Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa

Last updated on February 11, 2026

A warm craving for something a little sweet, a little salty, and perfectly handheld is how this recipe usually starts for me — like that time I tried to eat a taco standing up in my kitchen and nearly dropped a whole grilled pineapple chunk onto the floor. If you’re a beginner who worries about overcomplicating dinners, I totally get it: marinades, grills, and fresh salsas can sound intimidating. I promise this Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa is friendly, forgiving, and faster than you think — a real weeknight hero that feels like a cozy celebration. If you enjoy simple chicken dinners with big flavor, you might also like this chicken and garlic gravy with cheesy mashed potatoes for another comforting meal idea.

A Quick Look at This Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa Recipe

These tacos pair tender teriyaki-marinated chicken with a bright grilled pineapple and pear salsa for a sweet-tangy contrast. The star ingredients are juicy chicken breasts and fresh pineapple (plus a ripe pear for unexpected texture). They’re quick to make, tasty enough for guests, and balanced — protein plus a fruit-forward salsa so you get flavor and a little nutrition. Great for home cooks and beginners because the steps are straightforward: marinate, grill, chop, assemble. Keep reading — the grilled salsa trick is worth the scroll.

Ingredients You’ll Need for Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa

Essentials

• 1 lb chicken breasts, cut into strips — choose even strips so they cook evenly.
• 1/2 cup teriyaki sauce — store-bought or homemade; this is the main flavor base.
• 2 cloves garlic, minced — fresh garlic brightens the marinade.
• 1 tbsp honey — helps the chicken caramelize and balances the saltiness.
• 1 tbsp oil — neutral oil like canola or vegetable.
• Salt & pepper to taste — season lightly in the marinade; you can adjust later.
• 1 cup fresh pineapple, diced — grilling first adds smoky-sweet depth.
• 1 ripe pear, diced — a softer texture and gentle sweetness; Bartlett or Bosc work well.
• 1/4 cup red onion, finely chopped — for bite and color.
• 1 jalapeño, diced — seeds removed if you prefer milder heat.
• Juice of 1 lime — brightens the salsa and keeps the pear from browning.
• 2 tbsp cilantro, chopped — fresh herb lift.
• 8 small tortillas (flour or corn) — warmed before serving.

Optional add-ons

• Shredded cabbage — adds crunch and a lovely color contrast.
• Sliced avocado — creamy richness that tames the spice.
• Lime wedges — for extra squeeze at the table.
• Sesame seeds — toasted, sprinkled over the chicken for nuttiness.
• Pickled red onion — swap in for raw red onion for a tangy pop.
• Greek yogurt or a light mayo mixed with lime — makes a creamy taco drizzle.

Substitutions and shortcuts

• Chicken: Use boneless skinless thighs instead of breasts if you prefer juicier meat; increase cook time by a minute or two. You can also use thin-cut turkey breast strips for a lighter option.
• Teriyaki sauce: If you don’t have teriyaki, mix 3 tbsp soy sauce, 1 tbsp honey, 1 tsp grated ginger, and a splash of rice vinegar as a quick substitute.
• Honey: Swap for maple syrup if needed.
• Grill: Use a grill pan or a cast-iron skillet on the stovetop if you don’t have an outdoor grill. Broiling on high for a couple minutes per side is another shortcut — watch closely to avoid burning.
• Pineapple: If fresh pineapple isn’t available, use thawed frozen pineapple chunks and pat dry before grilling to reduce splatter. Canned pineapple is a last-resort option; drain well and pat dry.
• Pear: Use mango for a tropical twist, or diced apple if you want firmer texture.
• Tortillas: For a gluten-free option, use corn tortillas or a store-bought gluten-free flatbread.

How to Make Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa Step-by-Step

I’ll walk you through every detail so you can cook with confidence. Read through first, then start — I find mise en place (prepping ingredients before cooking) saves time and stress.

1. Prep and marinate the chicken

   • Trim any excess fat from the chicken breasts and slice them into even strips, about 1/2–3/4 inch thick. Even strips cook more evenly and fit nicely in small tortillas.
   • In a medium bowl, whisk together 1/2 cup teriyaki sauce, 2 minced garlic cloves, 1 tbsp honey, 1 tbsp oil, and a pinch of salt and pepper. Taste a tiny bit to adjust sweetness or saltiness — the marinade should taste nicely balanced.
   • Add the chicken strips, toss to coat fully, then cover and let marinate at least 30 minutes. If you have extra time, refrigerate for up to 4 hours for deeper flavor. If you’re short on time, even 15 minutes helps.

2. Prepare the grilled pineapple

   • While the chicken marinates, cut 1 cup of fresh pineapple into chunks or slices suitable for grilling. If using a grill pan, brush the pineapple lightly with oil to prevent sticking.
   • Heat your grill or grill pan to medium-high. Place pineapple pieces directly on the grill and cook until caramelized and marked, about 2–3 minutes per side. The goal is golden char and concentrated sweetness, not complete breakdown.
   • Transfer grilled pineapple to a cutting board and dice into small pieces for the salsa.

3. Make the pineapple-pear salsa

   • In a mixing bowl, combine the diced grilled pineapple, 1 ripe pear (diced), 1/4 cup finely chopped red onion, and 1 diced jalapeño (remove seeds for milder heat).
   • Add the juice of 1 lime and 2 tbsp chopped cilantro. Season with salt and pepper to taste. Gently toss and let rest for 5–10 minutes so flavors meld. Taste and adjust — add a touch more lime if you want extra tang.

