Ingredients
Scale
- 4 boneless skinless chicken breasts (about 1.5 lbs)
- 1 cup teriyaki sauce
- 1 medium fresh pineapple, sliced into rings
- 2 ripe pears, diced
- 8 corn or flour tortillas
- 1/2 cup fresh cilantro, chopped
- Juice of 2 limes
- 1/4 cup red onion, diced
- Salt and pepper to taste
Instructions
- Marinate the chicken in teriyaki sauce for at least 30 minutes.
- Preheat grill to medium-high heat; grill pineapple rings for 3-4 minutes on each side until caramelized.
- Heat oil in a skillet over medium heat; cook marinated chicken for about 6-7 minutes per side, or until fully cooked.
- In a bowl, combine diced pears, cilantro, red onion, lime juice, salt, and pepper to make the salsa.
- Warm tortillas on the grill or in a pan; assemble tacos with sliced chicken, grilled pineapple, and pear salsa on top.
- Serve immediately and enjoy the flavor explosion!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Asian-Mexican Fusion
Nutrition
- Serving Size: 2 tacos (about 250g)
- Calories: 400
- Sugar: 14g
- Sodium: 920mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg