01 -
In a bowl, whisk together teriyaki sauce, minced garlic, honey, neutral oil, salt, and black pepper. Add chicken strips and coat thoroughly. Cover and refrigerate for at least 30 minutes.
02 -
Preheat grill or grill pan over medium-high heat. Grill diced pineapple in a single layer for 2 to 3 minutes per side until lightly caramelized. Remove and set aside.
03 -
Remove marinated chicken from refrigerator. Place strips on preheated grill and cook for 3 to 4 minutes per side until fully cooked and lightly charred. Allow chicken to rest before slicing into bite-sized pieces.
04 -
In a bowl, combine grilled pineapple, diced pear, red onion, jalapeño, lime juice, and chopped cilantro. Season with salt and black pepper, then mix well to integrate all components.
05 -
Heat tortillas on the grill or in a dry skillet over medium heat for about 30 seconds per side until pliable and lightly toasted.
06 -
Lay warm tortillas flat and fill with grilled chicken. Top with generous spoonfuls of pineapple pear salsa and, if desired, add shredded cabbage, sliced avocado, and a squeeze of lime.
07 -
Arrange filled tacos on a serving platter and serve with extra lime wedges if desired.