Teriyaki Chicken Tacos with Grilled Pineapple Salsa

By Nanatimesthree

Ingredients

• 3/4 cup teriyaki marinade
• 1 pound boneless skinless chicken breasts
• 4 - 6 small flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1/2 ripe pineapple slices, 1/2 inch thick
• 1 large red bell pepper, sliced
• 1/2 small red onion, peeled and sliced
• 1/2 cup loosely packed cilantro, finely chopped
• 1 tablespoon lime juice
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cumin
• salt and pepper to taste
• 5.3 ounces pineapple yogurt
• 2 tablespoons mayo
• 1/2 tablespoon lime juice
• optional jalapeno

Preparation

Step 1

Pound chicken some with meat mallet to tenderize, then place into a large plastic bag or a shallow dish. Cover with the teriyaki marinade and toss until evenly coated. Marinate for 30 minutes at room temperature, or overnight in the refrigerator.

To make the grilled pineapple salsa, grease a skillet over medium-high heat. (I used a George Forman grill instead of a skillet.) Grill the pineapple and the vegetables, until tender and lightly charred all over. Some of the vegetables may grill faster than others, so plan accordingly. Remove from heat.

Once the vegetables are cool enough to handle, dab off any excess oil with paper towels.

Chop the pineapple, red bell peppers, and onions. (Jalapeno too if using)

In a large bowl, combine the pineapple, red bell pepper, red onion, cilantro, lime juice, ginger, cumin, salt, and pepper. Toss thoroughly.

To make the pineapple lime cream, whisk together the pineapple yogurt, mayo, and lime juice. Store in the frig until ready to use.

Add the chicken to a large skillet over medium-high heat. Cook undisturbed for 3-5 minutes or until nicely browned on one side. Turn the chicken over and reduce the heat to medium. Cook for approximately 5-7 more minutes until cooked through entirely.

Remove the chicken and let it rest 5 minutes before dicing it into small cubes.

To build the tacos, place a generous amount of chicken at the bottom of each tortilla, followed by the cheese, pineapple salsa, cream, and cilantro.