The Olive Bin

Teriyaki Chicken Tacos

FOR THE CHICKEN MARINADE: Pound chicken to an even thickness and poke several times on each side with a fork. Add chicken to a large freezer bag or shallow dish and add Teriyaki Marinade; toss to evenly coat chicken. Marinate 30 minutes at room temperature or up to overnight in the refrigerator. FOR THE PINEAPPLE SALSA: Grease grill and heat to medium high heat. Thread pears, red onion, red bell pepper, and Jalapeno on skewers. 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.Once cool enough to handle, chop pineapple (cutting around core), pears, red bell peppers, and onions. Devein and deseed jalapeno and dice, reserving some of the seeds if desired. 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. Can be served immediately or even better chilled. FOR THE PINEAPPLE SAUCE: Whisk all of the pineapple sauce ingredients together in a small bowl. Store in the refrigerator until ready to use. CHICKEN GRILLING DIRECTIONS: If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting). Meanwhile, grease and preheat grill to medium heat, 375-450°F. Grill chicken undisturbed for for 6-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 155 degrees F.) Remove chicken from grill and let rest 5 minutes before slicing into thin strips. TO ASSEMBLE: Divide rice evenly among tortillas followed by cheese. Then top with teriyaki chicken followed by grilled Pineapple Salsa. Drizzle witih Pineapple Sauce. Enjoy!
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Ingredients

4 chicken breasts

2 C cooked rice

Mozzarella cheese

4-6 flour tortillas

 

FOR THE TERIYAKI MARINADE:

2 C soy sauce

3 garlic cloves, minced

3 T of The Olive Bin's Japanese Toasted Sesame Oil

2 T pure maple syrup

2 T lemon juice

 

FOR THE PINEAPPLE SALSA:

1/2 ripe pineapple, trimmed & sliced

1 pear, sliced into 1/4” slices

1 red bell pepper, seeded and quartered

1/2 red onion, cut in half

1 Jalapeno, halved

1/2 C cilantro, finely chopped

1 T lime juice

1/8 tsp ground ginger

1/8 tsp ground cumin

salt & pepper to taste

 

FOR THE PINEAPPLE SAUCE: 

5.4 oz plain Greek yougurt

2 T of The Olive Bin's Pineapple White Balsamic Vinegar

2 T mayonnaise

1/2 tsp lime juice

Directions

FOR THE CHICKEN MARINADE:

  1. Pound chicken to an even thickness and poke several times on each side with a fork. Add chicken to a large freezer bag or shallow dish and add Teriyaki Marinade; toss to evenly coat chicken. Marinate 30 minutes at room temperature or up to overnight in the refrigerator.

FOR THE PINEAPPLE SALSA: 

  1. Grease grill and heat to medium high heat.
  2. Thread pears, red onion, red bell pepper, and Jalapeno on skewers.
  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.Once cool enough to handle, chop pineapple (cutting around core), pears, red bell peppers, and onions.
  4. 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. Can be served immediately or even better chilled.

FOR THE PINEAPPLE SAUCE:

  1. Whisk all of the pineapple sauce ingredients together in a small bowl. Store in the refrigerator until ready to use.

CHICKEN GRILLING DIRECTIONS:

  1. If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
  2. Meanwhile, grease and preheat grill to medium heat, 375-450°F. Grill chicken undisturbed for for 6-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 155 degrees F.) 
  3. Remove chicken from grill and let rest 5 minutes before slicing into thin strips.

TO ASSEMBLE:

  1. Divide rice evenly among tortillas followed by cheese. Then top with teriyaki chicken followed by  grilled Pineapple Salsa. Drizzle witih Pineapple Sauce. Enjoy!

Associated Products

Japanese Toasted Sesame Oil
Japanese Toasted Sesame Oil
Buy This Product
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Pineapple White Balsamic
Pineapple White Balsamic
Buy This Product
View More Recipes
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