Teriyaki Chicken Tacos with Grilled Pineapple Salsa Recipe
These Teriyaki Chicken Tacos with Grilled Pineapple Salsa bring a delightful fusion of sweet and savory flavors, combining tender teriyaki-marinated chicken with a fresh, zesty pineapple salsa. Perfect for a quick and flavorful weeknight dinner, these tacos feature juicy grilled chicken strips paired with a vibrant salsa made from grilled pineapple, red bell pepper, red onion, cilantro, and lime juice, all served on warm, soft tortillas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings (about 8 tacos)
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion, Asian-American
Ingredients
For the Chicken
- 1 lb chicken breasts, cut into strips
- ½ cup teriyaki sauce
- 2 garlic cloves, minced
- 1 tbsp olive oil (for grilling)
- Salt & pepper to taste
For the Grilled Pineapple Salsa
- 1 fresh pineapple, diced
- ½ red bell pepper, diced
- ¼ red onion, finely chopped
- 2 tbsp fresh cilantro, chopped
- Juice of 1 lime
For Serving
- Flour or corn tortillas (soft taco size)
Instructions
- Marinate Chicken: In a bowl, combine the teriyaki sauce, minced garlic, and a pinch of pepper. Add the chicken strips, ensuring they are well coated with the marinade. Cover and refrigerate for 15 to 30 minutes, or longer for more flavor.
- Prepare Grill or Grill Pan: Preheat your grill or grill pan to medium-high heat. Brush the grill grates or pan with olive oil to prevent sticking.
- Grill Chicken: Remove chicken from marinade and place on the hot grill. Cook for about 5-7 minutes per side, or until the chicken is cooked through and has nice grill marks. Remove from heat and let rest.
- Grill Pineapple: Meanwhile, place diced pineapple on the grill and cook for 2-3 minutes per side until caramelized and slightly charred. Remove from grill and let cool slightly.
- Make Pineapple Salsa: In a bowl, combine the grilled pineapple, diced red bell pepper, finely chopped red onion, chopped cilantro, and lime juice. Season with salt and pepper to taste. Mix well and set aside.
- Warm Tortillas: Lightly warm the flour or corn tortillas on the grill or in a skillet until pliable and slightly charred.
- Assemble Tacos: Slice or shred the grilled chicken strips and distribute evenly among the warmed tortillas. Top each taco with a generous spoonful of grilled pineapple salsa.
- Serve: Serve immediately while warm, with extra lime wedges or fresh cilantro if desired.
Notes
- Marinate the chicken for longer overnight in the refrigerator for deeper flavor.
- For a spicier kick, add some finely chopped jalapeño to the pineapple salsa.
- Use corn tortillas for a gluten-free option.
- Grilled pineapple adds a smoky-sweet depth to the salsa, but fresh pineapple can be used if you prefer.
- Leftover chicken and salsa can be stored separately in airtight containers in the refrigerator for up to 3 days.