Teriyaki Chicken Tacos with Pineapple
235
18
1.30k
Cooking can be a delightful journey, and combining flavors from different culinary cultures can yield extraordinary results. Today, I’m thrilled to share one of my favorite recipes: Teriyaki Chicken Tacos with Pineapple. Picture succulent strips of marinated chicken embraced by warm tortillas, all topped with a vibrant pineapple-pear salsa. This dish is not just a delicious fusion; it’s perfect for busy weeknights, casual gatherings, or when you crave something a bit different yet comforting.
Why you’ll love this dish
So, why should you make Teriyaki Chicken Tacos with Pineapple? First off, the balance of savory teriyaki chicken and sweet fruity salsa is a match made in culinary heaven. These tacos come together quickly, making them an ideal choice for a stress-free dinner. They’re also versatile; you can easily customize them to fit your family’s taste preferences.
"The blend of flavors from the teriyaki and pineapple is just unreal! My kids couldn’t get enough of these tacos!" – A happy home cook.
Whether it’s a casual Friday night or a summer barbecue, these tacos bring exciting flavors to the table without requiring you to spend hours in the kitchen. Plus, they’re budget-friendly and family-approved!
Preparing Teriyaki Chicken Tacos with Pineapple
This recipe is as straightforward as it is satisfying. You’ll be marinating chicken, grilling it alongside some pineapple, and then deftly assembling your tacos. A lovely salsa made with fresh fruit brings a crunch and sweetness that perfectly complements the savory chicken. Ready to dive in? Let’s go through the essential ingredients!
What you’ll need
Gather these items:
- 450 g chicken breast, cut into uniform strips
- 120 ml teriyaki sauce
- 2 garlic cloves, finely minced
- 15 ml honey
- 15 ml neutral oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 150 g fresh pineapple, diced
- 1 ripe pear, diced
- 40 g red onion, finely chopped
- 1 jalapeño, finely diced
- Juice of 1 lime
- 8 g fresh cilantro, chopped
- 8 small tortillas (corn or wheat, about 12 cm diameter)
- Optional: shredded cabbage for crunch
- Optional: sliced avocado for creaminess
- Optional: lime wedges for that refreshing zest
Feel free to adjust the ingredients based on what you have at home; for instance, swapping the pear for mango can create a delightful twist.
Step-by-step instructions
-
Marinate the Chicken: In a mixing bowl, whisk together the teriyaki sauce, minced garlic, honey, neutral oil, salt, and black pepper. Add the chicken strips and toss to coat evenly. Cover and let marinate in the fridge for at least 30 minutes.
-
Grill the Pineapple: Preheat your grill or grill pan to medium-high heat. Grill the diced pineapple in a single layer for 2 to 3 minutes on each side, until you see lovely caramelized marks. Remove from heat and set aside.
-
Cook the Chicken: Place the marinated chicken strips on the grill and cook for 3 to 4 minutes per side, ensuring they’re fully cooked and lightly charred. Allow the chicken to rest before slicing it into bite-sized pieces.
-
Prepare the Salsa: In a separate bowl, mix together the grilled pineapple, diced pear, chopped onion, jalapeño, lime juice, and cilantro. Add salt and pepper to taste, and stir to combine.
-
Warm the Tortillas: Heat the tortillas on the grill or in a dry skillet over medium heat for about 30 seconds on each side until they’re pliable and slightly toasted.
-
Assemble the Tacos: Lay the warm tortillas flat. Fill them with grilled chicken and top with the pineapple-pear salsa. If desired, add shredded cabbage, sliced avocado, and a squeeze of lime.
-
Serve: Arrange your assembled tacos on a platter, and serve them with extra lime wedges for a bright finish.
Best ways to enjoy it
These Teriyaki Chicken Tacos are delightful on their own, but here are a few creative serving suggestions: Pair them with a side of spicy corn salad for extra crunch, or try serving them alongside tortilla chips and fresh guacamole for a complete fiesta. They also pair beautifully with a light cucumber salad or roasted veggies for a refreshing twist.
Keeping leftovers fresh
Got leftovers? No problem! Store any uneaten tacos in an airtight container in the fridge for up to 2 days. You can reheat the chicken and pineapple in the microwave or a skillet until warmed through. For optimal taste, it’s best to store the salsa separately to keep the tortillas from getting soggy.
If you’re thinking about long-term storage, you can freeze the marinated chicken in advance. Just remember to let it thaw in the fridge overnight before grilling.
Helpful cooking tips
- Marinating Time: Allowing the chicken to marinate longer than 30 minutes will enhance the flavor even more—consider doing this in the morning for dinner-time magic.
- Grilling Tips: Ensure your grill is adequately preheated for the chicken to achieve that beautiful char and prevent sticking.
- Salsa Customization: Experiment with different fruits in your salsa. Mango, for example, lends a delightful sweetness that complements the teriyaki perfectly.
Creative twists
Feel free to make this recipe your own! If you prefer a vegetarian option, tofu can be marinated in teriyaki sauce and grilled instead. Try spicy kimchi as an alternative topping for a flavorful kick, or go for a tropical theme and add coconut flakes to the salsa. You could even swap tortillas for lettuce wraps for a lighter, low-carb option.
Common questions
- Can I use chicken thighs instead of breasts? Absolutely! Chicken thighs will add even more flavor and juiciness to your tacos.
- What if I don’t have teriyaki sauce? You can create your own blend: combine soy sauce, brown sugar, garlic, ginger, and a splash of rice vinegar for a quick substitute.
- How long does the marinated chicken last in the fridge? Marinated chicken can be kept in the refrigerator for up to 2 days. Beyond that, consider freezing.
There you have it: Teriyaki Chicken Tacos with Pineapple, a delightful mix that brings a taste of the tropics to your dinner table. Enjoy the culinary adventure!
Teriyaki Chicken Tacos with Pineapple
Ingredients
Method
- In a mixing bowl, whisk together the teriyaki sauce, minced garlic, honey, neutral oil, salt, and black pepper. Add the chicken strips and toss to coat evenly. Cover and let marinate in the fridge for at least 30 minutes.
- Preheat your grill or grill pan to medium-high heat. Grill the diced pineapple in a single layer for 2 to 3 minutes on each side, until you see lovely caramelized marks. Remove from heat and set aside.
- Place the marinated chicken strips on the grill and cook for 3 to 4 minutes per side, ensuring they’re fully cooked and lightly charred. Allow the chicken to rest before slicing it into bite-sized pieces.
- In a separate bowl, mix together the grilled pineapple, diced pear, chopped onion, jalapeño, lime juice, and cilantro. Add salt and pepper to taste, and stir to combine.
- Heat the tortillas on the grill or in a dry skillet over medium heat for about 30 seconds on each side until they’re pliable and slightly toasted.
- Lay the warm tortillas flat. Fill them with grilled chicken and top with the pineapple-pear salsa. If desired, add shredded cabbage, sliced avocado, and a squeeze of lime.
- Arrange your assembled tacos on a platter, and serve them with extra lime wedges for a bright finish.
