Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa 🌮🍍
**Ingredients:
*For the Chicken:
- 1 lb boneless, skinless chicken breasts
- ½ cup teriyaki sauce
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
*For the Grilled Pineapple Pear Salsa:
- 1 cup fresh pineapple, diced
- 1 ripe pear, diced
- ¼ cup red onion, finely chopped
- 1 jalapeño pepper, finely chopped (seeds removed for less heat)
- 2 tbsp fresh cilantro, chopped
- Juice of 1 lime
- 1 tbsp honey
*For Serving:
- 8 small flour or corn tortillas
**Directions:
1. Marinate the Chicken:
- In a bowl, mix teriyaki sauce, sesame oil, minced garlic, salt, and pepper.
- Add the chicken breasts and coat well. Let marinate for at least 30 minutes (or overnight for more flavor).
2. Grill the Chicken:
- Preheat a grill or stovetop pan over medium heat.
- Cook the chicken for 5-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (75°C).
- Let the chicken rest for a few minutes before slicing into thin strips.
3. Make the Grilled Pineapple Pear Salsa:
- Heat a grill or grill pan over medium-high heat.
- Grill the diced pineapple and pear for 2-3 minutes until slightly charred.
- Remove from heat and let cool slightly.
- In a bowl, mix the grilled pineapple and pear with red onion, jalapeño, cilantro, lime juice, and honey. Stir to combine.
4. Assemble the Tacos:
- Warm the tortillas on a dry skillet or over an open flame for a few seconds on each side.
- Fill each tortilla with sliced teriyaki chicken.
- Top with the grilled pineapple pear salsa.
5. Serve & Enjoy:
- Serve immediately with extra cilantro, lime wedges, or a drizzle of extra teriyaki sauce if desired.
**Estimated Calories Per Taco: 250-280 calories per taco
**Total Calories (8 tacos): 2,000-2,200 calories