Description
Mouthwatering teriyaki chicken tacos with grilled pineapple pear salsa bring together Japanese and Mexican culinary traditions in one irresistible dish. Sweet, tangy flavors dance across warm tortillas, promising a delicious adventure that satisfies cravings and delights senses.
Ingredients
Scale
Protein:
- 1 pound (453 grams) boneless skinless chicken breasts, cut into strips
Sauce and Seasonings:
- 1/2 cup teriyaki sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- Salt to taste
- Pepper to taste
Salsa Ingredients:
- 1 cup fresh pineapple, diced
- 1 ripe pear, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño pepper, seeded and diced
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
- Pepper to taste
Serving Components:
- 8 small flour tortillas
- 8 small corn tortillas
- Optional: Shredded cabbage
- Optional: Sliced avocado
- Optional: Chopped cilantro
- Optional: Lime wedges
Instructions
- Craft a zesty marinade by whisking teriyaki sauce, garlic, honey, sesame oil, salt, and pepper in a mixing bowl until smooth and well-blended.
- Submerge chicken strips completely in the marinade, ensuring thorough coating. Refrigerate for 30 minutes to allow flavors to penetrate deeply.
- Heat grill or grill pan to medium-high temperature. Thread pineapple chunks onto skewers, lightly brushing with oil to prevent sticking.
- Grill pineapple skewers 2-3 minutes per side, creating caramelized grill marks. Remove and set aside for salsa preparation.
- Transfer marinated chicken to the hot grill, cooking 3-4 minutes per side until fully cooked with slight charring. Allow meat to rest briefly before slicing into bite-sized pieces.
- Combine grilled pineapple, diced pear, red onion, jalapeño, lime juice, cilantro, salt, and pepper in a mixing bowl. Toss gently to create a vibrant salsa.
- Warm tortillas on grill or skillet for approximately 30 seconds per side until slightly crisp and heated through.
- Assemble tacos by layering sliced teriyaki chicken inside tortillas, generously topping with pineapple pear salsa.
- Garnish with optional toppings like shredded cabbage, avocado slices, and additional cilantro.
- Serve immediately with fresh lime wedges for squeezing, allowing guests to customize their flavor profile.
Notes
- Marinate chicken longer for deeper flavor infusion, ideally 2-4 hours or overnight in the refrigerator.
- Substitute chicken with tofu or tempeh for a vegetarian version, adjusting grilling time accordingly.
- Pat chicken dry before grilling to achieve better caramelization and prevent steaming instead of searing.
- Use fresh, ripe pineapple and pear for maximum sweetness and vibrant salsa texture, ensuring ingredients are uniformly diced.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Grilling
- Cuisine: Fusion
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg