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Amberly Vahn

Festive Teriyaki Chicken Tacos with Pineapple Salsa

Delight in Teriyaki Chicken Tacos topped with Grilled Pineapple Pear Salsa for a festive twist on a classic dish.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Teriyaki Chicken
  • 1.5 lb. boneless, skinless chicken thighs
  • 0.5 cup teriyaki sauce
  • 2 Tbsp. green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 Tbsp. grated ginger
Group: Grilled Pineapple Pear Salsa
  • 1 cup fresh pineapple, cut into rings
  • 1 ripe pear, diced (Bosc preferred)
  • 0.25 cup finely chopped red onion
  • 1 small jalapeño, seeded and minced
  • 1 Juice lime
  • 0.25 cup fresh cilantro, chopped
  • to taste salt
Group: For Assembly
  • corn or flour tortillas
  • additional cilantro for garnish
  • slices of lime for serving

Equipment

  • Grill or grill pan
  • Large skillet
  • Bowl for marinating
  • Knife and cutting board

Method
 

  1. In a bowl, combine the teriyaki sauce, green onions, garlic, and ginger. Add chicken thighs, ensuring they are fully coated. Cover and marinate for at least 30 minutes.
  2. Preheat your grill or grill pan over medium-high heat. Grill pineapple rings for about 3-4 minutes on each side until caramelized. Remove and dice.
  3. In a bowl, combine grilled pineapple, pear, red onion, jalapeño, lime juice, cilantro, and a sprinkle of salt. Toss gently.
  4. In a skillet, add oil and cook marinated chicken thighs for about 6-8 minutes per side until they reach 165°F internally.
  5. Warm tortillas, fill with grilled chicken and pineapple salsa, and garnish with cilantro and lime.

Notes

Don't skip the marinade as it infuses flavor. Avoid overcrowding the pan and always adjust salsa flavors before serving.