Teriyaki Chicken Pineapple Tacos

Teriyaki chicken tacos with pineapple salsa are the kind of weeknight meal that never gets old in my kitchen. Sweet juicy pineapple and crisp pear mingle with the umami depth of teriyaki chicken and all the crunchy taco fixings I crave. The aroma alone brings everyone running to the table and the quick marinade means you can go from prep to dinner in under an hour

I first tried this after a weekend market run with my kids when I spotted perfect pineapple. It is now our go to taco night treat especially as the weather warms up

Gather Your Ingredients

• Chicken breast: tender and juicy when cooked right look for even thickness and a pale pink color
• Teriyaki sauce: rich with soy and ginger check labels for lower sodium and real ginger
• Garlic: infuses warmth and depth pick bulbs that feel firm and heavy
• Honey: adds a mellow sweetness go for real honey over syrup
• Neutral oil: helps the chicken crisp and grill cleanly sunflower or canola work well
• Salt and freshly ground black pepper: enhance every layer use flaky salt and freshly ground pepper for bigger flavor
• Fresh pineapple: sweet and zesty a ripe fruit has a fragrant scent at the base
• Ripe pear: provides soft texture and gentle floral notes Bartlett pears tend to work best
• Red onion: gives sharp bite choose ones with tight shiny skins
• Jalapeño: brings just enough fire adjust amount based on your spice comfort
• Lime juice: brightens the salsa and balances sweetness rolls under your hand to get the most juice
• Fresh cilantro: earthy citrus notes avoid wilted bunches with dry ends
• Small tortillas: corn or wheat as you prefer fresher tortillas are more pliable and flavorful
• Shredded cabbage: for an optional fresh crunch green or purple cabbage will both do
• Sliced avocado: creamy and mellow if you love extra richness
• Lime wedges: extra zing for finishing I almost always serve extra on the side

How to Make It

Marinate the Chicken:

Whisk teriyaki sauce garlic honey oil salt and pepper in a large bowl until glossy and combined. Toss chicken strips so each piece is coated. Cover and let sit in the refrigerator at least 30 minutes up to overnight. This helps the flavors infuse and keeps the chicken moist

Grill the Pineapple:

Preheat your grill or grill pan to medium high heat. Arrange diced pineapple so the pieces are not touching. Grill for about two to three minutes on each side until you see golden char marks and the sugars start caramelizing. Pineapple should be hot through and smoky sweet

Cook the Chicken:

Remove chicken from the marinade letting excess drip off. Grill strips three to four minutes per side aiming for good sear marks. The pieces are done when opaque all the way through and the juices run clear. Let chicken rest five minutes before cutting into bite sized pieces to keep them tender

Make the Salsa:

In a medium mixing bowl combine your freshly grilled pineapple with diced pear chopped onion jalapeño lime juice and cilantro. Sprinkle with salt and pepper then stir gently to distribute. The salsa should be juicy with every piece lightly coated

Warm the Tortillas:

Heat tortillas one at a time in a dry hot skillet or right over the grill for about thirty seconds per side. You want them soft warm and just starting to blister in places not crisp. Stack them in a towel to keep warm and pliable

Assemble the Tacos:

Lay out each tortilla and build with a layer of chicken and a generous spoonful of salsa. Add cabbage and avocado if you like plus a final squeeze of lime. Tacos should be brimming but foldable for easy eating

Serve:

Arrange all tacos on a platter serve with extra lime wedges and dig in these are best fresh while the flavors are vibrant and the tortillas are still warm

My favorite part is how the teriyaki glaze caramelizes on the grill then soaks up all the citrus from the salsa. The first time I made these my daughter insisted on eating the salsa with a spoon straight from the bowl and now it is a stand alone snack in our house

Flavor Boosters

These tacos are amazing with a dash of toasted sesame seeds sprinkled on top for crunch

Serving Suggestions

Serve tacos with a side of black beans or a fresh green salad for a bigger meal. For parties I like to make mini tacos with street tortillas. A little extra lime juice or even a drizzle of extra teriyaki sauce right before eating makes everything sing

Creative Twists

Boneless chicken thighs can work instead of breast for even more juiciness. Not a fan of pear try mango or apple in the salsa. If cilantro is not your favorite flat leaf parsley offers fresh color with milder flavor. Swap summer peaches or nectarines for the pear when in season. In colder months use canned pineapple in juice for better flavor than off season fresh. Sweet peppers can replace jalapeño for milder winter versions

These tacos bring a little sunshine to my table no matter the season. Try making them once and they are bound to become a new weeknight staple.

Common Questions About This Recipe

→ How long should the chicken marinate?

Marinate chicken for at least 30 minutes, though a longer marinade enhances both flavor and tenderness.

→ Can I use pre-cooked or leftover chicken?

Yes, though grilling freshly marinated chicken provides deeper flavor. Pre-cooked chicken works in a pinch.

→ Is the salsa spicy?

The jalapeño adds mild heat, but spice level can be adjusted by using less or omitting it entirely.

→ What tortillas work best?

Both corn and wheat tortillas are suitable. Toast them briefly for added flavor and pliability.

→ What toppings can I add?

Try sliced avocado, shredded cabbage, extra cilantro, or a squeeze of fresh lime for added freshness.

→ Can this be made ahead?

You can prepare the salsa and marinate chicken in advance. Assemble tacos just before serving for best texture.