans, or a crisp cabbage slaw to keep things fresh and balanced.

Conclusion

Teriyaki chicken tacos with grilled pineapple pear salsa are a fun, flavorful way to mix things up on taco night. I love how the rich, savory chicken pairs with the smoky, juicy fruit salsa. It’s easy to make, bright in flavor, and always a hit whether I’m serving it for dinner or bringing it to a casual cookout.