📑 Table of Contents ▶
- Teriyaki Chicken Tacos With Grilled Pineapple Pear Salsa
- Teriyaki Chicken Tacos With Grilled Pineapple Pear Salsa
- Fundamentals
- Preparation/setup
- Grilling Techniques
- Technique
- Tips/tricks
- Perfecting the Teriyaki Chicken Tacos
- Perfecting results
- Troubleshooting/variations
- Serving and Enjoyment
- Serving/presentation
- Pairings/storage
- Conclusion
- FAQs – Teriyaki Chicken Tacos With Grilled Pineapple Pear Salsa
There’s something magical about the aroma of grilled chicken wafting through the air. It’s a scent that takes me back to countless summer evenings, where the laughter was as abundant as the food on our plates. These Teriyaki Chicken Tacos With Grilled Pineapple Pear Salsa encapsulate that essence perfectly, bringing together a fusion of flavors that dance on the palate.
The first time I made these tacos, I was struck by how the sweet and savory notes of the teriyaki melded seamlessly with the vibrant salsa. The combination was a revelation, and it quickly became a favorite. I knew this was a recipe to share, one that could transform any meal into a celebration.
Cooking, for me, has always been about more than just sustenance. It’s about creating moments and memories, and these Teriyaki Chicken Tacos With Grilled Pineapple Pear Salsa are a testament to that philosophy. They are easy to make, yet impressive enough to wow any guest. So, if you’re looking to add a touch of tropical flair to your table, you’ve found your dish.
Teriyaki Chicken Tacos With Grilled Pineapple Pear Salsa
- Prep Time: 45 minutes
- Cook Time: 15-20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Description
Learn how to make mouthwatering Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa. This delicious recipe is perfect for a flavorful and satisfying meal.
Ingredients
- 1 Mc Cormick® Grill Mates® 7 Spice Teriyaki Single Use Marinade (or sub your favorite)
- 1 1/2 pounds (680 g) boneless skinless chicken breasts
- 4–6 flour tortillas taco-sized
- 2 cup (480 ml) s shredded Montery Jack Cheese
- 1 1/4 cup (300 ml) s cooked rice
- 1 Recipe Grilled Pineapple Pear Salsa
- 3 oz (150 g) pineapple yogurt
- 2 tablespoon (30 ml) s mayonnaise
- 1/2 tablespoon (8 ml) lime juice (or more to taste)
Instructions
- Marinating the Chicken: Set aside ¼ cup of the Teriyaki Marinade for later use after grilling. Use a meat tenderizer to flatten the chicken to a uniform thickness and pierce it several times on each side with a fork. Place the chicken in a large resealable bag or shallow container and pour in the remaining Teriyaki Marinade, ensuring the chicken is evenly coated. Allow it to marinate for 30 minutes at room temperature or store in the fridge for up to a day.
- Grilled Pineapple Pear Salsa: In the meantime, prepare the salsa according to its instructions and keep it chilled until needed.
- Pineapple Lime Crema: Concurrently, blend all ingredients for the Pineapple Lime Crema in a small bowl. Refrigerate until it’s time to serve.
- Grilling the Chicken: If the chicken was marinated in the fridge, let it come to room temperature for 15-30 minutes if possible. Preheat and oil the grill to a medium setting, around 375-450°F. Grill the chicken without moving it for 6-7 minutes on each side, or until fully cooked, with an internal temperature of 155 degrees F. Take the chicken off the grill and let it sit for 5 minutes before slicing it thinly.
- Cooking Chicken on the Stovetop: If the chicken was stored in the fridge, allow it to warm to room temperature for 15-30 minutes if time allows. Heat a large non-stick pan over medium-high heat. Once hot, add the chicken and cook without moving for 3-5 minutes until well-browned on one side. Flip the chicken, cover, and lower the heat to medium. Continue cooking for about 5-7 more minutes, depending on thickness, until done. Let it rest for 5 minutes before cutting into thin slices.
- Assembling the Tacos: Coat the chicken slices with the reserved ¼ cup of Teriyaki Sauce for an even coating. Lay out the tortillas and distribute the rice evenly across them, then add cheese. Melt the cheese on top of the rice either using a microwave or stovetop. Add the Teriyaki Chicken slices, then top with Grilled Pineapple Pear Salsa. Finish with a drizzle of Pineapple Lime Crema.
Notes
- Marinate the chicken for up to 24 hours in the fridge for a richer flavor.
- Cook the chicken on medium heat if using a stovetop to avoid burning.
- Allow the chicken to rest before slicing to preserve its juices and flavor.
Teriyaki Chicken Tacos With Grilled Pineapple Pear Salsa
Fundamentals
At the heart of these tacos is the teriyaki marinade, a symphony of flavors that infuses the chicken with a unique blend of spices. Using the teriyaki marinade as a base ensures that every bite is packed with savory goodness. The marinade does double duty, serving as both a tenderizer and a flavor enhancer.
