Description
These Grilled Teriyaki Chicken Tacos with Pineapple Salsa are a delightful fusion of sweet and savory flavors, perfect for any gathering. Enjoy juicy marinated chicken topped with a refreshing pineapple salsa wrapped in warm tortillas.
Ingredients
Scale
- 1 pound (450 g) boneless, skinless chicken thighs
- 1/2 cup (120 ml) teriyaki sauce (store-bought or homemade)
- 1 tablespoon (15 ml) soy sauce
- 1 tablespoon (15 ml) rice vinegar
- 1 tablespoon (15 g) brown sugar
- 1 teaspoon (5 g) garlic powder
- 1 teaspoon (5 g) ground ginger
- 1/2 teaspoon (2 g) black pepper
- 1 cup (150 g) fresh pineapple, diced (or canned, drained)
- 1/2 cup (75 g) red bell pepper, finely chopped
- 1/4 cup (60 g) red onion, finely chopped
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 jalapeño pepper, seeded and finely chopped (optional, for heat)
- Juice of 1 lime (about 2 tablespoons or 30 ml)
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 1 cup (100 g) shredded cabbage (green or purple)
- Lime wedges (for serving)
- Extra cilantro for garnish (optional)
Instructions
- Start by marinating the chicken. In a large bowl, combine the teriyaki sauce, soy sauce, rice vinegar, brown sugar, garlic powder, ground ginger, and black pepper. Whisk until the sugar is dissolved. Add the chicken thighs, ensuring they are well-coated. Let it marinate for at least 15 minutes (or up to 2 hours in the fridge for more flavor).
- While the chicken is marinating, prepare the pineapple salsa. In a medium bowl, mix diced pineapple, red bell pepper, red onion, cilantro, jalapeño (if using), lime juice, and season with salt and pepper. Set aside to allow the flavors to meld.
- Preheat your grill or grill pan over medium-high heat. You want it hot enough that the chicken will sizzle when it hits the grill. If using a grill pan, lightly oil it to prevent sticking.
- Once preheated, remove the chicken from the marinade (discard the marinade) and place the thighs on the grill. Cook for 5-7 minutes on one side without moving, until grill marks appear and the chicken releases easily.
- Flip the chicken and cook for another 5-7 minutes, or until the internal temperature reaches 165°F (75°C). The chicken should be browned and caramelized on both sides. Avoid overcooking as this will lead to dryness.
- Once cooked, remove the chicken from the grill and let it rest for about 5 minutes. This helps redistribute the juices and keeps the chicken moist.
- While the chicken is resting, warm the tortillas on the grill for 1-2 minutes per side until soft and pliable. Watch closely to avoid burning.
- Finally, slice the grilled chicken into strips. Assemble the tacos by placing a layer of shredded cabbage on each tortilla, followed by the chicken slices and topping with the pineapple salsa. Serve with lime wedges and extra cilantro for garnish. Enjoy your tacos fresh!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Grilling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg
Keywords: Don’t skip the marinating step! Even 15 minutes will impart flavor, but if you can allow the chicken to marinate for 2 hours, you’ll experience a deeper flavor profile. Using a meat thermometer can be a game-changer; it takes the guesswork out of cooking chicken. Aim for 165°F (75°C) to ensure it’s perfectly cooked.