Woeste Girl Wednesday on Facebook this week was maybe a little bit of a flop…..but the recipe was a 2 thumbs up for sure!
This recipe reminds me so much of a wonderful time in my life this summer. I was surrounded by some amazing people in Nashville, Tennessee and we were enjoying chips, guacamole, nachos, tacos, burritos and margaritas! It was such a wonderful trip with one of my best friends and some members of my awesome Team of coaches, Team HOPE. We are a team of health and fitness coaches, but we also know that life is about balance and sometimes that balance includes a great margarita and some delicious Mexican food.
We enjoyed homemade ice cream, a few beers and many many laughs, tears and unforgettable conversations. Staying up late talking, working out with thousands of people and growing together as a team is an experience like no other.
Now, onto the recipe!
These Chicken Teriyaki Tacos are amazing and they have the most delicious fruit salsa EVER!!!!!!
I found a recipe I followed somewhat on Pinterest, but of course, in typical Valerie fashion….I didn’t follow it! I AM TERRIBLE AT RECIPES!!!!!
I had so many request for this one, so here it is!!!!
Chicken Teriyaki Tacos with Pineapple/Pear Salsa and PIneapple Crema
1 1/2 pounds boneless skinless chicken breasts
4-6 taco size whole wheat tortillas or lettuce for salad or lettuce wraps
2 tbsp. orange juice
2 tbsp. reduced sodium teriyaki sauce
2. tbsp. honey
½ tsp. crushed red pepper flakes
For the Salsa:
1/2 ripe pineapple, trimmed and sliced
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)
1/2 cup loosely packed cilantro, finely chopped
1 tablespoon lime juice
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
salt and pepper to taste
For the Crema
1 5.3 oz. pineapple yogurt
2 tablespoons mayonnaise
1/2 tablespoon lime juice (or more to taste)
For the Teriyaki Sauce and Chicken:
1. Mix all ingredients for the teriyaki sauce together until blended.
2. Place chicken in a container with the teriyaki sauce and marinade for at least 1 hour (I usually do overnight)
Start the Salsa:
- Grease grill and heat to medium high heat.
- Place fruits and vegetables in a Ziploc bad and pour in olive oil. Shake to coat.
- Place red onions on a skewer
- 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 turning occasionally.
- 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.
- Toss the pineapple, pears, red bell pepper, red onion, cilantro, lime juice, ginger, cumin and salt and pepper to taste in a large bowl.
- Can be served immediately and can be chilled for leftovers
(This salsa is delicious as an appetizer as well.)
After you take the fruit off the grill, add the chicken to the grill!
- Grill the chicken until no longer pink in the center.
- Whisk together the Pineapple Crema
- Cut up the chicken and place on a whole wheat tortilla, cover with fruit salsa and crema. Add any other favorite taco toppings you might enjoy! Garnish with freshly chopped Cilantro and Enjoy!
I hope you love this recipe as much as we do!!!!! Please let me know what you think!!!!