Servings: 4 (2 tacos per serving)
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients

For the Chicken

• 1 lb (450 g) boneless, skinless chicken breasts, cut into strips
• ½ cup teriyaki sauce
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon grated fresh ginger (optional)
• ½ teaspoon black pepper

For the Grilled Pineapple Salsa

• 2 cups fresh pineapple, cut into small pieces
• 1 tablespoon olive oil
• 1 Roma tomato, diced
• ¼ cup red onion, finely diced
• 1 jalapeño, seeded and minced
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• ¼ teaspoon salt
• Pinch of black pepper

For the Tacos

• 8 small corn or flour tortillas
• Lime wedges
• Fresh cilantro (optional)
• Sliced avocado (optional)

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Instructions

Step 1: Marinate the Chicken

1. In a bowl, combine teriyaki sauce, garlic, ginger, and black pepper.
2. Add chicken strips and coat well.
3. Marinate for at least 30 minutes (up to 8 hours for more flavor).

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Step 2: Grill the Pineapple

1. Heat a grill or grill pan over medium-high heat.
2. Brush pineapple with olive oil.
3. Grill 2–3 minutes per side until lightly charred.
4. Cool slightly and dice.

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Step 3: Make the Salsa

Mix together:

• Grilled pineapple
• Tomato
• Red onion
• Jalapeño
• Cilantro
• Lime juice
• Salt
• Pepper

Refrigerate while preparing the chicken.

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Step 4: Cook the Chicken

1. Heat olive oil in a skillet or grill.
2. Cook chicken over medium-high heat for 5–7 minutes, turning occasionally.
3. Cook until the internal temperature reaches 165°F (74°C).

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Step 5: Warm the Tortillas

Heat tortillas:

• 30 seconds per side on a skillet
• Or wrap in foil and warm in a 300°F oven for 10 minutes.

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Step 6: Assemble

Fill each tortilla with:

• Teriyaki chicken
• Grilled pineapple salsa
• Cilantro
• Avocado (optional)
• Fresh lime juice

Serve immediately.

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Estimated Nutrition (Per Serving – 2 Tacos)

*Sodium varies depending on the teriyaki sauce used.

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Allergens

• Soy: Present in most teriyaki sauces.
• Wheat/Gluten: Most commercial teriyaki sauces contain wheat; flour tortillas also contain gluten.
• Corn: Corn tortillas contain corn but are typically gluten-free.
• Garlic: Included in the marinade.
• Cilantro: May be omitted if desired.

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Storage

• Chicken: Refrigerate for up to 4 days.
• Salsa: Best within 2 days.
• Freeze cooked chicken for up to 3 months.
• Reheat chicken gently in a skillet or microwave before serving.

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Tips

• Grill the tortillas for extra flavor.
• Fresh pineapple gives the best texture and sweetness.
• Add shredded cabbage for crunch.
• Top with crumbled cotija or feta cheese for a savory contrast.
• For extra heat, leave the jalapeño seeds in or add a dash of hot sauce.

Frequently Asked Questions

Q: Can I use canned pineapple?
A: Yes. Drain it well and grill briefly to caramelize the sugars, though fresh pineapple gives the best flavor.

Q: Can I use chicken thighs instead of breasts?
A: Absolutely. Boneless, skinless thighs are juicier and work very well in this recipe.

Q: Is this recipe spicy?
A: Mild to medium. Remove the jalapeño seeds for less heat, or omit the pepper entirely.

Q: Can I make it gluten-free?
A: Yes. Use gluten-free tamari or gluten-free teriyaki sauce and certified gluten-free corn tortillas.

Q: Can I prepare it ahead of time?
A: Yes. Marinate the chicken and prepare the salsa a day ahead. Store them separately and assemble the tacos just before serving.

Q: What sides go well with these tacos?
A: Cilantro-lime rice, black beans, grilled corn, tortilla chips with guacamole, or a simple green salad all pair well.

Q: How can I lower the sodium?
A: Choose a low-sodium teriyaki sauce, use less sauce in the marinade, and avoid adding extra salt to the salsa.