Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa

Tacos are one of those semi-homemade meals that you can decide to make last minute any night of the week and not feel guilty after you eat it. You can use store-bought rotisserie chicken, leftover chicken, fish, sausage, steak… whatever! Tacos are such a great vessel for making the perfect meal.

Tonights taco is a simple teriyaki chicken and with a bunch of veggies. It’s so hot right now (97 degrees already) and I just couldn’t face cooking! So, I used some leftover chicken that I cooked the other day to make these and they were absolutely perfect (don’t worry, I explained how I made the chicken below, too!).

So, if you want a healthy dinner option that’s quick, but you don’t want to cook too much, these are a great option!

Teriyaki Chicken Tacos with Pineapple Pear Salsa

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 pound boneless, skinless chicken breasts (about 4 pieces)
  • 1/2 teriyaki sauce
  • 1/2 red pepper, diced
  • 1/4 red onion, diced
  • 1/4 ripe pineapple, trimmed and diced
  • 1/2 large pear, diced
  • Large bunch cilantro, chopped
  • Juice of 1/2 lime
  • Salt and pepper
  • 4 tortillas
  •  Dollop of sour cream or yogurt, to serve (optional)


  1. Place chicken in a reusable bag with teriyaki sauce and marinade for at least an hour or overnight. Once marinated, cook chicken on medium-low heat in a cast-iron skillet (or on grill) for 10-15 minutes (depending on thickness of chicken). Once done, remove and set-aside.
  2. While chicken is cooking, combine pepper, onion, pineapple, pear, cilantro, lime, and seasoning in a medium bowl. Toss to combine.
  3. To serve, warm tortillas over open flame for 5-10 seconds on each side. Remove. Chop chicken and layer salsa over chicken in the tortilla. Top with a dollop of sour cream. Serve and enjoy!


Recipe originally posted July 3 2018. Updated in May 2021. 

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