If you are craving a vibrant, flavor-packed fusion dish, look no further than this Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa Recipe. These tacos bring together tender, juicy teriyaki-marinated chicken, a refreshingly sweet and tangy grilled pineapple pear salsa, and a creamy pineapple lime crema that elevates every bite. Soft tortillas cradle an irresistible combination of textures and colors, making this recipe a guaranteed conversation starter at any meal. Whether it’s a casual weeknight dinner or a gathering with friends, these tacos bring a burst of sunshine and exciting flavors to your table.
Ingredients You’ll Need
The beauty of this Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa Recipe lies in its simplicity and balance. Each ingredient plays a vital role in creating the perfect harmony of sweet, savory, tangy, and creamy. From the spices in the marinade to the fresh fruit in the salsa, every component adds flavor, texture, or color that makes this dish truly memorable.
- McCormick® Grill Mates® 7 Spice Teriyaki Marinade: Provides the rich, savory teriyaki flavor that tenderizes and seasons the chicken beautifully.
- Boneless skinless chicken breasts (1 1/2 pounds): The star protein, which soaks up the marinade and grills up juicy and flavorful.
- Flour tortillas (4-6 taco-sized): Soft and warm, these are the perfect vessel to hold all the delicious fillings.
- Shredded Monterey Jack cheese (2 cups): Melts over the rice, adding creamy, gooey goodness and a mild flavor that complements the bold salsa.
- Cooked rice (1 1/4 cups): Acts as a hearty base layer inside the tacos, giving a satisfying texture beneath the toppings.
- Grilled Pineapple Pear Salsa: Fresh fruit salsa that offers a bright, sweet, and slightly smoky contrast to the savory chicken.
- Pineapple yogurt (5.3 oz): Used in the crema for a lightly tart and tropical creaminess.
- Mayonnaise (2 tablespoons): Adds richness and smooth texture to the pineapple lime crema.
- Lime juice (1/2 tablespoon or more): Brings a zesty, citrus pop to brighten the crema and salsa flavors.
How to Make Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa Recipe
Step 1: Marinate the Chicken
Start by reserving 1/4 cup of the teriyaki marinade for later drizzling over your cooked chicken. Pound your chicken breasts to an even thickness so they cook uniformly. Poke the chicken several times per side to help the marinade penetrate deeply. Add the chicken along with the remaining marinade to a large freezer bag or shallow dish, ensuring the chicken is evenly coated. This step infuses the chicken with that unmistakable 7 Spice teriyaki flavor. Marinate for at least 30 minutes at room temperature or refrigerate overnight for maximum flavor.
Step 2: Prepare the Grilled Pineapple Pear Salsa
While the chicken is marinating, get your vibrant grilled pineapple pear salsa ready. This fresh salsa balances sweetness from the pineapple and pears with a smoky char from grilling, creating a juicy, refreshing topping that cuts through the richness of the chicken and cheese beautifully. Once assembled, chill it in the refrigerator to keep all the fresh flavors locked in until it’s time to serve.
Step 3: Whisk Together the Pineapple Lime Crema
The pineapple lime crema brings a luscious, tangy creaminess that ties all elements in the taco together. Simply whisk pineapple yogurt, mayonnaise, and lime juice until smooth, and keep it chilled until serving. This light sauce is the perfect cool contrast to the warm, spiced chicken and the zesty salsa.
Step 4: Get the Grill Ready
Allow any refrigerated chicken to come to room temperature for about 15-30 minutes before grilling, which helps it cook more evenly. Preheat and grease your grill to medium heat, around 375 to 450°F. This ensures a nice sear while keeping the inside tender and juicy. Proper grilling sets the foundation for perfect chicken tacos.
Step 5: Grill the Chicken
Place the chicken on the grill and leave it undisturbed for about 6-7 minutes on each side. This grilling time develops beautiful grill marks and locks in those wonderful flavors. Use a meat thermometer to check that the thickest part reaches 155°F before removing the chicken. After grilling, rest it for 5 minutes to allow juices to redistribute, ensuring each bite is moist and tender. Slice the chicken into thin strips for easy taco assembly.
Alternate Step 6-8: Cook Chicken on the Stovetop
If you don’t have access to a grill, no worries. Let the chicken come to room temperature, then heat a large non-stick skillet to medium-high. Cook the chicken undisturbed for 3-5 minutes until it forms a golden brown crust, optionally blackened if you like it a bit smoky. Flip, cover, and reduce heat to medium, cooking for another 5-7 minutes until done. Rest and slice as with grilled chicken.
Step 9: Assemble Your Tacos
Now for the fun part! Toss the sliced chicken strips in the reserved teriyaki marinade for an extra burst of sauce. On each warm tortilla, layer cooked rice, then shredded Monterey Jack cheese. Melt the cheese gently in the microwave or on the stovetop until it’s wonderfully gooey. Top with the glazed chicken strips, a generous spoonful of grilled pineapple pear salsa, and finish with a drizzle of that tangy pineapple lime crema. Each bite delivers a perfect balance of juicy, creamy, sweet, and savory.
How to Serve Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa Recipe
Garnishes
Fresh garnishes make these tacos even more inviting. Sprinkle chopped cilantro or green onions over the top for a fresh herbal note and a pop of green color. Thinly sliced jalapeños add a spicy kick if you’re feeling adventurous. A wedge of lime on the side invites guests to add a bright squeeze of citrus that elevates all the flavors.
Side Dishes
These tacos pair wonderfully with light, fresh sides. Consider a crisp cabbage slaw dressed in lime juice and a touch of honey, which adds crunch and brightness. Black beans or refried beans provide a hearty accompaniment complemented by the sweet and tangy tones of the salsa. For something refreshing, a chilled cucumber salad or watermelon slices work beautifully.
