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Weeknight Grilled Teriyaki Chicken Tacos with Fresh Pineapple Salsa

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4.3 from 62 reviews

These tacos feature sweet, sticky teriyaki chicken paired with a vibrant pineapple salsa for a delightful weeknight dinner.

Ingredients

Scale
  • 2 Chicken breasts
  • 1/2 cup Teriyaki sauce
  • 8 Corn tortillas
  • 1 cup Pineapple (diced)
  • 1/2 Red onion (diced)
  • 1/4 cup Cilantro (chopped)
  • Juice of 1 Lime
  • Salt and pepper to taste

Instructions

  1. Marinate the chicken breast in teriyaki sauce for at least 30 minutes.
  2. Preheat the grill to medium-high heat and grill chicken for about 6-7 minutes per side, or until fully cooked.
  3. Prepare the pineapple salsa by combining diced pineapple, red onion, cilantro, lime juice, salt, and pepper in a bowl.
  4. Slice the chicken into strips after letting it rest for a minute.
  5. Warm corn tortillas on the grill for about 30 seconds on each side.
  6. Assemble tacos by placing grilled chicken strips on tortillas and topping with fresh pineapple salsa.
  7. Serve immediately and enjoy!

Notes

Leftover chicken can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet before serving.

Nutrition

Find it online: https://pennykitchenz.com/weeknight-grilled-teriyaki-chicken-tacos-pineapple-salsa/

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