Mediterranean Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa

Total Time: 35–40 minutes
Servings: 4

These Mediterranean Teriyaki Chicken Tacos are a bright, flavorful fusion of Asian-inspired sweetness and Mediterranean freshness. Juicy teriyaki chicken is tucked into warm tortillas and topped with a smoky-sweet grilled pineapple and pear salsa that adds a refreshing, slightly tangy crunch. It’s the perfect mix of savory, sweet, and zesty—ideal for weeknight dinners or casual get-togethers.

Ingredients

For the Teriyaki Chicken:

2 large chicken breasts, sliced thin or pounded to even thickness

½ cup teriyaki sauce

2 cloves garlic, minced

1 tablespoon honey

1 tablespoon oil (sesame or neutral, like canola)

Salt and pepper, to taste

For the Grilled Pineapple Pear Salsa:

1 cup fresh pineapple, cut into small chunks

1 ripe pear, diced

¼ cup red onion, finely chopped

1 small jalapeño, minced (optional for heat)

2 tablespoons fresh cilantro, chopped

Juice of 1 lime

Salt and pepper, to taste

For Serving:

8 small tortillas (flour or corn, warmed)

Optional toppings: shredded cabbage, avocado slices, or extra cilantro

Instructions

Marinate the Chicken

In a bowl, combine teriyaki sauce, garlic, honey, oil, salt, and pepper. Add the chicken and toss to coat. Let it marinate for at least 15–20 minutes (or up to 2 hours in the fridge for deeper flavor).

Grill or Pan-Sear the Chicken

Heat a grill pan or skillet over medium-high heat.
Cook the chicken for 4–5 minutes per side, or until golden brown and cooked through. Remove from heat and let rest for a few minutes before slicing into strips.

Prepare the Grilled Pineapple Pear Salsa

Lightly oil your grill pan (or use an outdoor grill) and grill pineapple chunks for about 1–2 minutes per side until lightly charred. Let them cool slightly, then dice them finely.
In a bowl, combine the grilled pineapple, pear, red onion, jalapeño (if using), cilantro, lime juice, salt, and pepper. Mix well and set aside.

Warm the Tortillas

Heat tortillas on a dry skillet for about 15–20 seconds per side until soft and pliable.

Assemble the Tacos

Place sliced teriyaki chicken on each tortilla. Spoon the grilled pineapple pear salsa over the top.
Add optional toppings like shredded cabbage for crunch or avocado for creaminess.

Serve

Serve immediately while warm, with extra lime wedges on the side for squeezing.

Tips & Variations

Chicken Options:
You can use boneless chicken thighs instead of breasts for a juicier, more flavorful taco filling. If you prefer a lighter option, grilled shrimp or even tofu can work beautifully with the same teriyaki marinade.

Homemade Teriyaki Sauce (Optional):
If you want to make your own, combine ¼ cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon grated ginger, and 1 teaspoon cornstarch mixed with 1 tablespoon water. Simmer until slightly thickened, then cool before using.

Grilling Tip:
For easy grilling, thread pineapple chunks onto skewers before grilling to get even char marks without losing pieces through the grates.

Salsa Texture & Balance:
If your pineapple and pear are very sweet, add a few extra drops of lime juice or a pinch of chili flakes to balance the flavors. You can also toss in some diced cucumber for a refreshing crunch.

Tortilla Choices:
Corn tortillas give an authentic flavor and slightly nutty texture, while flour tortillas are softer and hold more filling. Warm them right before serving so they don’t crack.

Make-Ahead Tip:
You can marinate the chicken the night before and prepare the salsa up to 4 hours ahead. Just store the salsa in the fridge and drain any excess juice before serving.

Mediterranean Touches:
Add crumbled feta or a drizzle of tzatziki sauce for a Mediterranean twist that pairs surprisingly well with teriyaki. A few arugula leaves or roasted red peppers can also complement the sweetness of the salsa.

Serving Idea:
Turn this into a taco bar—set out the chicken, salsa, and toppings so everyone can build their own tacos. It’s a fun and relaxed way to serve a group.

Q&A

Q: Can I use store-bought teriyaki sauce?
Yes, definitely. Store-bought teriyaki works perfectly for convenience. Just taste it first—if it’s very salty, reduce or skip the added salt in the marinade.

Q: How do I keep the tortillas from breaking or getting soggy?
Warm the tortillas before assembling so they’re soft and flexible. If using corn tortillas, double them up for sturdiness. To prevent sogginess, add the salsa right before serving.

Q: What can I serve with these tacos?
They pair nicely with a light side like a Mediterranean cucumber salad, roasted sweet potatoes, or grilled vegetables.

Q: Can I make it vegetarian or vegan?
Yes. Swap the chicken for grilled tofu or chickpeas and use a vegan teriyaki sauce (or make your own with soy sauce, maple syrup, and ginger).

Q: How long does the salsa keep?
The grilled pineapple pear salsa is best fresh, but it can be refrigerated in a sealed container for up to 2 days. Stir before serving to refresh the texture.

Nutrition

(Per Serving – 2 tacos)

(Values are approximate and vary with ingredients used)

Calories: ~420 kcal

Protein: 30 g

Carbohydrates: 38 g

Sugars: 14 g

Fat: 14 g

Fiber: 3 g

Sodium: 780 mg

For a lighter version, use smaller tortillas, reduce honey, or skip avocado.

Conclusion

Mediterranean Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa bring together the best of sweet, savory, and zesty flavors in every bite. The teriyaki-glazed chicken adds depth, while the salsa brightens everything with smoky fruit and citrus notes. Whether for a family dinner or a casual weekend meal, these tacos are a fun, colorful, and refreshing twist on classic grilled chicken tacos.