🌮 Teriyaki Chicken Tacos with Grilled Pineapple Salsa
A perfect mix of sweet, smoky, savory, and fresh — great for weeknights or entertaining.
🛒 Ingredients (Serves 4)
🍗 Teriyaki Chicken
- 1½ lbs boneless, skinless chicken thighs (juicier) or breasts
- ½ cup teriyaki sauce
- 1 tbsp soy sauce
- 1 tsp fresh grated ginger
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp sesame oil (optional, for extra flavor)
🍍 Grilled Pineapple Salsa
- 1½ cups fresh pineapple rings or spears
- ¼ cup red onion, finely diced
- 1 small jalapeño, minced (optional)
- Juice of 1 lime
- 2 tbsp chopped cilantro
- Pinch of salt
🌮 For Assembly
- 8 small corn or flour tortillas
- 1 cup shredded purple or green cabbage
- 1 avocado, sliced
- Extra cilantro
- Lime wedges
👩🍳 Instructions
1️⃣ Marinate the Chicken
Whisk together teriyaki sauce, soy sauce, ginger, garlic, olive oil, and sesame oil.
Add chicken and marinate at least 30 minutes (up to 4 hours).
2️⃣ Grill the Pineapple
- Grill over medium-high heat 2–3 minutes per side until caramelized.
- Let cool slightly, then chop.
- Toss with red onion, jalapeño, lime juice, cilantro, and salt.
- Refrigerate until serving.
3️⃣ Cook the Chicken
Grill: 5–7 minutes per side until internal temp reaches 165°F (74°C).
OR Skillet: Cook over medium-high heat until nicely caramelized and cooked through.
Let rest 5 minutes, then slice or chop.
4️⃣ Assemble
- Warm tortillas.
- Add cabbage for crunch.
- Top with sliced chicken.
- Spoon on grilled pineapple salsa.
- Add avocado and extra lime.
🔥 Optional Add-Ons
- Drizzle with spicy mayo (Greek yogurt + sriracha).
- Sprinkle toasted sesame seeds.
- Add pickled red onions for tang.
If you’d like, I can also give you:
- A low-sugar homemade teriyaki sauce
- A slow-cooker version
- Or a meal-prep plan for the week 🌮
