Teriyaki Chicken Tacos with Pineapple Pear Salsa

A sweet-savory fusion of grilled teriyaki chicken and tropical salsa tucked into warm tortillas—these tacos blend Japanese and Latin flavors into one juicy, vibrant bite. Perfect for weeknights, summer grilling, or when you want something fresh with a kick.

Why You’ll Love This Recipe

These aren’t your average tacos. They bring together the umami-rich depth of teriyaki with the bright sweetness of grilled pineapple and crisp pear—a flavor combo that’s unexpected, balanced, and totally addictive. Easy to make, fun to build, and packed with texture, they’re ideal for family dinners, taco nights, or impressing guests without stress.

Ingredients

Teriyaki Chicken

• 450g boneless chicken breast, sliced into thin strips
• 120ml teriyaki sauce (low-sodium if preferred)
• 2 garlic cloves, finely minced
• 15ml honey (or maple syrup for vegan option)
• 15ml neutral oil (like canola or avocado)
• Salt, to taste
• Freshly ground black pepper, to taste

Grilled Pineapple Pear Salsa

• 150g fresh pineapple, peeled and diced
• 1 ripe but firm pear (Bartlett or Anjou), diced
• 40g red onion, finely chopped
• 1 jalapeño, seeds removed and finely diced (optional for heat)
• Juice of 1 lime
• 8g fresh cilantro, chopped (about 2 tbsp)
• Salt, to taste
• Freshly ground black pepper, to taste

To Serve

• 8 small tortillas (6-inch corn or flour)
• Optional: shredded cabbage or slaw
• Optional: sliced avocado or guacamole
• Optional: extra lime wedges

Step-by-Step Instructions

1. Marinate the chicken:
   In a bowl, whisk together teriyaki sauce, minced garlic, honey, oil, salt, and pepper. Add chicken strips and toss to coat. Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).
2. Grill the pineapple:
   Preheat grill or grill pan over medium-high heat. Place pineapple in a single layer and grill 2–3 minutes per side until lightly charred and caramelized. Remove and set aside to cool slightly.
3. Cook the chicken:
   Grill marinated chicken strips for 3–4 minutes per side, until fully cooked (internal temp 165°F / 74°C) and lightly charred. Transfer to a plate, tent with foil, and let rest 5 minutes before slicing into bite-sized pieces.
4. Make the salsa:
   In a bowl, combine grilled pineapple, raw diced pear, red onion, jalapeño, lime juice, and cilantro. Season with salt and pepper. Gently stir to combine. Let sit 10 minutes for flavors to meld.
5. Warm the tortillas:
   Heat tortillas on the grill, in a dry skillet, or over a gas flame (for flour) — about 30 seconds per side until soft and lightly toasted. Keep warm in a cloth-lined basket or wrapped in foil.
6. Assemble the tacos:
   Fill each tortilla with teriyaki chicken. Top generously with pineapple pear salsa. Add shredded cabbage, avocado, or a squeeze of lime if desired.
7. Serve immediately, with extra lime wedges on the side.

You Must Know

• Don’t over-marinate chicken — more than 2 hours in acidic marinade can make it mushy.
• Slice chicken against the grain — for tender bites.
• Use firm pear — ripe but not soft, so it holds shape in salsa.
• Grill pineapple first — enhances sweetness and adds smoky depth.
• Rest the chicken — keeps it juicy when sliced.

Storage Tips

• Store leftover chicken and salsa separately in airtight containers in the fridge for up to 3 days.
• Reheat chicken gently in a skillet or microwave.
• Salsa is best fresh; if storing, add fresh cilantro and lime juice before serving.
• Tortillas reheat well in a dry pan.

Ingredient Substitutions

Serving Suggestions

• Serve with a cold beer, sparkling water with lime, or green tea.
• Pair with a simple cabbage slaw dressed in rice vinegar and sesame oil.
• Great for taco bars—set out toppings and let everyone build their own.
• Double the salsa and serve extra on the side.

Cultural Context

This recipe celebrates global kitchen creativity—teriyaki from Japan, tacos from Mexico, and the modern love of bold fusion flavors. Born in home kitchens and food trucks alike, dishes like this reflect how cultures share, adapt, and reinvent tradition. It’s not about authenticity—it’s about joy on a plate.

Pro Tips

• Double the batch — great for meal prep or leftovers.
• Add crunch — top with toasted sesame seeds or crushed tortilla strips.
• Make it spicy — drizzle with sriracha or chipotle mayo.
• Skip the grill? Use a stovetop skillet for both pineapple and chicken.
• For smokier flavor, add ½ tsp smoked paprika to the marinade.

Frequently Asked Questions

Q: Can I bake the chicken instead of grilling?
A: Yes. Bake at 400°F (200°C) for 15–18 minutes, flipping halfway.

Q: Why did my salsa get watery?
A: Likely from overripe fruit or undrained pineapple. Pat dry after grilling and use firm fruit.

Q: Can I make this ahead?
A: Yes. Marinate chicken and chop salsa ingredients separately. Assemble just before serving.

Q: Is this gluten-free?
A: Only if using GF teriyaki sauce and corn tortillas. Most teriyaki contains wheat—check labels.

Q: Can I use canned pineapple?
A: Not recommended. Fresh grills better and has brighter flavor. If needed, drain and pat dry thoroughly.

Allergy Information

Contains: none inherently, but check labels.
Gluten-free option: Use certified GF teriyaki sauce and corn tortillas.
Dairy-free: This recipe is naturally dairy-free.
Always verify ingredients—especially sauces and tortillas—for allergens.

Nutrition Facts (Per Serving – Approximate)

Based on 4 servings (2 tacos each)

• Calories: 420
• Fat: 12g
• Saturated Fat: 3g
• Carbohydrates: 48g
• Fiber: 4g
• Sugar: 22g (natural from fruit and honey)
• Protein: 30g
• Sodium: 680mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.

Final Thought: These tacos don’t need a passport to feel adventurous. One bite—sweet, salty, smoky, fresh—and you’re reminded: the best meals are the ones that travel across borders and land right on your plate with joy.