Teriyaki Chicken Tacos with Grilled Pineapple Salsa and Pineapple Lime Crema

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•     Author: Mia Martinez Total Time: 45 minutes Yield:

•  6 servings

 

• Teriyaki Chicken Tacos with Grilled Pineapple Salsa & Pineapple Lime Crema bring bold, sweet-savory flavors to taco night.

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INGREDIENTS

•     For the Chicken Guy

•     1 ½ pounds boneless, skinless chicken breasts

•     1 cup teriyaki marinade (store-bought or homemade)

•     For the Tacos

•     4–6 flour tortillas (taco-sized)

•     2 cups shredded Monterey Jack cheese

•     1 ¼ cups cooked rice

•     For the Grilled Pineapple Salsa

•     Pineapple and pear, diced and grilled (see notes for recipe)

•     For the Pineapple Lime Crema

•     5 ounces pineapple yogurt

•     2 tablespoons mayonnaise

•     ½ tablespoon fresh lime juice (or more to taste)

 

 

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Method

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•     Marinate the chicken

•     Reserve ¼ cup of teriyaki marinade for later. Pound the chicken to an even thickness and pierce each side with a fork. Place the chicken in a shallow dish or bag with the remaining marinade. Toss to coat and marinate for 30 minutes at room temperature, or up to overnight in the refrigerator.

•     Make the salsa

•     Prepare the grilled pineapple and pear salsa according to your recipe. Keep chilled until serving.

•     Mix the crema

•     In a small bowl, whisk together the pineapple yogurt, mayonnaise, and lime juice until smooth. Refrigerate until ready to use.

•     Cook the chicken (grill or stovetop)

•     Grill method: Preheat grill to medium heat (375–450°F). Grill chicken 6–7 minutes per side until fully cooked (internal temp: 165°F). Rest for 5 minutes, then slice into thin strips.

•     Stovetop method: Heat a skillet over medium-high heat. Sear chicken 3–5 minutes without moving, flip, cover, and reduce heat to medium. Cook another 5–7 minutes until cooked through. Rest for 5 minutes, then slice.

•     Assemble the tacos

•     Toss the chicken strips in the reserved teriyaki marinade. Warm tortillas, then layer rice and cheese. Melt the cheese slightly, then top with teriyaki chicken, grilled pineapple salsa, and a drizzle of pineapple lime crema.

•     Prep Time: 20 minutes

•     Cook Time: 25 minutes

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