These vibrant teriyaki chicken tacos bring together the best of Hawaiian and Mexican influences, creating a dish filled with sweet, savory, tangy, and fresh flavors. Tender grilled chicken glazed in a flavorful teriyaki marinade pairs beautifully with a bright pineapple–pear salsa, offering a colorful, crowd-pleasing meal perfect for weeknights or entertaining.

Why You’ll Love This Recipe

These tacos deliver a deliciously balanced combination of tender teriyaki-glazed chicken, smoky grilled pineapple, and crisp pear for irresistible texture and flavor. They come together in under an hour, use widely available ingredients, and are naturally dairy-free with easy gluten-free options. This fusion of flavors feels special while still being simple enough for everyday cooking, making it a versatile favorite for family dinners or gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound chicken breast, cut into uniform strips
1/2 cup teriyaki sauce
2 garlic cloves, finely minced
1 tablespoon honey
1 tablespoon neutral oil
Salt and freshly ground black pepper to taste

1 cup fresh pineapple, diced
1 ripe pear, diced
1/4 cup red onion, finely chopped
1 jalapeño, finely diced
Juice of 1 lime
2 tablespoons fresh cilantro, chopped
Salt and freshly ground black pepper to taste

8 small corn or flour tortillas (about 5-inch)
Shredded cabbage (optional)
Sliced avocado (optional)
Lime wedges for serving (optional)

Directions

1. In a mixing bowl, whisk together the teriyaki sauce, minced garlic, honey, neutral oil, salt, and pepper until smooth. Add the chicken strips, coat thoroughly, cover, and refrigerate for at least 30 minutes to allow the flavors to absorb.
2. Preheat a grill or grill pan over medium-high heat. Spread the pineapple pieces in a single layer and grill for 2–3 minutes per side until caramelized with visible grill marks. Set aside to cool slightly.
3. Grill the marinated chicken for 3–4 minutes per side until fully cooked and lightly charred. Allow the chicken to rest for a few minutes, then slice into bite-sized pieces.
4. In a medium bowl, combine the grilled pineapple, diced pear, red onion, jalapeño, lime juice, cilantro, salt, and pepper. Stir well to create a bright and balanced salsa.
5. Warm the tortillas on the grill or in a dry skillet for about 30 seconds per side until soft, warm, and lightly toasted.
6. Assemble the tacos by layering sliced teriyaki chicken into each tortilla, followed by generous spoonfuls of pineapple–pear salsa. Add optional cabbage, avocado, or a squeeze of lime if desired.
7. Arrange the tacos on a serving platter and enjoy while warm.

Servings and timing

Serves 4 (makes about 8 tacos)
Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes

Variations

• Substitute the chicken with shrimp, tofu, or grilled portobello mushrooms for alternative protein options.
• Replace pear with mango for a tropical twist.
• Use serrano or milder peppers to adjust heat levels.
• Add crunchy toppings such as radish slices or pickled onions for extra texture.
• Switch to gluten-free tortillas to accommodate dietary needs.

Storage/Reheating

Store the chicken, salsa, and tortillas separately for best results.
The cooked chicken keeps well for up to 3 days in the refrigerator and can be reheated gently in a skillet over low heat.
The salsa maintains freshness for up to 2 days and tastes even better after a short rest as the flavors meld.
Warm tortillas just before serving to maintain their softness and pliability.

FAQs

Can I use canned pineapple instead of fresh?

Yes, but fresh is best for grilling. If using canned pineapple rings, choose those packed in juice and pat them dry before grilling.

Can I prepare the chicken ahead of time?

You can marinate the chicken up to 24 hours in advance. Cook it fresh for the best texture and flavor.

What type of pear is ideal for the salsa?

Bartlett or Anjou pears work beautifully because they stay firm while adding natural sweetness.

How spicy will the salsa be with jalapeño?

It ranges from mild to medium. Remove the seeds and membranes for less heat.

Can I bake the chicken instead of grilling?

Yes, bake at 400°F (205°C) for about 15–18 minutes, then broil briefly to add caramelization.

What tortillas work best for these tacos?

Both corn and flour tortillas work well. Choose whichever suits your preference.

How can I make this recipe gluten-free?

Use gluten-free teriyaki sauce and gluten-free corn tortillas.

Can I double the recipe for a crowd?

Absolutely—double both the chicken and salsa quantities. Grill in batches for even cooking.

What other toppings complement these tacos?

Try shredded cabbage, sliced avocado, pickled onions, or a drizzle of spicy mayo.

Can I make the salsa ahead?

Yes, the salsa can be prepared a few hours in advance and stored in the fridge until serving.

Conclusion

These teriyaki chicken tacos with pineapple offer a fresh, lively fusion of flavors that make every bite memorable. With tender grilled chicken, smoky-sweet fruit, and vibrant salsa, this recipe transforms a simple taco night into something truly special. Whether you’re cooking for family or entertaining guests, this dish is easy to prepare, full of color, and consistently satisfying.

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