4. Grill the chicken

   • Heat the grill or grill pan to medium. Remove chicken from the marinade and let excess drip off — too much sauce can cause flare-ups and burning.
   • Oil the grill grates lightly or brush the pan with oil to prevent sticking.
   • Place chicken strips on the grill in a single layer. Cook for 4–6 minutes per side depending on thickness, or until the internal temperature reaches 165°F (74°C). Look for a glossy, slightly caramelized exterior from the teriyaki sauce.
   • Transfer cooked chicken to a plate and let rest for a few minutes. Resting helps keep the juices in and makes slices juicier.

5. Warm the tortillas

   • Use a hot, dry skillet or the grill for 20–30 seconds per side to warm tortillas and get a bit of char for flavor. Stack them in a clean tea towel to stay warm.

6. Assemble the tacos

   • Place a few chicken strips in each tortilla. Top with a generous spoonful of grilled pineapple pear salsa.
   • Add shredded cabbage for crunch and sliced avocado for creaminess if using. Squeeze a little lime over each taco before serving.

7. Serve and enjoy

   • Arrange tacos on a platter with lime wedges on the side. If you like, offer extra teriyaki sauce or a creamy drizzle (yogurt mixed with lime and a pinch of salt) for people who want it.
   • Leftovers: Keep chicken and salsa separate in airtight containers in the fridge for up to 3 days. Reheat chicken gently in a skillet or oven to avoid drying.

Tips for beginner cooks

• Use a meat thermometer to avoid overcooking — 165°F is the safe temperature for chicken.
• If your teriyaki sauce is very salty, dilute it slightly with a splash of water or a bit more honey.
• Keep a damp towel nearby to wipe your hands between handling salsa and raw chicken to avoid cross-contamination.

Common Mistakes to Avoid

Even simple recipes can trip you up if you rush or skip small steps. Start by taking a breath and prepping your ingredients so the actual cooking flows smoothly.

Mistake 1: Overcrowding the grill or pan

Placing too many chicken strips at once lowers the cooking temperature and prevents proper caramelization. Cook in batches if needed — a nice char and even cooking are worth the extra five minutes.

Mistake 2: Using unripe fruit or overripe pear

The salsa depends on a balance of texture and sweetness. An unripe pear will be too firm and bland; an overripe pear will turn mushy. Choose a pear that gives slightly under gentle pressure.

Mistake 3: Letting the sauce burn

Teriyaki sauce has sugar, which can burn quickly at high heat. Brush off excess marinade before grilling or cook over medium heat. If you want that glaze effect, grill the chicken until nearly done, then brush with sauce and give it a quick final sear.

Serving Suggestions for Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa

These tacos are wonderfully adaptable — serve them simply for weeknights or dress them up for a relaxed dinner party.

Start with one short paragraph
I like to keep one or two simple sides on the table, and let everyone build their own taco — it keeps things cozy and casual.

Fresh sides to balance the meal

Consider a light vegetable slaw or cucumber salad dressed with rice vinegar and a touch of sugar to complement the sweet and salty tacos. A simple lime-cilantro quinoa or a green salad with sesame dressing pairs beautifully.

Rice and grain pairings

If you want a more filling plate, serve the tacos alongside a bowl of cilantro-lime rice or a small scoop of warm coconut rice. For a recipe I enjoy when I’m in a rice mood, try this chicken with cilantro lime rice for inspiration on zesty rice pairings.

Drinks and non-alcoholic pairings

Keep beverages simple: sparkling water with lime, iced green tea, or a cold ginger beer all complement the sweet-savory flavors. For a cozy evening, a warm jasmine tea or light herbal infusion works well.

Conclusion

I hope this walks you through making Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa with confidence — it’s easier than it looks, and forgiving for beginners. The recipe is endlessly customizable: swap fruits, add crunch, make it saucier, or keep it light. It’s one of those cozy dinners that feels a little special without a lot of fuss. If you want to see another version of this exact recipe and how someone else plates it, I found an excellent reference for an AMAZING Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa that’s great for inspiration.

FAQs About Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa

Q1: Can I make Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa ahead of time?
A1: Yes. You can marinate the chicken up to 4 hours ahead and keep it refrigerated. Grill the chicken and make the salsa a few hours ahead, but store them separately in airtight containers. Assemble just before serving. This keeps the tortillas from getting soggy and the salsa fresh.

Q2: How can I make Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa spicier or milder?
A2: To increase heat, keep the jalapeño seeds or add a diced serrano pepper. For smoky heat, sprinkle a little smoked paprika into the marinade. To make it milder, remove the jalapeño seeds and use only a small amount of the jalapeño, or swap in a mild bell pepper for color without heat.

Q3: Are Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa freezer-friendly?
A3: The chicken can be frozen after grilling — cool completely, then freeze in a single layer before transferring to a freezer-safe container for up to 2 months. The salsa doesn’t freeze well because the pear and pineapple will become mushy; it’s best made fresh or kept refrigerated for a few days.

Q4: What are good tortilla choices for Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa?
A4: Both flour and corn tortillas work. Flour tortillas are softer and more forgiving for holding saucier fillings, while small corn tortillas give a more traditional taco feel and a subtle corn flavor. Warm them briefly before serving for pliability.

Q5: Can I make Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa without a grill?
A5: Absolutely. Use a grill pan or a heavy skillet on the stovetop. Sear the chicken over medium-high heat until caramelized on both sides, and cook the pineapple in the same pan for char marks. You can also broil the chicken and pineapple briefly, watching closely to avoid burning.