That sounds like a flavor-packed fusion dish — sweet, savory, tangy, and smoky all in one bite! Here’s a full recipe for Teriyaki Chicken Tacos with Grilled Pineapple-Pear Salsa that’s perfect for summer cookouts, weeknight dinners, or impressing your taco night crowd.
🌮🍍 Teriyaki Chicken Tacos with Grilled Pineapple-Pear Salsa
🍽️ Serves: 4 (makes ~8 tacos)
⏱️ Ready in: ~45 minutes (including marinating)
📝 Ingredients
For the Teriyaki Chicken:
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1 ½ lbs boneless skinless chicken thighs or breasts
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1/3 cup soy sauce
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3 tbsp honey or brown sugar
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2 tbsp rice vinegar
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1 tbsp sesame oil
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2 cloves garlic, minced
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1 tsp fresh ginger, grated
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Optional: 1 tbsp sriracha or chili paste for a kick
For the Grilled Pineapple-Pear Salsa:
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1 cup fresh pineapple, sliced
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1 ripe pear, halved and cored
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1 small red onion, finely diced
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1 jalapeño, seeded and minced
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Juice of 1 lime
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2 tbsp fresh cilantro, chopped
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Salt, to taste
For Serving:
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8 small flour or corn tortillas
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Optional toppings: shredded cabbage, avocado slices, toasted sesame seeds, or sriracha mayo
👩🍳 Instructions
1. Marinate the Chicken:
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In a bowl, whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, and sriracha (if using).
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Add chicken and marinate for at least 20–30 minutes (or up to overnight).
2. Make the Grilled Salsa:
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Grill pineapple and pear slices over medium-high heat (about 2–3 minutes per side) until charred.
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Let cool slightly, then dice into small cubes.
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In a bowl, combine grilled pineapple, grilled pear, red onion, jalapeño, lime juice, and cilantro.
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Season with a pinch of salt. Chill while you cook the chicken.
3. Cook the Chicken:
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Grill or pan-sear chicken over medium-high heat for 5–7 minutes per side until caramelized and cooked through.
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Let rest for 5 minutes, then slice thinly or chop.
4. Warm the Tortillas:
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Toast tortillas on a dry skillet or directly over a flame for a few seconds until soft and slightly charred.
5. Assemble the Tacos:
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Layer sliced teriyaki chicken in tortillas.
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Top with grilled pineapple-pear salsa.
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Add optional toppings like shredded cabbage, avocado, or a drizzle of sriracha mayo.
🌟 Chef’s Tips:
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Swap pear for mango or apple if needed.
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Use store-bought teriyaki sauce in a pinch — just reduce it slightly to thicken.
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Serve with a side of lime wedges and chili flakes for added brightness and heat.
Would you like this recipe adapted for a vegetarian version, or paired with a cocktail or mocktail?