Teriyaki Chicken Tacos
These tacos combine sticky teriyaki chicken with fresh grilled pineapple salsa and a cool crema, perfect for a quick weeknight meal.
Ingredients
For the Chicken and Tacos
- 2 pieces chicken breasts Fresh, boneless, skinless
- 1/2 cup teriyaki sauce For marinating
- 8 small tortillas Soft corn or flour
For the Pineapple Salsa
- 1 cup pineapple, diced Fresh or canned
- 1/2 medium red onion, finely chopped
- 1 piece jalapeño, diced Adjust amount for spice preference
- to taste Cilantro for garnish Fresh, chopped
For the Crema
- 1/2 cup sour cream Or Greek yogurt for tang
- 1 piece lime, juiced Freshly squeezed
- to taste Salt and pepper
For Serving
- 1 piece avocado, sliced For topping
Instructions
Preparation
- Marinate the chicken breasts in teriyaki sauce for at least 30 minutes.
- For the pineapple salsa, mix diced pineapple, red onion, jalapeño, salt, and cilantro in a bowl.
- To make the crema, combine sour cream, lime juice, salt, and pepper in a small bowl.
Cooking
- Grill the chicken until fully cooked, then slice.
- Warm the tortillas on the grill or in a pan.
Assembly
- Assemble the tacos with sliced chicken, pineapple salsa, avocado, and drizzle with the crema.
Notes
Serve the tacos warm with extra lime wedges on the side. Add simple sides like rice, chips, or other recipes to complete the meal. Store leftover chicken and salsa in separate airtight containers. Keep crema in a small jar in the fridge for up to 3 days. Reheat chicken gently and assemble tacos just before eating. Marinate chicken for at least 30 minutes for enhanced flavor, and grill pineapple until char marks appear for added sweetness.