Chicken, teriyaki, and pineapple is already a proven winner of a flavor trio. Also already proven, any winning flavor combo is immediately improved when rendered in taco form. So yeah, you can rest assured this recipe from Food Steez will deliver the sweet, salty, taco-y goods. Make a bunch and enjoy your new favorite handheld meal.
Teriyaki Chicken Tacos with Grilled Pineapple Salsa
- ¾ cup Teriyaki Marinade
- 1 pound boneless skinless chicken breasts
- 4-6 small flour tortillas
- 2 cups shredded Monterey Jack cheese
- ½ ripe pineapple, trimmed and sliced into ½-inch rounds
- 1 large red bell pepper, seeded and quartered
- ½ small red onion, peeled and halved
- 1 whole jalapeño
- ½ cup loosely packed cilantro, finely chopped
- 1 tablespoon lime juice
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cumin
- Salt and pepper, to taste
- 5.3 ounces pineapple yogurt
- 2 tablespoons mayonnaise
- ½ tablespoon lime juice, or additional to taste
- First, tenderize chicken and add it to a large freezer bag or shallow dish. Cover with the Teriyaki marinade and toss until evenly coated. Marinate for 30 minutes at room temperature, or overnight in the refrigerator.
- To make the grilled pineapple salsa, grease a skillet over medium-high heat.
- Grill the pineapple and the vegetables, uncovered, until tender and lightly charred all over. Some of the vegetables may grill faster than others, so plan accordingly. Remove from heat.
- Once the vegetables are cool enough to handle, dab off any excess oil with paper towels.
- Chop the pineapple, red bell peppers, and onions. Devein and deseed the jalapeño and dice it up (if you want more spice, save some of the seeds for plating).
- In a large bowl, combine the pineapple, red bell pepper, red onion, jalapeño, cilantro, lime juice, ginger, cumin, salt, and pepper to taste. Toss until thoroughly and evenly dressed, and set aside.
- To make the pineapple lime cream, whisk together the pineapple yogurt, mayonnaise, and lime juice. Store in the refrigerator until ready to use.
- Add the chicken to a large nonstick skillet over medium-high heat. Cook undisturbed for 3-5 minutes or until nicely browned (or blackened, if you prefer) on one side. Turn the chicken over and reduce the heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken) until cooked through entirely.
- Remove the chicken and let it rest 5 minutes before dicing it into small cubes.
- To build the tacos, place a generous amount of chicken at the bottom of each tortilla, followed by the cheese, pineapple salsa, crema, and cilantro. Serve immediately.
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