Here’s a detailed recipe with FAQs for your 🌮 Teriyaki Chicken Tacos with Grilled Pineapple–Pear Salsa:

🌮 Teriyaki Chicken Tacos with Grilled Pineapple–Pear Salsa

Ingredients

For the Teriyaki Chicken:

• 1 ½ lbs boneless, skinless chicken thighs (or breasts)
• ½ cup teriyaki sauce (homemade or store-bought)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp honey or brown sugar

For the Grilled Pineapple–Pear Salsa:

• 1 cup fresh pineapple slices (rings or chunks)
• 1 ripe pear, firm but slightly sweet, diced
• ¼ cup red onion, finely diced
• 1 jalapeño, seeded and minced (optional for heat)
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• Salt, to taste

For Assembly:

• 8 small flour or corn tortillas, warmed
• Shredded purple cabbage or lettuce (for crunch)
• Sliced avocado (optional)
• Sesame seeds, for garnish

Instructions

1. Marinate the Chicken:
   • In a bowl, whisk together teriyaki sauce, soy sauce, rice vinegar, sesame oil, garlic, ginger, and honey.
   • Add chicken, coat well, cover, and refrigerate for at least 30 minutes (up to 4 hours for best flavor).
2. Cook the Chicken:
   • Heat a grill pan or skillet over medium-high heat.
   • Cook chicken 5–6 minutes per side, until cooked through and caramelized.
   • Rest for 5 minutes, then slice thinly.
3. Prepare the Salsa:
   • Grill pineapple slices for 2–3 minutes per side until lightly charred.
   • Chop grilled pineapple into small chunks and combine with pear, onion, jalapeño, cilantro, lime juice, and a pinch of salt. Mix gently.
4. Assemble the Tacos:
   • Warm tortillas and layer with shredded cabbage.
   • Add sliced teriyaki chicken, spoon over pineapple–pear salsa, and top with avocado slices if using.
   • Sprinkle sesame seeds and extra cilantro for garnish.

❓ Recipe FAQs

Q1: Can I use chicken breast instead of thighs?
Yes! Thighs are juicier and hold marinade better, but breasts work fine if you don’t overcook them.

Q2: How do I make this vegetarian?
Swap chicken with grilled tofu or portobello mushrooms marinated in teriyaki sauce.

Q3: Can I make the salsa ahead of time?
Yes—make it up to 4 hours ahead. Keep chilled, but add lime juice just before serving to prevent sogginess.

Q4: What tortillas are best?
Corn tortillas give authentic flavor, while flour tortillas are softer and hold more filling. Either works.

Q5: How do I store leftovers?

• Chicken: Store in an airtight container for 3 days.
• Salsa: Best eaten same day but can last 1–2 days refrigerated.
• Assemble tacos just before eating to avoid soggy tortillas.

Q6: Can I make this spicier?
Add extra jalapeños, sriracha drizzle, or a spicy teriyaki glaze.

Q7: What sides go well with these tacos?

• Coconut rice or cilantro-lime rice
• Asian-style slaw
• Edamame with sea salt
• Crispy wonton chips with dipping sauce

Would you like me to also include a quick homemade teriyaki sauce recipe in case you don’t want to use bottled?