Oh my goodness, you guys, do I have a treat for you today! I’m so excited to finally share one of my absolute favorite recipes that truly changed my weeknight dinner game: these incredible Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa. Seriously, if you’re looking for a dish that’s bursting with flavor, easy to make, and just plain fun, you’ve found it!
I stumbled upon this combo a few years back when I had some leftover grilled pineapple from a barbecue and a crazy craving for tacos. My usual teriyaki chicken just seemed a little… plain. So, I thought, “What if I just threw them all together?” And wow, was that a delicious accident! The sweet and savory chicken, that tangy-sweet grilled pineapple, and the crisp, juicy pears in the salsa? It’s a flavor explosion in every single bite. You get that perfect balance of sweet, savory, and a little kick from the jalapeño. It’s seriously perfection, and it’s become a go-to for family dinners and even for entertaining friends. Trust me, you’re going to want this on repeat!
Why You’ll Love These Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa
Okay, so why should these Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa jump to the top of your must-make list? Well, for starters, they’re ridiculously delicious – like, seriously, mind-blowingly good. But beyond that, they hit all the right notes for a fantastic meal. They’re pretty quick to pull together, especially once you get the hang of it, and they feel super gourmet without all the fuss. Plus, that salsa? Oh, that salsa takes it to a whole new level of fresh and vibrant!
- Flavor Explosion: Sweet, savory, tangy, and a little spicy – it’s got everything!
- Surprisingly Easy: Don’t let the fancy name fool you; this recipe is totally doable for any home cook.
- Perfect for Any Occasion: Weeknight dinner? Yes! Casual get-together? Absolutely!
- Fresh & Vibrant: That grilled pineapple pear salsa just brightens everything up.
The Irresistible Appeal of Teriyaki Chicken Tacos
Honestly, who doesn’t love a good taco? And when you fill it with juicy, flavorful teriyaki chicken and that bright, zesty salsa, it just sings! These tacos are so much fun to eat and they’re perfect for those busy weeknights when you want something exciting but don’t have hours to spend in the kitchen. They also make a fantastic, crowd-pleasing dish for when friends are coming over – everyone just loves them!
Gathering Your Ingredients for Teriyaki Chicken Tacos
Alright, let’s talk ingredients! You won’t find anything too wild or crazy here, which is part of what makes these Teriyaki Chicken Tacos so awesome. Most of these are probably already hanging out in your pantry or are super easy to grab at any grocery store. We’re focusing on fresh, good quality stuff here, because that’s what truly makes these tacos shine. Get ready to gather up some deliciousness!
- 1.5 lbs boneless, skinless chicken thighs or breasts (I’m a thigh girl, personally, for juiciness!)
- 1/2 cup soy sauce (low sodium is my go-to)
- 1/4 cup mirin (sweet rice wine, so good!)
- 2 tbsp sake (or a dry white wine if you don’t have it)
- 2 tbsp brown sugar
- 1 tbsp grated fresh ginger (don’t skimp, it’s key!)
- 2 cloves minced garlic
- 1 tbsp cornstarch (our little thickening secret for the glaze)
- 1 fresh pineapple, cored and sliced into 1/2-inch rings (the star of our salsa!)
- 2 ripe pears, cored and diced (an unexpected hero, trust me)
- 1/2 red onion, finely diced
- 1 jalapeño, seeded and minced (adjust to your spice preference!)
- 1/4 cup chopped fresh cilantro (for that pop of freshness)
- 2 tbsp lime juice (freshly squeezed, always!)
- 12 small corn or flour tortillas (your choice!)
- Optional garnishes: sesame seeds, extra cilantro, sriracha mayo (highly recommend!)
Essential Components for Perfect Teriyaki Chicken Tacos
When it comes to these Teriyaki Chicken Tacos, the chicken, the teriyaki sauce, and that amazing salsa are the absolute core. Make sure your chicken is fresh, and don’t be afraid to use good quality soy sauce and fresh ginger for the marinade. And for the salsa? Ripe, sweet pineapple and pears are non-negotiable for that incredible flavor!
Crafting Your Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa
Okay, now for the fun part: getting our hands dirty and bringing these Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa to life! Don’t be intimidated by the steps; I’ve broken it down so it’s super easy to follow. We’re going to work efficiently, getting that chicken marinating while we prep the salsa. Trust me, it all comes together beautifully and faster than you think. Let’s get cooking!
