I love making these sweet and savory teriyaki chicken tacos when I want something bold, vibrant, and full of flavor. The juicy teriyaki chicken pairs perfectly with smoky grilled pineapple salsa, and the pineapple lime crema adds a bright, creamy finish. I find these tacos perfect for summer dinners, cookouts, or whenever I want a fun twist on taco night.
Why You’ll Love This Recipe
I appreciate how the sweet teriyaki glaze balances beautifully with the tangy pineapple and zesty lime. The combination of warm, grilled flavors and fresh toppings creates a perfect bite every time.
I also enjoy how colorful and exciting these tacos look on the table. They feel festive and restaurant-worthy, yet I can easily prepare them at home.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the teriyaki chicken:
boneless, skinless chicken thighs or breasts
teriyaki sauce
soy sauce
garlic, minced
fresh ginger, grated
olive oil
black pepper
For the grilled pineapple salsa:
fresh pineapple slices
red bell pepper, diced
red onion, finely chopped
fresh cilantro, chopped
fresh lime juice
salt
For the pineapple lime crema:
sour cream or plain greek yogurt
pineapple juice
lime zest
fresh lime juice
salt
For assembling:
small flour or corn tortillas
shredded cabbage
extra cilantro
lime wedges
Directions
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I start by marinating the chicken in teriyaki sauce, soy sauce, minced garlic, grated ginger, olive oil, and black pepper for at least 30 minutes.
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I grill or cook the chicken in a hot skillet until fully cooked and caramelized, about 5–7 minutes per side. I let it rest before slicing into strips.
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While the chicken cooks, I grill the pineapple slices until lightly charred on both sides. I chop them into small pieces.
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I combine the grilled pineapple with diced red bell pepper, red onion, chopped cilantro, fresh lime juice, and salt to create the salsa.
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For the crema, I whisk together sour cream or greek yogurt, pineapple juice, lime zest, lime juice, and a pinch of salt until smooth.
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I warm the tortillas in a dry skillet or on the grill.
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To assemble, I add shredded cabbage to each tortilla, top with sliced teriyaki chicken, spoon over grilled pineapple salsa, and drizzle with pineapple lime crema.
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I finish with extra cilantro and a squeeze of fresh lime before serving.
Servings and Timing
This recipe typically serves 4–6 people (about 8–10 tacos).
Prep time: 20 minutes (plus marinating time)
Cook time: 15–20 minutes
Total time: Approximately 1 hour including marinating
Variations
I sometimes add sliced avocado for extra creaminess. If I want more heat, I mix diced jalapeños into the salsa or add a drizzle of hot sauce.
For a lighter option, I serve the chicken and toppings in lettuce wraps instead of tortillas. I also enjoy using grilled shrimp instead of chicken for a seafood version.
storage/reheating
I store the chicken, salsa, and crema separately in airtight containers in the refrigerator for up to 3 days.
When reheating, I warm the chicken gently in a skillet or microwave. I assemble the tacos fresh to keep the textures crisp and vibrant.
FAQs
Can I bake the chicken instead of grilling it?
Yes, I bake it at 400°F (200°C) for about 20–25 minutes until fully cooked, then slice and assemble.
Can I use canned pineapple?
I prefer fresh pineapple for grilling, but canned pineapple can work if drained well.
Is this recipe spicy?
I find it more sweet and tangy than spicy. I add jalapeños or chili flakes if I want heat.
Can I make this ahead of time?
Yes, I prepare the chicken and salsa ahead and assemble the tacos just before serving.
What sides pair well with these tacos?
I enjoy serving them with rice, black beans, or a simple green salad.
Conclusion
I truly enjoy making these sweet and savory teriyaki chicken tacos because they combine juicy, caramelized chicken with bright pineapple flavors and creamy lime zestiness. The mix of textures and bold flavors makes every bite exciting. Whenever I want a fun and flavorful twist on tacos, this is a recipe I happily prepare.
Print
Sweet & Savory Teriyaki Chicken Tacos Topped with Grilled Pineapple Salsa and a Zesty Pineapple Lime Crema
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 8-10 tacos (4-6 servings)
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion
- Diet: Halal
Description
Sweet and savory teriyaki chicken tacos topped with smoky grilled pineapple salsa and a bright pineapple lime crema. These vibrant tacos are packed with bold flavor, fresh ingredients, and a perfect balance of sweet, tangy, and savory notes.
Ingredients
- For the teriyaki chicken:
- 1 1/2 lbs boneless, skinless chicken thighs or breasts
- 1/2 cup teriyaki sauce
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- For the grilled pineapple salsa:
- 4 fresh pineapple slices
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- Pinch of salt
- For the pineapple lime crema:
- 1/2 cup sour cream or plain Greek yogurt
- 1 tablespoon pineapple juice
- 1 teaspoon lime zest
- 1 tablespoon fresh lime juice
- Pinch of salt
- For assembling:
- 8–10 small flour or corn tortillas
- 1 cup shredded cabbage
- Extra cilantro for garnish
- Lime wedges for serving
Instructions
- In a bowl, marinate chicken with teriyaki sauce, soy sauce, garlic, ginger, olive oil, and black pepper for at least 30 minutes.
- Grill or cook chicken in a hot skillet for 5–7 minutes per side until fully cooked and caramelized. Let rest, then slice into strips.
- Grill pineapple slices until lightly charred on both sides. Chop into small pieces.
- Combine grilled pineapple, diced red bell pepper, red onion, cilantro, lime juice, and salt to make the salsa.
- Whisk together sour cream or Greek yogurt, pineapple juice, lime zest, lime juice, and salt to create the crema.
- Warm tortillas in a dry skillet or on the grill.
- Assemble tacos by adding shredded cabbage, sliced teriyaki chicken, pineapple salsa, and a drizzle of pineapple lime crema.
- Garnish with extra cilantro and a squeeze of lime before serving.
Notes
- Add sliced avocado for extra creaminess.
- Mix diced jalapeños into the salsa for added heat.
- Use lettuce wraps instead of tortillas for a lighter option.
- Substitute grilled shrimp for a seafood variation.
- Bake chicken at 400°F (200°C) for 20–25 minutes if not grilling.
- Store components separately in the refrigerator for up to 3 days.
- Assemble tacos fresh to maintain texture and flavor.
Nutrition
- Serving Size: 2 tacos
- Calories: 460 kcal
- Sugar: 14 g
- Sodium: 890 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg
