Hey friends! So, lemme tell you about a recipe that’s become a real staple ’round here. You know those nights where you want something packed with flavor, a little bit different, but not a total faff to make? Yeah, those nights. This Teriyaki Chicken Tacos situation? With the Grilled Pineapple Pear Salsa? It’s *the one*.

Honestly, the first time I threw these together, it was a bit of a fridge clear out mission. Had some leftover grilled pineapple from a BBQ (don’t ask), a pear that was *just* about perfect, and some chicken I needed to use. A quick marinade later and boom, magic happened. My kid who turns their nose up at… well, *everything*… devoured two. TWO! That’s when you know you’ve hit gold, right?

Why I Reckon You’ll Dig This

Okay, so besides the fact that it got my picky eater on board (which, let’s be real, is half the battle!), here’s the lowdown.

I make this when I’m craving takeout vibes but want something fresher and, you know, not costing an arm and a leg. Its got that sweet and savory thing going on form the teriyaki, which everyone seems to love. And the salsa? Oh man, the salsa. Grilling the fruit caramelizes it a bit, making it way more interesting than just raw stuff. Plus, the pear adds this lovely, subtle sweetness and texture contrast. My husband goes crazy for this because it feels a bit gourmet maybe? But it’s honestly dead simple.

It’s also super adaptable, which is a big plus for me because I often forget to buy one or two things (whoops!).

Stuff You’ll Need (Ingredients)

Don’t stress too much about perfection here. Use what you’ve got, honestly.

Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa

For the Chicken

About 1.5 lbs (around 675g) boneless, skinless chicken thighs or breasts (thighs stay juicier, just sayin’)
1/2 cup (120ml) good quality teriyaki marinade/sauce (I like Kikkoman, but whatever you have works!)
1 tablespoon soy sauce (optional, for extra saltiness)
1 tablespoon honey or brown sugar (optional, for extra sticky glaze)
1 clove garlic, minced (or a big pinch of garlic powder if you’re lazy like me sometimes)
1 teaspoon grated fresh ginger (powder works, but fresh is 👌)
A splash of sesame oil

For the Grilled Pineapple Pear Salsa

About 1 cup diced fresh pineapple
1 ripe but firm pear (any kind works, Bosc or Anjou are nice), diced
1/4 red onion, finely diced
1-2 jalapeño or serrano peppers, seeded and minced (or leave seeds for heat! Totally up to you.)
Juice of 1 lime
A handful of fresh cilantro, chopped
Pinch of salt

For Serving

Small tortillas (corn or flour, whatever your jam is. I usually warm corn ones in a dry pan till they’re pliable.)
Your favorite taco toppings: sour cream, a dollop of Greek yogurt, avocado slices, maybe some extra cilantro.

Let’s Get Cooking (Directions)

Marinate the chicken: Chop your chicken into bite size pieces. Whisk together the teriyaki sauce, soy sauce (if using), honey or sugar (if using), garlic, ginger, and sesame oil in a bowl. Throw the chicken in there, give it a good stir to coat everything. Cover and pop it in the fridge for at least 30 minutes, but honestly, an hour or two is better if you’ve got the time. Don’t worry if it looks a bit gloopy – it’s supposed to!
Make the Salsa – Grilling Bit: Heat up a grill or a grill pan over medium high heat. Lightly brush or spray your pineapple and pear pieces with a little oil (like vegetable or canola) so they don’t stick. Grill ’em for a few minutes per side until they get those lovely grill marks and start to soften slightly. You don’t want them mushy, just kissed by the fire.
Finish the Salsa: Let the grilled fruit cool a bit, then dice it up smaller if needed. In a medium bowl, mix the grilled pineapple and pear with the diced red onion, minced jalapeño, lime juice, chopped cilantro, and a pinch of salt. Taste it! Does it need more salt? More lime? This is where I usually sneak a taste (or three). Set aside.
Cook the Chicken: Now, time for the chicken. Heat a large skillet (cast iron is great if you have one!) over medium high heat. Add a tiny splash of oil if needed, but the teriyaki marinade usually has some. Add the marinated chicken in a single layer – don’t overcrowd the pan or it’ll steam instead of sear. Cook for about 5 7 minutes, flipping halfway, until the chicken is cooked through and nicely glazed.
Warm the tortillas: While the chicken finishes, warm your tortillas. A dry skillet works great for corn tortillas, about 30 seconds per side. Flour ones just need a quick warm up.
Assemble! Pile the warm tortillas with the teriyaki chicken. Top generously with that gorgeous grilled pineapple pear salsa. Add any other fixings you like!

