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Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. Prepare Grilled Pineapple Pear Salsa: Prepare the salsa according to the recipe directions and refrigerate until ready to use.
  3. Make Pineapple Lime Crema: Whisk together pineapple yogurt, mayonnaise, and lime juice in a small bowl. Refrigerate until serving.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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Find it online: https://dailydinnersolutions.com/teriyaki-chicken-tacos-with-grilled-pineapple-pear-salsa-recipe/