Name: Teriyaki Pineapple Chicken Tacos
Ingredients: 1 lb (≈ 450 g) chicken breast, cut into strips; ½ cup teriyaki sauce; 2 cloves garlic, finely minced; 1 tbsp honey; 1 tbsp neutral oil (e.g. canola or vegetable); Salt and freshly ground black pepper, to taste; 1 cup fresh pineapple, diced; 1 ripe pear, diced; ¼ cup red onion, finely chopped; 1 jalapeño, finely diced (seeds removed if you prefer milder heat); Juice of 1 lime; 2 tbsp fresh cilantro, chopped; Salt and pepper, to taste; 8 small tortillas (corn or flour, about 5‑inch); Optional toppings: shredded cabbage, sliced avocado, extra lime wedges

Description

These tacos bring a vibrant fusion of sweet, savory, and smoky flavors: tender teriyaki‑glazed chicken paired with grilled pineapple and crisp pear salsa, all wrapped in warm tortillas for a tropical twist on taco night.

Ingredients

Scale

1 lb (≈ 450 g) chicken breast, cut into strips
½ cup teriyaki sauce
2 cloves garlic, finely minced
1 tbsp honey
1 tbsp neutral oil (e.g. canola or vegetable)
Salt and freshly ground black pepper, to taste
1 cup fresh pineapple, diced
1 ripe pear, diced
¼ cup red onion, finely chopped
1 jalapeño, finely diced (seeds removed if you prefer milder heat)
Juice of 1 lime
2 tbsp fresh cilantro, chopped
Salt and pepper, to taste
8 small tortillas (corn or flour, about 5‑inch)
Optional toppings: shredded cabbage, sliced avocado, extra lime wedges

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Instructions

In a bowl, whisk together teriyaki sauce, minced garlic, honey, oil, salt, and pepper until smooth. Toss the chicken strips in the marinade to coat evenly. Cover and refrigerate for at least 30 minutes.
Preheat a grill or grill pan over medium‑high heat. Grill the pineapple pieces for 2–3 minutes per side until caramelized and with grill marks. Remove and dice if needed.
Grill the marinated chicken strips for 3–4 minutes per side or until cooked through and nicely charred. Let rest, then slice into bite‑sized pieces.
In a bowl, combine grilled pineapple, diced pear, red onion, jalapeño, lime juice, and cilantro. Season with salt and pepper, then mix well.
Warm tortillas on the grill or in a dry skillet for about 30 seconds per side. Keep wrapped in a clean towel to stay warm.
Assemble tacos by placing sliced chicken on tortillas, topping with pineapple‑pear salsa, and adding optional toppings. Serve with lime wedges.

Notes

Marinate the chicken longer for deeper flavor.
Use canned pineapple if fresh is unavailable, but drain well.
Add a drizzle of extra teriyaki sauce over the tacos before serving for a flavor boost.
Substitute pear with mango or apple for a different fruity twist.