Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa

→ Teriyaki Chicken

→ Grilled Pineapple Pear Salsa

→ To Serve

In a mixing bowl, whisk together teriyaki sauce, garlic, honey, oil, salt, and black pepper. Add chicken strips and toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes to allow flavors to infuse.

Preheat a grill or grill pan over medium-high heat. Grill the diced pineapple in a single layer for 2 to 3 minutes per side until lightly caramelized. Remove from heat and set aside.

Place marinated chicken strips on the preheated grill and cook for 3 to 4 minutes per side, ensuring the interior is fully cooked and lightly charred on the exterior. Let the chicken rest for several minutes, then slice into bite-sized pieces.

In a separate bowl, combine the grilled pineapple, diced pear, chopped onion, jalapeño, lime juice, and cilantro. Season with salt and black pepper to taste. Stir to integrate all components evenly.

Heat tortillas on the grill or in a dry skillet over medium heat for approximately 30 seconds per side, until pliable and lightly toasted.

Lay warm tortillas flat and fill with grilled chicken. Top with generous spoonfuls of pineapple pear salsa and, if desired, add cabbage, avocado slices, and a squeeze of lime.

Arrange assembled tacos on a platter and accompany with extra lime wedges as desired.