Preparing the Flavorful Teriyaki Chicken
First things first, let’s get that chicken soaking up all that delicious teriyaki goodness. In a bowl, whisk together your soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic. This is your magic marinade! Now, here’s a little trick: reserve about 1/4 cup of this marinade. We’re going to turn that into a luscious glaze later, so don’t let it get contaminated by the raw chicken.
Pop your chicken (thighs or breasts, whatever you chose!) into a shallow dish or a resealable bag, and pour the *remaining* marinade over it. Make sure every piece is coated. Let it chill in the fridge for at least 30 minutes. If you’ve got time, an hour or two is even better, but honestly, even a quick 30-minute soak will infuse so much flavor into your Teriyaki Chicken. When you’re ready to grill, preheat your grill to medium-high heat. Once hot, take the chicken out of the marinade (discard the used marinade!) and grill for about 5-7 minutes per side, or until it’s cooked through and hits 165°F (74°C) internal temperature. It should have some beautiful char marks!
Assembling the Vibrant Grilled Pineapple Pear Salsa
While that chicken is doing its thing, let’s get started on our incredible salsa. Those pineapple slices you cut? Time to give them some love on the grill! Lay them directly on the hot grates and grill for just 2-3 minutes per side. You’re looking for those lovely grill marks and a little caramelization. This step really brings out the sweetness and adds a smoky depth to the pineapple that you just can’t get otherwise. Once grilled, pull them off and dice them into small, bite-sized pieces.
Now, in a medium bowl, combine your diced grilled pineapple, the fresh diced pears (yes, pears! They add such a lovely, crisp sweetness), finely diced red onion, minced jalapeño (remove those seeds for less heat, leave ’em for more!), fresh cilantro, and a good squeeze of lime juice. Toss it all gently to combine. This salsa is so bright and refreshing, it’s the perfect counterpoint to the savory Teriyaki Chicken!
Bringing Together Your Teriyaki Chicken Tacos
We’re almost there! While the chicken is resting (super important for juicy chicken!), grab that reserved 1/4 cup of marinade. Pour it into a small saucepan and bring it to a simmer over medium heat. In a little bowl, whisk your cornstarch with a tablespoon of water to make a slurry. Pour this into the simmering marinade, whisking constantly. Watch as it thickens into a beautiful, glossy glaze – so satisfying! Once your chicken has rested, slice or chop it into bite-sized pieces and toss it with this warm teriyaki glaze. Every piece should be coated in that sticky, savory goodness.
Now, warm your tortillas! I like to do mine quickly on the grill grates for a minute or so, but a dry skillet or even the microwave works too. Finally, it’s assembly time! Fill each warm tortilla generously with the glazed teriyaki chicken, then pile on that vibrant grilled pineapple pear salsa. If you’re feeling fancy (and you should!), sprinkle with some sesame seeds or a drizzle of sriracha mayo. Serve immediately and prepare for happy faces!
Tips for Success with Your Teriyaki Chicken Tacos
Alright, you’ve got the recipe down, but I’ve got a few extra nuggets of wisdom that’ll take your Teriyaki Chicken Tacos from great to absolutely legendary. These are the little things I’ve picked up along the way that make a big difference in flavor and ease. Don’t skip these; they’re super helpful, especially if you’re new to grilling or making homemade marinades!
Achieving the Best Teriyaki Chicken Tacos
For the juiciest, most flavorful chicken, don’t rush the marinating! Even 30 minutes is good, but if you can swing 2-4 hours, you’ll be rewarded with deeper flavor. When grilling, don’t overcrowd the grill; give each piece space for even cooking and those beautiful char marks. And remember the cornstarch slurry for that perfect, glossy glaze – it’s a game-changer for coating your chicken!
Frequently Asked Questions About Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa
I know when you’re trying a new recipe, especially one with a few moving parts like these Teriyaki Chicken Tacos, questions pop up! So, I’ve put together some of the most common questions I get asked about this dish. Hopefully, these answers will make your cooking experience even smoother and more enjoyable. If you have any others, just ask in the comments below!
Can I Make Teriyaki Chicken Tacos Ahead of Time?
Absolutely! You can marinate the chicken a day in advance, which actually makes it even more flavorful. The salsa is best made fresh, but you can chop the pineapple, pears, and other veggies a few hours ahead of time and store them separately in the fridge. That way, all you have to do is toss them together right before serving!
