Ingredients
- For the chicken:
- Boneless, skinless chicken thighs or breasts
- Teriyaki sauce (store-bought or homemade)
- 2 cloves garlic (minced)
- 1 tbsp olive oil
- For the grilled pineapple pear salsa:
- 2 pineapple rings
- 2 firm pears (sliced)
- 1/2 red onion (diced)
- 1 jalapeño (minced, optional)
- 1 tbsp lime juice
- Fresh cilantro (chopped)
- Pinch of salt
- For serving:
- Corn or flour tortillas
- Shredded cabbage or lettuce (optional, for crunch)
- Extra teriyaki sauce or spicy mayo (optional drizzle)
Instructions
- Marinate the chicken in teriyaki sauce, garlic, and olive oil for at least 30 minutes.
- Grill the pineapple rings and pear slices until grill marks appear and they caramelize slightly. Let cool, then dice and mix with red onion, jalapeño, cilantro, lime juice, and salt to make the salsa.
- Grill or sear the marinated chicken until cooked through and slightly charred, then slice it into strips.
- Warm the tortillas in a dry skillet or on the grill until soft and pliable.
- Assemble the tacos by filling each tortilla with sliced chicken, a spoonful of the grilled pineapple pear salsa, and optional shredded cabbage or a drizzle of sauce.
- Serve the tacos hot, with lime wedges on the side.
Notes
- This recipe makes 6–8 tacos, serving 3–4 people.
- For a lighter option, swap the chicken for grilled shrimp or tofu.
- To add extra creaminess, top with avocado slices or guacamole.
- For a spicier salsa, use habanero peppers or add chili flakes.
- A splash of rice vinegar or soy sauce in the salsa gives it a tangy kick.
- Leftover chicken and salsa can be stored separately in airtight containers for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15–20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 12g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
