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Teriyaki Chicken Tacos With Pineapple Pear Salsa

Teriyaki Chicken Tacos With Pineapple Pear Salsa

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TERIYAKI CHICKEN TACOS WITH PINEAPPLE PEAR SALSA

 

Hello, my foodie friends

These Teriyaki Chicken Tacos with Pineapple Pear Salsa are worth every minute they take to hit your table. Tender, marinated chicken bites are sautéed to perfection and nestled into soft flour tortillas with fluffy rice, a vibrant pineapple-pear salsa, and a luscious pineapple-lime crema.
‘Yummy’ doesn’t even begin to cover it—these tacos are a must-try! The bold teriyaki chicken paired with the sweet, tangy salsa and that creamy, dreamy sauce creates a flavor combo that’s downright irresistible.

Ingredients You’ll Need

Teriyaki Chicken:

  • 1 packet Grill Mates 7 Spice Teriyaki Marinade
  • 1.5 lb. boneless chicken breast, cut into bite-sized pieces
  • 1 tbsp. oil 
 Tacos:
  • 6 flour tortillas
  • 8 oz. Monterey Jack cheese, shredded
  • 1 cup white rice
Pineapple Pear Salsa:
  • ½ cup pineapple tidbits (drained)
  • 1 pear, peeled and diced
  • 1 red bell pepper, diced
  • ½ sweet onion, diced
  • 2 tbsp. diced jalapeño
  • ½ cup fresh cilantro, chopped
  • 1 tbsp. lime juice
  • ⅛ tsp ground ginger
  • ⅛ tsp ground cumin
  • ⅛ tsp salt
  • ⅛ tsp black pepper
Pineapple Lime Crema:
    • 5.3 oz. pineapple yogurt
    • 2 tbsp. mayonnaise
    • ½ tbsp. lime juice

How to Make Teriyaki Chicken Tacos

 

Step 1: Marinate the Chicken:
  • Prepare the Grill Mates 7 Spice Teriyaki Marinade according to the packet instructions (usually mixing the powder with oil, water, and soy sauce).
  • Place the bite-sized chicken pieces in a bowl or zip-top bag, pour the marinade over, and toss to coat. Let it marinate in the fridge for at least 30 minutes (or up to 2 hours if you’ve got the time—more flavor!).

 

Step 2: Cook the Rice:

  • While the chicken marinates, cook the rice. Bring 2 cups of water to a boil, add the 1 cup of white rice, reduce to a simmer, cover, and cook for about 15 minutes or until fluffy. Set aside and keep warm.

Step 3: Make the Pineapple Pear Salsa:

  • In a medium bowl, combine the pineapple tidbits, diced pear, red bell pepper, sweet onion, jalapeño, and cilantro.
  • Add the lime juice, ginger, cumin, salt, and black pepper. Stir well to mix all those vibrant flavors. Taste and adjust seasoning if needed. Set aside to let the flavors meld.
Step 4: Prepare the Pineapple Lime Crema:
  • In a small bowl, whisk together the pineapple yogurt, mayonnaise, and lime juice until smooth. Pop it in the fridge to chill while you cook the chicken.

 

Step 5: Cook the Chicken:

  • Heat 1 tbsp. of oil in a large skillet over medium-high heat.
  • Remove the chicken from the marinade (discard excess marinade) and sauté the pieces for 6-8 minutes, stirring occasionally, until cooked through and slightly caramelized. (Internal temp should hit 165°F if you’re checking.) Remove from heat.

 

Step 6: Warm the Tortillas:

  • Heat the flour tortillas—either in a dry skillet for 20-30 seconds per side, or wrap them in foil and pop them in a 350°F oven for 5 minutes. Keep them soft and pliable.
Step 7: Assemble the Tacos:
  • Spoon a small scoop of cooked rice onto each tortilla.
  • Add a generous portion of teriyaki chicken bites.
  • Sprinkle shredded Monterey Jack cheese over the warm chicken (it’ll melt a little—yum).
  • Top with a big spoonful of pineapple pear salsa.
  • Drizzle with the pineapple lime crema.
Step 8: Serve and enjoy!
  • Plate them up and dig in! These tacos are best enjoyed fresh while the chicken’s hot and the flavors are popping.

Why You’ll Love these Teriyaki Chicken Tacos

Teriyaki Chicken Tacos With Pineapple Pear Salsa

Print Recipe Pin Recipe
Total Time 1 hour
Course Main Course
Cuisine Mediterranean
Servings 6

Ingredients
  

  • 1 grill mates 7 spice teriyaki marinade
  • 1.5 lb chicken breast
  • 6 flour tortillas
  • 8 oz Monterey jack cheese (shredded)
  • 1 cup white rice (uncooked)

Salsa

  • 1/2 cup pineapple tidbits
  • 1 pear (sliced)
  • 1 red bell pepper (diced
  • 1/2 sweet onion (diced)
  • 2 tbsp diced jalapeno
  • 1/2 cup cilantro (chopped)
  • 1 tbsp lime juice
  • 1/8 tsp ground ginger
  • 1/8 tsp ground cumin
  • 1/8 tsp salt
  • 1/8 tsp black pepper

Pineapple Lime Crema

  • 5.3 oz pineapple yogurt
  • 2 tbsp mayonnaise
  • 1/2 tbsp lime juice

Instructions
 

  • Cook rice according to package directions.
  • Cut chicken into cubes and add to a freezer bag.
  • Reserve 1/4 cup marinade and add remaining teriyaki marinade, Toos to evenly coast the chicken.
  • Marinate for 30 minutes at room temperature or overnight in the refrigerator.
  • Heat large nonstick skillet on medium heat.
  • Drizzle with olive oil.
  • Add the onions, pineapple, pear, bell pepper, and jalapeno, and cook stirring occasionally for about 10 minutes.
  • Add all the caramelized veggies to a bowl.
  • Add the cilantro, lime juice, ginger, cumin, and salt and pepper.
  • Let chill in the refrigerator.
  • Whist all of the pineapple lime cream ingredients together in a small bowl.
  • Store in the refrigerator until ready to use.
  • Heat a large non-stick skillet over medium-high heat.
  • Once very hot, add the chicken and marinade.
  • Cook, undisturbed for 5 minutes, stir chicken and cook for approximately 7 more minutes.
  • Toss chicken in reserved teriyaki sauce until evenly coated.
  • assemble by adding rice, cheese, teriyaki chicken followed by the salsa and drizzle with the lime cream.
  • Serve and enjoy.
Keyword Healthy

Tips & Variations

  • Spice it Up: If you love heat, leave the seeds in the jalapeño or add a dash of hot sauce to the crema.
  • Time Saver: You can marinate the chicken the night before to cut down on prep time.
  • Cheese Melt: For extra gooeyness, pop the assembled tacos under the broiler for a minute to melt the cheese before adding the salsa and crema.

Check out my last posed if you missed it: Butternut Squash Lasagna