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Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa

Indulge in the mouthwatering experience of Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa. This delightful dish features tender marinated chicken, grilled to perfection, paired with a vibrant salsa of sweet pineapple and pear. Perfect for any occasion, these tacos are not only easy to prepare but also customizable, allowing you to add your favorite toppings for an extra touch. Ideal for family dinners, gatherings, or casual summer barbecues, this recipe combines nutritious ingredients and bold flavors that will leave your taste buds dancing.

  • Total Time: 45 minutes
  • Yield: Serves 4 (2 tacos each) 1x

Ingredients

Scale
  • 1 lb boneless skinless chicken breasts
  • 1/2 cup teriyaki sauce
  • 2 cloves garlic (minced)
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • Salt and pepper to taste
  • 1 cup fresh pineapple (diced)
  • 1 ripe pear (diced)
  • 1/4 cup red onion (finely chopped)
  • 1 jalapeño pepper (seeded and diced)
  • Juice of 1 lime
  • 2 tablespoons fresh cilantro (chopped)
  • 8 small flour or corn tortillas
  • Optional toppings: shredded cabbage, sliced avocado, chopped cilantro, lime wedges

Instructions

  1. In a bowl, whisk together the teriyaki sauce, minced garlic, honey, sesame oil, salt, and pepper. Add the chicken strips to the marinade, making sure they are evenly coated. Cover and refrigerate for at least 30 minutes to marinate.
  2. Preheat your grill or grill pan over medium-high heat. Thread the diced pineapple onto skewers and brush with a little oil to prevent sticking. Grill the pineapple skewers for 2-3 minutes on each side until they have grill marks and are slightly caramelized. Remove from the grill and set aside.
  3. In the same grill or grill pan, grill the marinated chicken strips for 3-4 minutes on each side or until cooked through and slightly charred. Remove from the grill and let rest for a few minutes before slicing into bite-sized pieces.
  4. While the chicken is cooking, prepare the Grilled Pineapple Pear Salsa. In a bowl, combine the diced pineapple, diced pear, chopped red onion, diced jalapeño, lime juice, chopped cilantro, salt, and pepper. Stir well to combine.
  5. Warm the tortillas on the grill or in a skillet for about 30 seconds on each side until they are heated through and slightly charred.
  6. To assemble the tacos, fill each tortilla with slices of grilled teriyaki chicken and top with a spoonful of Grilled Pineapple Pear Salsa. Add any optional toppings of your choice like shredded cabbage or sliced avocado.
  7. Serve your Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa immediately with lime wedges on the side for squeezing.
  • Author: Emmeline
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Main
  • Method: Grilling
  • Cuisine: Asian-inspired

Nutrition

  • Serving Size: 1 taco
  • Calories: 315
  • Sugar: 10g
  • Sodium: 680mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 70mg

Keywords: For added flavor, marinate the chicken longer than 30 minutes. Experiment with different toppings like sliced avocado or shredded cabbage for extra crunch.

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