Teriyaki Chicken Tacos With Pineapple Pear Salsa
TERIYAKI CHICKEN TACOS WITH PINEAPPLE PEAR SALSA
Teriyaki marinated chicken bites sauteed and served on a flour tortilla with rice pineapple pear salsa and a pineapple lime cream sauce.
Yummy is a very good word for this chicken taco. The unique flavors of the pineapple and pear salsa with the teriyaki chicken and cream sauce are something you have to try.
WHAT YOU NEED
grill mates 7 spice teriyaki
chicken breast
flour tortillas
Monterey jack cheese
white rice
pineapple tidbits
pear
red bell pepper
sweet onion
jalapeno
cilantro
lime juice
ground ginger
ground cumin
salt
black pepper
pineapple yogurt
mayonnaise
HOW TO MAKE IT
Cook rice according to package directions. Cut chicken into cubes and add to a freezer bag. Reserve ¼ cup marinade and add remaining Teriyaki Marinade; toss to evenly coat chicken.
Marinate 30 minutes at room temperature or up to overnight in the refrigerator.
Salsa
Heat a large nonstick skillet on medium heat. Drizzle with olive oil. Add the onion, pineapple, pear, bell pepper, and jalapeno, and cook stirring occasionally about 8-10 minutes or until caramelized.
Add all the caramelized veggies to a bowl. Add the cilantro, lime juice, ginger, cumin, and salt and pepper. Let chill in the refrigerator.
Pineapple Lime Crema
Whisk all of the Pineapple Lime Crema ingredients together in a small bowl. Store in the refrigerator until ready to use.
Chicken
Heat a large non-stick skillet over medium-high heat.
Once very hot, add chicken and marinade. Cook, undisturbed for 3-5 minutes, stir chicken and cook for approximately 5-7 more minutes.
Toss chicken strips in reserved 1/4 cup Teriyaki Sauce until evenly coated. Assemble by adding rice, cheese, Teriyaki Chicken followed by Grilled Pineapple Pear Salsa.
Drizzle with Pineapple Lime Crema.
Serve and enjoy.
Teriyaki Chicken Tacos With Pineapple Pear Salsa
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.