Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa
Recipes BBQ and grilling Chicken Main Dish Mexican
Description
Prepare your mouth for an explosion of flavor with these special tacos. Marinated grilled chicken, topped with a grilled pineapple pear fruit salsa, rice, cheese and served with a pineapple lime crema are so delicous, you won't be able to get enough. But
Ingredients
Grilled Pineapple Pear Salsa:
1/2 ripe pineapple, cored and cut into slices
1 large pear, cut into 1/4 inch slices
1 large red bell pepper, seeded and quartered
1/2 small red onion, cut into wedges
1 jalapeno
1/2 c. cilantro, finely chopped
1 T. lime juice
1/8 t. ginger
1/8 t. ground cumin
Pineapple Lime Crema:
5.3 oz. container pineapple yogurt
2 T. mayonnaise
1 1/2 t. lime juice
Chicken Tacos:
1 package McCormick® Grill Mates® 7 Spice Teriyaki Single Use Marinade, divided
1 1/2 lb. boneless, skinless chicken breasts
6 taco-size flour tortillas, 8 inch
2 c. shredded Monterey Jack cheese
1 1/4 c. cooked rice
Directions
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Salsa:
Drizzle the red onion, pears, bell pepper and jalapeno with olive oil, coating lightly. Thread the onions onto a skewer.
Grill the pineapple, pear and vegetables over medium-high heat until tender-crisp and lightly charred, turning occasionally. Allow to cool slightly.
Chop pineapple, pear, bell pepper and onion; place in large bowl. Chop jalapeno, reserving some of the seeds, if desired.
Add cilantro, lime juice, ginger, cumin, salt and pepper, to taste to the pineapple mixture.
Add half of the jalapeno, or more to taste; toss to combine. If wanting it spicy, add some of the jalapeno seeds, to taste. Set aside.
Crema:
Mix all ingredients in a small bowl. Refrigerate until ready to serve the tacos.
Set aside and reserve 1/4 c. of the 7 Spice Teriyaki Marinade for later use.
Pound chicken to an even thickness; pierce each side several times with a fork. Place chicken in large resealable plastic bag. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
Remove chicken from marinade; discard remaining Marinade.
Grill over medium-high heat 6 to 7 minutes per side or until cooked through. Remove from grill; let rest 5 minutes before slicing into thin strips. Toss chicken strips in the reserved marinade to coat.
Taco assembly:
Divide rice evenly among the tortillas; top with shredded cheese. Microwave on High to melt the cheese over the rice. Top with chicken strips and salsa.
Serve, drizzled with Crema.
6 servings.