Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa

These teriyaki chicken tacos with grilled pineapple pear salsa are a sweet and savory twist on taco night. I love how the juicy teriyaki chicken pairs with the smoky, fruity salsa, creating a flavor combination that feels tropical and fresh.

Why You’ll Love This Recipe

I love this recipe because it brings together Asian-inspired flavors with a taco-style presentation. The teriyaki glaze is sweet, garlicky, and rich, while the salsa adds brightness and crunch. I also like that it’s fun to make on the grill, which makes these tacos perfect for summer gatherings or a weeknight dinner with a twist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the teriyaki chicken

• 1 lb chicken breasts, cut into strips

• 1/2 cup teriyaki sauce

• 2 cloves garlic, minced

• 1 tablespoon honey

For the grilled pineapple pear salsa

• 1 1/2 cups fresh pineapple slices

• 1 ripe pear, diced

• 1/4 cup red onion, finely diced

• 1 small jalapeño, seeded and minced (optional)

• 2 tablespoons fresh cilantro, chopped

• 1 tablespoon lime juice

• Salt to taste

For serving

• 8 small flour or corn tortillas

• 1/2 cup shredded red cabbage or lettuce

• Lime wedges

Directions

1. I start by marinating the chicken strips in teriyaki sauce, garlic, and honey for at least 30 minutes in the fridge.

2. While the chicken marinates, I preheat my grill or grill pan over medium heat. I grill the pineapple slices for 2–3 minutes per side until charred. I chop them into small pieces and mix with diced pear, red onion, jalapeño, cilantro, lime juice, and salt to make the salsa.

3. I grill or pan-sear the marinated chicken strips for 6–8 minutes, turning occasionally, until fully cooked and caramelized.

4. I warm the tortillas on the grill or in a skillet.

5. To assemble, I add a layer of shredded cabbage to each tortilla, top with teriyaki chicken, then spoon over the grilled pineapple pear salsa.

6. I serve immediately with lime wedges for squeezing.

Servings and timing

This recipe makes about 4 servings (2 tacos each). It takes me 15 minutes to prep (plus marinating time) and 20 minutes to cook, so I usually have everything ready in about 40–45 minutes.

Variations

Sometimes I swap chicken breast for chicken thighs because they stay extra juicy on the grill. If I want more heat, I add sriracha or chili flakes to the teriyaki sauce. I also like topping the tacos with avocado slices or a drizzle of spicy mayo for extra creaminess.

Storage/Reheating

I store leftover chicken and salsa separately in airtight containers. The chicken keeps for up to 3 days in the fridge, while the salsa is best eaten within 1–2 days. I reheat the chicken in a skillet over medium heat and assemble fresh tacos when ready to serve.

FAQs

Can I use store-bought teriyaki sauce?

Yes, I often use a bottled teriyaki sauce to save time, but homemade sauce works too.

Do I have to grill the pineapple?

No, but I love the smoky sweetness grilling adds. I can also broil it in the oven for a similar effect.

Can I make this recipe with shrimp instead of chicken?

Yes, shrimp works great with teriyaki and cooks quickly on the grill.

What tortillas work best?

I like flour tortillas for a softer bite, but corn tortillas give a more traditional taco texture.

Can I prepare the salsa ahead of time?

Yes, I usually make the salsa up to 4 hours ahead and keep it chilled, but I add lime juice right before serving for the freshest flavor.

Conclusion

These teriyaki chicken tacos with grilled pineapple pear salsa are a delicious fusion of sweet, savory, and smoky flavors. I love how simple they are to make while still feeling unique and exciting. They always bring a little tropical flair to taco night.