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
