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
Scale
- 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