Here’s a sweet-savory favorite with a tropical twist 🌮🍍
Teriyaki Chicken Tacos with Grilled Pineapple Salsa
🛒 Ingredients (Serves 4)
For the Teriyaki Chicken:
- 1 lb (450g) boneless, skinless chicken thighs or breasts
- ½ cup teriyaki sauce (store-bought or homemade)
- 1 tbsp olive oil
- 1 tsp garlic (minced)
- 1 tsp grated ginger
For the Grilled Pineapple Salsa:
- 1½ cups fresh pineapple, sliced
- ¼ cup red onion, finely diced
- 1 small jalapeño, minced (optional)
- Juice of 1 lime
- 2 tbsp chopped fresh cilantro
- Pinch of salt
For Assembly:
- 8 small flour or corn tortillas
- Shredded cabbage or slaw mix
- Avocado slices (optional)
- Extra lime wedges
👩🍳 Instructions
1️⃣ Marinate the Chicken
- In a bowl, mix teriyaki sauce, olive oil, garlic, and ginger.
- Add chicken and marinate at least 30 minutes (up to 4 hours for deeper flavor).
2️⃣ Grill the Pineapple
- Grill pineapple slices 2–3 minutes per side until caramelized.
- Chop into small chunks.
- Mix with onion, jalapeño, lime juice, cilantro, and salt.
- Set aside.
3️⃣ Cook the Chicken
- Grill or pan-sear chicken over medium heat until fully cooked (internal temp 165°F / 74°C).
- Let rest 5 minutes, then slice thinly.
4️⃣ Warm the Tortillas
- Heat tortillas in a dry skillet or directly over flame for slight char.
5️⃣ Assemble
- Add shredded cabbage
- Top with sliced teriyaki chicken
- Spoon grilled pineapple salsa over top
- Add avocado and a squeeze of lime
🔥 Flavor Boost Tips
- Add a drizzle of spicy mayo (Greek yogurt + sriracha)
- Sprinkle sesame seeds for crunch
- Use grilled corn tortillas for extra smokiness
💪 Make It Healthier
- Use lettuce wraps instead of tortillas (low carb option)
- Swap teriyaki for a low-sugar version
- Add extra cabbage for fiber
If you’d like, I can also give you:
- A slow cooker version
- A meal prep version for the week
- Or a high-protein macro breakdown
