Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa

To assemble tacos:

Teriyaki marinated/grilled chicken

Flour or corn tortillas

Grilled Pineapple Pear Salsa

Coconut rice

Pineapple Lime Crema

Monterey Jack cheese- if desired- shredded

Teriyaki Marinade

1/2  c. white sugar

1/2 c. soy sauce

1/4 c. cider vinegar

1 clove garlic minced

1/2 tsp ground ginger

1/4 tsp black pepper

2 pounds chicken tenderloin or breasts

   

Marinate for a couple of hours.  Grill and slice

Grilled Pineapple Pear Salsa

• 1/2 ripe pineapple, trimmed and sliced into 1/2" rounds
• 1 large medium-firm pear, sliced into 1/4” slices
• 1 large red bell pepper, seeded and quartered
• 1/2 small red onion, peeled and cut in half (so you have 2 quarters of whole onion)
• 1 whole jalapeno
• 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

1. Grease grill and heat to medium high heat.
2. Drizzle red onions with olive oil and thread onto a skewer (if using a wooden skewer, soak skewer in water for at least 30 minutes beforehand). Drizzle pears, red bell pepper quarters, and jalapeno with olive oil to lightly coat.
3. Working in batches as needed depending on grill size, grill pineapple and vegetables at medium high heat (uncovered) until tender crisp and lightly charred all over, about 12 minutes for the onions, turning occasionally, about 8-10 minutes for the pineapple, or until caramelized, flipping once, 6 minutes for the red bell peppers, flipping once, 4 minutes for the pears, flipping once, and jalapeno for 3-5 minutes, turning occasionally.
4. Once cool enough to handle, dab (or rinse) off any excess oil with paper towels and chop pineapple (cutting around core), pears, red bell peppers, and onions. Devein and deseed jalapeno and dice, reserving some of the seeds if desired.
5. Reserve the jalapeno and toss the pineapple, pears, red bell pepper, red onion, cilantro, lime juice, ginger, cumin and salt and pepper to taste in a large bowl. Add half of the jalapeno and more to taste if desired. If you would like it spicier, add some of the jalapeno seeds to taste as well.
6. Can be served immediately or even better chilled.

• 1 1/2 pounds boneless skinless chicken breasts
• 4-6 flour tortillas taco-sized
• 2 cups shredded Montery Jack Cheese

Pineapple Lime Crema

• 5.3 oz pineapple yogurt
• 2 tablespoons mayonnaise
• 1/2 tablespoon lime juice (or more to taste)

Coconut Rice

2 cups jasmine or long grain rice

1 13.5 oz can coconut milk- add to that enough water to make 4 cups

1 Tbl chicken broth

Cook

1 small onion- chopped

2 Tbl oil

After the rice is cooked, heat oil in a large pan and salute onion.  Then add the coconut rice and stir fry for a couple of minutes.

This recipe is from Carlsbad Cravings.  I have loved everything I have tried from her site!