What Are Good Substitutions for Teriyaki Chicken Tacos Ingredients?
If you don’t have sake or mirin, you can use dry sherry or even just a bit more water in the marinade, though the flavor won’t be quite as complex. For the chicken, shrimp or firm tofu would also be delicious! As for the salsa, if pears aren’t your thing, a little red bell pepper could add a nice crunch and sweetness twist, or even some mango for an extra tropical vibe.
Estimated Nutritional Information for Teriyaki Chicken Tacos
I know some of you like to keep an eye on the numbers, so I’ve put together some estimated nutritional information for these Teriyaki Chicken Tacos. Please remember, these values are just estimates and can vary quite a bit depending on the exact brands you use, how much sauce you add, and even the size of your chicken pieces. Think of it as a general guide!
- Serving Size: 2 tacos
- Calories: 450
- Fat: 15g
- Carbohydrates: 45g
- Protein: 35g
Share Your Teriyaki Chicken Tacos Experience
I absolutely can’t wait for you to try these Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa! When you whip up a batch, please, please, please come back and tell me all about it in the comments below. Did you love the salsa? What was your favorite part? And if you snap a pic, share it on social media and tag me! I always love seeing your creations. Happy cooking, friends!
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Teriyaki Chicken Tacos: 1 Divine Flavor Accident
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
These Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa offer a delightful fusion of sweet, savory, and tangy flavors. Juicy chicken is marinated in a homemade teriyaki sauce, grilled to perfection, and served in warm tortillas. The vibrant salsa, made with grilled pineapple and fresh pears, adds a refreshing and slightly spicy kick, making this dish a perfect balance of textures and tastes.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tbsp sake
- 2 tbsp brown sugar
- 1 tbsp grated fresh ginger
- 2 cloves minced garlic
- 1 tbsp cornstarch (for thickening)
- 1 fresh pineapple, cored and sliced into 1/2-inch rings
- 2 ripe pears, cored and diced
- 1/2 red onion, finely diced
- 1 jalapeño, seeded and minced
- 1/4 cup chopped fresh cilantro
- 2 tbsp lime juice
- 12 small corn or flour tortillas
- Optional garnishes: sesame seeds, extra cilantro, sriracha mayo
Instructions
- Prepare the teriyaki marinade: In a bowl, whisk together soy sauce, mirin, sake, brown sugar, ginger, and garlic. Reserve 1/4 cup of the marinade for later use.
- Place chicken in a shallow dish or resealable bag and pour the remaining marinade over it. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Preheat grill to medium-high heat.
- Grill pineapple slices for 2-3 minutes per side, until grill marks appear and pineapple is slightly caramelized. Remove from grill and dice into small pieces.
- While pineapple is grilling, make the salsa: In a medium bowl, combine diced grilled pineapple, diced pears, red onion, minced jalapeño, chopped cilantro, and lime juice. Toss gently to combine.
- Remove chicken from marinade, discarding excess marinade. Grill chicken for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
- While chicken is grilling, in a small saucepan, bring the reserved 1/4 cup of marinade to a simmer over medium heat. In a small bowl, whisk cornstarch with 1 tablespoon of water to create a slurry. Add the slurry to the simmering marinade, whisking constantly until thickened to a glaze consistency.
- Once chicken is cooked, let it rest for a few minutes, then slice or chop into bite-sized pieces. Toss the cooked chicken with the thickened teriyaki glaze.
- Warm tortillas according to package instructions (on the grill, in a dry skillet, or in the microwave).
- Assemble tacos: Fill each warm tortilla with teriyaki chicken, then top generously with the grilled pineapple pear salsa.
- Garnish with sesame seeds, extra cilantro, or a drizzle of sriracha mayo if desired. Serve immediately.
Notes
- For spicier salsa, leave some seeds in the jalapeño or add a pinch of red pepper flakes.
- Chicken can be cooked in a skillet on the stovetop if a grill is not available.
- Leftover chicken and salsa can be stored separately in the refrigerator for up to 3 days.
- Adjust sweetness of the teriyaki sauce and salsa to your preference.
- Using ripe but firm pears will give the best texture for the salsa.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 25g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Teriyaki Chicken, Tacos, Grilled Pineapple, Pear Salsa, Fusion Cuisine, Chicken Tacos, Pineapple Salsa, Dinner Recipe