Creative Ways to Present
Your Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa Recipe can shine in many presentations. Serve ingredients buffet style, allowing everyone to build their own tacos for a casual, interactive meal. Alternatively, arrange fully loaded tacos on a rustic wooden board garnished with edible flowers or microgreens for a stunning visual effect. Wrapping the finished tacos in parchment paper tied with kitchen twine also adds a charming touch for casual entertaining.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover chicken or salsa, store them separately in airtight containers in the refrigerator. The chicken stays flavorful for up to three days, while the grilled pineapple pear salsa is best enjoyed within two days to maintain its fresh texture and brightness.
Freezing
The cooked teriyaki chicken freezes well in sealed containers or freezer bags for up to two months. To preserve quality, avoid freezing the salsa and crema; instead, prepare fresh versions when ready to enjoy again.
Reheating
Reheat chicken gently in a skillet over medium-low heat or in the microwave, covered to retain moisture. Avoid overheating to keep it tender. Rewarm rice and tortillas separately, then assemble fresh. Add salsa and crema just before serving for the best flavor contrast.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs are a great alternative and tend to remain juicier and more flavorful, especially when grilled or cooked on the stovetop.
What if I don’t have a grill? Can I skip grilling the pineapple?
Yes, you can skip grilling the pineapple, though grilling adds a wonderful smoky sweetness. Simply dice fresh pineapple and combine with chopped pears and other salsa ingredients for a fresh twist.
Is there a vegetarian version of this recipe?
Definitely! Swap the chicken for grilled tofu or tempeh marinated in the teriyaki sauce. Both soak up flavors beautifully and complement the grilled pineapple pear salsa wonderfully.
Can I make the salsa ahead of time?
Yes, the grilled pineapple pear salsa can be prepared a day ahead and stored in the refrigerator. This lets the flavors meld nicely, but for the freshest texture, add diced fresh herbs just before serving.
How spicy is this dish?
This recipe is mild by default, but you can easily add heat with jalapeños in the salsa or as a garnish, or spice up the crema with a pinch of cayenne pepper for a subtle kick.
Final Thoughts
There is something truly special about these Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa Recipe that feels both comforting and exciting. The marriage of sweet, savory, smoky, and tangy flavors wrapped in soft tortillas is a combination you will want to make again and again. So gather your ingredients, fire up the grill or stove, and get ready to delight your taste buds with a dish that’s as fun to serve as it is delicious to eat.
Print
Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa Recipe
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings (4-6 tacos total)
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion, American with Asian influence
Description
These Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa combine tender, marinated chicken with the sweet and tangy flavors of a fresh grilled pineapple and pear salsa. Topped with melted Monterey Jack cheese and a refreshing Pineapple Lime Crema, these tacos offer a perfect balance of smoky, sweet, and savory notes perfect for a vibrant weeknight meal or casual gathering.
Ingredients
Chicken and Marinade
- 1 McCormick® Grill Mates® 7 Spice Teriyaki Single Use Marinade (or substitute your favorite teriyaki marinade)
- 1 1/2 pounds boneless skinless chicken breasts
Tacos
- 4–6 flour tortillas (taco-sized)
- 2 cups shredded Monterey Jack cheese
- 1 1/4 cups cooked rice
Grilled Pineapple Pear Salsa
- 1 recipe Grilled Pineapple Pear Salsa (prepared separately according to directions)
Pineapple Lime Crema
- 5.3 oz pineapple yogurt
- 2 tablespoons mayonnaise
- 1/2 tablespoon lime juice (or more to taste)
Instructions
- Chicken Marinade: Pound the chicken breasts to an even thickness and poke several times on each side with a fork. Place chicken in a large freezer bag or shallow dish and add all but 1/4 cup of the teriyaki marinade. Toss to coat evenly. Marinate for 30 minutes at room temperature or up to overnight in the refrigerator.
- Prepare Grilled Pineapple Pear Salsa: Prepare the salsa according to the recipe directions and refrigerate until ready to use.
- Make Pineapple Lime Crema: Whisk together pineapple yogurt, mayonnaise, and lime juice in a small bowl. Refrigerate until serving.
- Preheat Grill: If chicken is refrigerated, let sit at room temperature for 15-30 minutes. Grease and preheat grill to medium heat, 375-450°F.
- Grill Chicken: Grill chicken undisturbed for 6-7 minutes per side or until the internal temperature reaches 155°F. Remove and let rest for 5 minutes, then slice into thin strips.
- Alternative Stovetop Cooking: If not grilling, bring chicken to room temperature for 15-30 minutes. Heat a large non-stick skillet over medium-high heat. Add chicken and cook undisturbed 3-5 minutes until browned. Flip, cover, reduce heat to medium, and cook 5-7 more minutes until cooked through. Let rest 5 minutes, then slice thin.
- Assemble Tacos: Toss sliced chicken in the reserved 1/4 cup teriyaki marinade. Divide cooked rice evenly among tortillas and sprinkle cheese on top. Melt the cheese using a microwave or stovetop. Top with the teriyaki chicken, grilled pineapple pear salsa, and drizzle with pineapple lime crema.
Notes
- Marinating the chicken overnight will deepen the flavor.
- Make sure chicken is cooked to an internal temperature of 165°F for safety; 155°F indicated is before resting.
- You can substitute corn tortillas for gluten-free option.
- Adjust lime juice in the crema to your preference for acidity.
- The grilled pineapple pear salsa adds a fresh and tropical sweetness that balances the savory chicken.
- Leftover tacos keep well for up to 2 days in the refrigerator.
