Teriyaki Chicken Tacos
Prep time
Cook time
Total time
Serves: 8 tacos
  • 2 pounds boneless, skinless chicken breasts
  • ½ cup store bought teriyaki sauce plus additional for serving
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon olive oil
  • 8 small (6-inch) flour tortillas
  • 1 small can (8 ounce) pineapple chunks, pineapple tidbits, drained or 1 cup freshly diced pineapple
  • ½ red onion, sliced
  • ¼ chop freshly chopped cilantro
  1. Slice chicken into strips and place in a large resealable bag.
  2. Season chicken with salt and pepper
  3. Add in teriyaki sauce.
  4. Seal bag and massage marinade into chicken.
  5. Refrigerate for a few hours or overnight.
  6. Preheat olive oil in a large skillet over medium high heat.
  7. Add in chicken strips, discarding marinade.
  8. Cook chicken, turning occasionally until chicken is thoroughly cooked.
  9. Warm tortillas in oven or in a clean skillet on high heat for just a few minutes per side until warm or until they get a little charred.
  10. To assemble place a few chicken strips on the warmed tortillas.
  11. Top with pineapple chunks, red onion and fresh cilantro. Drizzle with additional teriyaki sauce.
For even more deliciousness try it topped with Avocado Cream too! You can find a recipe for Avocado Cream HERE.
Recipe posted with permission from Mother Thyme.
Recipe by The 29 Minute Mom at http://the29minutemom.com/weekly-meal-plan-week-2/