Teriyaki Chicken Tacos with Grilled Pineapple Salsa
Description
These Teriyaki Chicken Tacos with Grilled Pineapple Salsa are a fusion of Asian and Mexican flavors, combining sweet and savory teriyaki-glazed chicken with smoky grilled pineapple salsa, all wrapped in warm corn tortillas. Perfect for a summer cookout or a quick weeknight meal, these tacos are bursting with bold flavors and fresh ingredients.
Recipe Details
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 (makes about 8 tacos)
Difficulty Level: Easy
Ingredients
For the Teriyaki Chicken:
2 boneless, skinless chicken breasts (or 4 boneless chicken thighs)
½ cup teriyaki sauce (store-bought or homemade)
1 tbsp soy sauce
1 tbsp honey
1 tbsp rice vinegar
1 tsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
½ tsp red pepper flakes (optional, for spice)
1 tbsp vegetable oil (for grilling)
For the Grilled Pineapple Salsa:
1½ cups fresh pineapple, cut into rings
½ red onion, finely chopped
1 small jalapeño, seeded and diced
¼ cup fresh cilantro, chopped
Juice of 1 lime
Salt to taste
For Serving:
8 small corn or flour tortillas
½ cup shredded red cabbage (optional, for crunch)
1 avocado, sliced
1 tbsp toasted sesame seeds
Lime wedges
Instructions
Step 1: Marinate the Chicken
In a bowl, whisk together the teriyaki sauce, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.
Place the chicken in a zip-top bag or shallow dish and pour the marinade over it. Let it marinate for at least 15 minutes (or up to 4 hours for deeper flavor).
Step 2: Prepare the Grilled Pineapple Salsa
Preheat a grill or grill pan to medium-high heat.
Lightly oil the grill and grill the pineapple rings for 2–3 minutes per side, until they have nice grill marks.
Remove from the grill, let cool slightly, then chop into small pieces.
In a bowl, mix the grilled pineapple, red onion, jalapeño, cilantro, lime juice, and salt. Set aside.
Step 3: Grill the Chicken
Heat a grill or skillet over medium-high heat and brush with oil.
Remove the chicken from the marinade, letting excess drip off.
Grill for 5–6 minutes per side, or until the internal temperature reaches 165°F (75°C).
Let rest for 5 minutes, then slice into thin strips.
Step 4: Assemble the Tacos
Warm the tortillas on the grill or in a dry skillet.
Fill each tortilla with sliced teriyaki chicken.
Top with grilled pineapple salsa, shredded cabbage, and avocado slices.
Garnish with toasted sesame seeds and a squeeze of fresh lime juice.
Step 5: Serve and Enjoy!
Serve immediately with extra lime wedges and your favorite side dishes.
Nutritional Information (Per Serving – Approx. 2 Tacos)
Calories: ~350
Protein: ~28g
Carbohydrates: ~42g
Fat: ~10g
Fiber: ~6g
Sugar: ~14g
Sodium: ~600mg
(Note: Nutrition values are approximate and may vary based on ingredient brands and portion sizes.)
FAQs
1. Can I make this recipe ahead of time?
Yes! You can marinate the chicken up to 24 hours in advance and prepare the salsa a few hours ahead. Just grill everything fresh before serving for the best flavor.
2. Can I use store-bought teriyaki sauce?
Absolutely! While homemade teriyaki sauce offers a fresher taste, a high-quality store-bought version works great too.
3. What’s the best way to warm tortillas?
For the best texture, heat them on a dry skillet or directly over a gas burner for a few seconds per side until slightly charred.
4. Can I use another protein instead of chicken?
Yes! This recipe works well with shrimp, tofu, or even thinly sliced beef.
5. How do I make this recipe gluten-free?
Use tamari instead of soy sauce and ensure your teriyaki sauce and tortillas are gluten-