Things I Learned (Notes)

Don’t discard the chicken marinade! Simmering it down in a small saucepan for a few minutes after you take the chicken out makes an awesome extra drizzle sauce.
Make sure your pear isn’t *too* ripe for the salsa grilling part, otherwise it’ll fall apart. Slightly firm is key.
If you don’t have a grill or grill pan, you can absolutely sear the pineapple and pear in a regular pan. You won’t get the marks, but you’ll still get that lovely caramelization.

Mix It Up (Variations)

I’ve played around with this quite a bit! Tried adding a little red bell pepper to the salsa once, which was fine but kinda diluted the fruitiness. Didn’t love that as much.

But what *does* work? Swapping the chicken for shrimp! Marinate shrimp for like, 15 minutes tops, and cook for just a couple minutes per side. So good. You could also use firm tofu or even pork tenderloin cut into strips.

Another thought: add some crunchy slaw! Just shredded cabbage and maybe a little carrot with a light vinaigrette would be awesome.

Gear Check (Equipment)

You really don’t need fancy stuff. A good skillet is a must for the chicken. A grill or grill pan for the fruit, or just use your regular skillet as mentioned!

Sharp knife for chopping, cutting boards. Basic kitchen stuff, honestly. You can even skip the grill pan if you sear the fruit, no sweat.

Leftovers? (Storage)

Keep the chicken and salsa separate in airtight containers in the fridge. They’ll be good for 3-4 days. Honestly, in my house it never lasts more than a day! The salsa is particularly amazing the next day after the flavors have melded.

How I Serve ‘Em (Serving Suggestions)

Warm tortillas are non-negotiable for me! And a generous scoop of that salsa. Sometimes I add a little crema or Greek yogurt for a creamy tang. My family tradition is usually just passing everything around the table and letting everyone build their own taco tower.

They’re pretty substantial on their own, but a simple green salad or some rice on the side works too.

Lessons Learned the Hard Way (Pro Tips)

I once tried rushing the chicken searing step because I was starving, and I crowded the pan. Big mistake! The chicken just kind of steamed and didn’t get that lovely sticky glaze. Cook in batches if you need to.

Also, don’t over-grill the fruit for the salsa. You want it to hold its shape when you dice it.

Finally, don’t be afraid to adjust the jalapeño! Start with less and add more if you like heat. You can always add heat, but you can’t take it away, right?

Got Questions? (FAQ)

Q: Can I use bottled teriyaki sauce?
A: Heck yeah! That’s what I usually do. Find one you like the flavor of. Primal Kitchen has a good soy form one if that’s your thing too.

Q: Can I make the salsa ahead of time?
A: You can! It’s actually really good after a few hours in the fridge. The flavors blend nicely. I wouldn’t make it more than a day in advance though, the fruit texture starts to change.

Q: What if I don’t have fresh ginger?
A: Use ground ginger! I’d say maybe 1/4 to 1/2 teaspoon for the amount of chicken listed. Fresh is stronger, so start small.

Q: My chicken didn’t get sticky, why?
A: Probably wasn’t cooked over high enough heat initially, or maybe you didn’t use any honey/sugar in the marinade? That helps alot with the glaze factor!

Hope you give these Teriyaki Chicken Tacos with the Grilled Pineapple Pear Salsa a whirl! Let me know what you think!

Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa

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