🌮 Teriyaki Chicken Tacos with Grilled Pineapple Salsa
Sweet, smoky, savory, and fresh — a perfect flavor balance.
🛒 Ingredients (Serves 4)
🍗 Teriyaki Chicken
- 1½ lbs boneless, skinless chicken thighs (or breasts)
- ½ cup teriyaki sauce
- 1 tbsp soy sauce
- 1 tsp fresh grated ginger
- 2 cloves garlic, minced
- 1 tbsp olive oil
🍍 Grilled Pineapple Salsa
- 1½ cups fresh pineapple rings or chunks
- ¼ cup red onion, finely diced
- 1 small jalapeño, minced (optional)
- Juice of 1 lime
- 2 tbsp chopped cilantro
- Pinch of salt
🌮 For Serving
- 8 small corn or flour tortillas
- 1 cup shredded cabbage
- 1 avocado, sliced
- Lime wedges
👩🍳 Instructions
1️⃣ Marinate
Mix teriyaki sauce, soy sauce, ginger, garlic, and olive oil.
Marinate chicken at least 30 minutes (up to 4 hours).
2️⃣ Grill Pineapple
Grill over medium-high heat 2–3 minutes per side until lightly charred.
Chop and mix with onion, jalapeño, lime juice, cilantro, and salt.
3️⃣ Cook Chicken
Grill or pan-cook 5–7 minutes per side until internal temp reaches 165°F (74°C).
Rest 5 minutes, then slice.
4️⃣ Assemble Tacos
Warm tortillas.
Layer cabbage, chicken, pineapple salsa, and avocado.
Finish with a squeeze of lime.
💡 Quick Variations
- Low-sugar: Use homemade teriyaki (soy sauce + garlic + ginger + splash of honey or monk fruit).
- Spicy: Add chili flakes or sriracha.
- Meal prep: Store chicken and salsa separately for up to 4 days.
If you’d like, I can give you a 20-minute quick version or a slow-cooker version next.