To achieve that perfectly marinated chicken, begin by flattening the chicken breasts to a uniform thickness. This step ensures even cooking and allows the marinade to penetrate deeply, creating a juicy, flavorful profile. Let the chicken soak in this marinade for at least 30 minutes, or refrigerate it overnight for a more intense taste.
Preparation/setup
Before you start grilling, make sure you have your mise en place ready. This includes the tortillas, cheese, cooked rice, and the Grilled Pineapple Pear Salsa, which adds a delightful sweetness and crunch. Don’t forget the Pineapple Lime Crema, a creamy concoction that ties all the flavors together.
Having everything prepped and laid out makes the assembly process smooth and enjoyable. It’s also a great way to involve others in the kitchen, turning cooking into a shared experience. Once your ingredients are ready, it’s time to fire up the grill and let the magic happen.
Grilling Techniques
Technique
Grilling the chicken to perfection is crucial for these Teriyaki Chicken Tacos With Grilled Pineapple Pear Salsa. Preheat your grill to a medium setting, around 375-450°F. This temperature range ensures a good sear while cooking the chicken evenly. Lay the marinated chicken on the grill, and let it cook undisturbed for about 6-7 minutes on each side.
Using a meat thermometer, check that the internal temperature reaches 155 degrees F. This step is vital to ensure the chicken is fully cooked and safe to eat. Once done, let the chicken rest for about 5 minutes before slicing. This resting period allows the juices to redistribute, resulting in moist, tender slices.
Teriyaki Chicken Tacos With Grilled Pineapple Pear Salsa
Tips/tricks
For the best results, always bring the marinated chicken to room temperature before grilling. This simple step prevents the chicken from drying out and promotes even cooking. Additionally, oiling the grill grates helps prevent sticking, ensuring your chicken retains its beautiful grill marks.
If you’re pressed for time, consider using a stovetop method. Heat a non-stick pan over medium-high heat, and cook the chicken for 3-5 minutes on each side. Cover and reduce the heat to medium, cooking for an additional 5-7 minutes until done. Rest and slice the chicken as instructed.
Perfecting the Teriyaki Chicken Tacos
Perfecting results
Once your chicken is grilled to perfection, it’s time to assemble the tacos. Coat the sliced chicken in the reserved ¼ cup of teriyaki marinade for an extra burst of flavor. Lay out your tortillas, spreading an even layer of cooked rice and shredded Monterey Jack cheese on each.
To melt the cheese, use a microwave or stovetop method, and top with chicken slices. Add a generous spoonful of Grilled Pineapple Pear Salsa, enhancing the dish with its sweet and tangy notes. Finally, drizzle with Pineapple Lime Crema for a creamy finish.
Troubleshooting/variations
If your chicken turns out dry, it may be overcooked. Ensuring the correct grill temperature and resting period is key to retaining moisture. For those who enjoy a bit of heat, consider adding sliced jalapeños or a dash of hot sauce for a fiery kick.
For a vegetarian twist, substitute the chicken with grilled tofu or portobello mushrooms. This variation maintains the recipe’s essence while catering to different dietary preferences. Explore more of such delightful combinations with our Chicken Zucchini Bake or Grilled Thai Coconut Chicken Skewers.
Serving and Enjoyment
Serving/presentation
Presentation is key to elevating the dining experience. Arrange the tacos on a platter, garnishing with fresh cilantro or lime wedges for a pop of color. This attention to detail not only enhances the visual appeal but also adds a touch of freshness.
Serve these Teriyaki Chicken Tacos With Grilled Pineapple Pear Salsa at your next gathering, and watch as they become the star of the show. The tropical and savory notes create a harmony that is both unexpected and delightful.
Teriyaki Chicken Tacos With Grilled Pineapple Pear Salsa
Pairings/storage
Pair these tacos with a refreshing side, such as a Cilantro Lime Jalapeno Salsa, for an additional layer of flavor. If you have leftovers, store them in an airtight container in the refrigerator for up to three days, reheating gently to retain their texture.
For those who enjoy experimenting, these tacos also pair wonderfully with other dishes like Caesar Chicken With Asparagus or explore more creative taco ideas like Fire Grilled Venison Tacos.
Conclusion
These Teriyaki Chicken Tacos With Grilled Pineapple Pear Salsa offer a unique twist on a classic dish, combining savory and sweet flavors in perfect harmony. Their simplicity and deliciousness make them a standout choice for any occasion.
With easy preparation steps and versatile options, this recipe is designed to delight both novice and seasoned cooks alike. Dive into the vibrant world of culinary creativity and make these tacos a staple in your meal rotation.
