Teriyaki Chicken Tacos
Turn that classic teriyaki chicken into delicious tacos drizzled with a tangy sauce topped with pineapple pieces for a fun twist for taco night!
Print
Pin
Ingredients
For the Tacos:
- 1 ½ pounds boneless skinless chicken breasts, sliced into strips
- 1 cup Teriyaki sauce, divided
- 1 tablespoon vegetable oil
- 2 cups Romaine lettuce, finely shredded
- 1 ½ cups shredded Monterey Jack Cheese, or your favorite
- 12 flour or corn tortillas, warmed
For the Pineapple Salsa
- ½ cup plain yogurt
- 1 cup fresh pineapple chunks, divided
- ½ lime, juiced
- ⅛ teaspoon cayenne pepper, optional
Instructions
Make the sauce:
- In a blender, blend the yogurt, ½ cup pineapple chunks, juice from ½ lime, and cayenne pepper (if using) until smooth. Transfer to an airtight container and refrigerate up to 3 days.
Marinate the chicken:
- Put the chicken breast strips in an airtight container or zip top plastic bag. Add ½ cup of the teriyaki sauce, seal, and toss to combine. Refrigerate for at least 4 hours or up to overnight.
Cook the chicken:
- In a large cast iron skillet, heat oil over medium-high heat. Remove the chicken from the marinade and cook for about 5 minutes, flip, and cook on the other side for 7 minutes, or until cooked through. Remove the pan from the heat, add remaining ½ cup teriyaki sauce, and toss to coat the chicken. Transfer the chicken to a plate.
Assemble the tacos:
- Assemble the tacos by layering the shredded lettuce, cheese, teriyaki chicken, and remaining ½ cup pineapple chunks on the tortillas.
- Drizzle the creamy pineapple sauce over the top.
Notes
Nutrition information is calculated without the pineapple sauce.
Nutrition
Serving: 2 tacos | Calories: 457kcal | Carbohydrates: 39g | Protein: 39g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 90mg | Sodium: 2630mg | Potassium: 667mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1563IU | Vitamin C: 2mg | Calcium: 432mg | Iron: 4mg
