I love how these teriyaki chicken tacos combine sweet, savory, and smoky flavors into one vibrant meal. I make tender teriyaki-glazed chicken, tuck it into warm tortillas, and top everything with a juicy grilled pineapple pear salsa. This dish feels fresh, colorful, and satisfying every time I serve it.
Why You’ll Love This Recipe
I enjoy this recipe because it is easy to prepare while still feeling bold and exciting. I like how the sweetness of the teriyaki sauce pairs perfectly with the smoky grilled fruit. I also appreciate how flexible it is, making it great for both quick dinners and casual gatherings.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 ½ lb boneless, skinless chicken thighs or chicken breasts
½ cup teriyaki sauce
1 tablespoon soy sauce
1 tablespoon olive oil
2 cloves garlic, minced
1 ½ cups fresh pineapple, sliced
1 large ripe pear, sliced
¼ cup red onion, finely chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh lime juice
8 small corn or flour tortillas
½ teaspoon salt
¼ teaspoon black pepper
Directions
I begin by cutting the chicken into bite-sized pieces and placing them in a bowl. I mix the teriyaki sauce, soy sauce, olive oil, and garlic, then pour the mixture over the chicken and stir until everything is well coated.
I heat a grill pan or outdoor grill over medium-high heat. I grill the pineapple and pear slices for a few minutes on each side until they develop light grill marks. I remove them from the heat, chop them into small pieces, and combine them with red onion, cilantro, lime juice, salt, and pepper to create the salsa.
Using the same grill or pan, I cook the marinated chicken until it is fully cooked and nicely caramelized, stirring occasionally. Once done, I remove it from the heat and let it rest briefly.
I warm the tortillas, fill them with the teriyaki chicken, and top each one generously with the grilled pineapple pear salsa. I serve them immediately while everything is warm and fresh.
Servings And Timing
I usually prepare this recipe to serve 4 people, making about 8 tacos.
Prep time is approximately 20 minutes.
Cook time takes around 20 minutes.
Total time is about 40 minutes.
Variations
I sometimes add sliced jalapeño to the salsa when I want extra heat. I also like including sliced avocado for a creamy texture. When I want a citrus twist, I add a bit of orange zest to the salsa.
Storage/Reheating
I store leftover chicken and salsa separately in airtight containers in the refrigerator for up to 3 days. I reheat the chicken in a skillet or microwave until warmed through. I prefer keeping the salsa cold and warming fresh tortillas before assembling leftovers.
FAQs
Can I prepare the chicken ahead of time?
I often cook the chicken in advance and store it in the refrigerator. It reheats well and saves time later.
Can I cook this recipe without a grill?
I regularly use a grill pan or a standard skillet, and both work perfectly.
What tortillas do I prefer for this recipe?
I usually use corn tortillas, but flour tortillas also work well if I want a softer bite.
Can I adjust the sweetness of the dish?
I reduce the teriyaki sauce slightly or add more lime juice if I want a less sweet flavor.
Is this recipe suitable for meal prep?
I find it great for meal prep since the chicken reheats well and the salsa stays fresh for a few days.
Conclusion
I love making these teriyaki chicken tacos with grilled pineapple pear salsa when I want a meal that feels fun, fresh, and full of flavor. The combination of juicy chicken, smoky fruit, and warm tortillas always delivers a satisfying and memorable dish.
These Teriyaki Chicken Tacos are bursting with flavor—featuring sweet and savory teriyaki-glazed chicken, smoky grilled pineapple and pear salsa, and fresh herbs all tucked into warm tortillas. A fun, colorful dish perfect for weeknights or gatherings.
Ingredients
1½ lb boneless, skinless chicken thighs or breasts
½ cup teriyaki sauce
1 tablespoon soy sauce
1 tablespoon olive oil
2 cloves garlic, minced
1½ cups fresh pineapple, sliced
1 large ripe pear, sliced
¼ cup red onion, finely chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh lime juice
8 small corn or flour tortillas
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Cut the chicken into bite-sized pieces and place in a bowl.
In a separate bowl, mix teriyaki sauce, soy sauce, olive oil, and garlic. Pour over the chicken and stir to coat.
Preheat a grill or grill pan over medium-high heat.
Grill pineapple and pear slices for 2–3 minutes per side until grill marks appear. Remove from heat and chop into small pieces.
In a bowl, combine chopped pineapple, pear, red onion, cilantro, lime juice, salt, and pepper to make the salsa. Set aside.
Grill or cook the marinated chicken for 6–8 minutes, stirring occasionally, until fully cooked and caramelized.
Warm the tortillas in a dry skillet or microwave.
Assemble tacos by filling each tortilla with teriyaki chicken and topping with grilled pineapple pear salsa.
Serve immediately while warm and fresh.
Notes
Use a skillet if a grill is unavailable—flavor will still shine.
Add jalapeño to salsa for heat or avocado for creaminess.
Adjust sweetness with lime juice or a bit less teriyaki sauce.
Prepare chicken and salsa in advance for easy assembly.
Try flour tortillas for a softer texture or corn for a classic bite.
