Fiery Fusion: Spicy Teriyaki Tacos with Pineapple Salsa

Spicy Teriyaki Tacos with Pineapple Salsa

Today, I’m excited to share a special fusion dish that I came up with on a hot summer day. The inspiration for these Spicy Teriyaki Tacos with Pineapple Salsa comes from my love of both Mexican and Asian flavors. This unique combination is perfect for a fun family dinner or a casual get-together with friends.

Ingredients:

• boneless chicken thighs
• pineapple chunks
• red bell pepper
• jalapeño
• red onion
• garlic
• teriyaki sauce
• sriracha sauce
• ground ginger
• smoked paprika
• cayenne pepper
• small flour tortillas
• fresh cilantro

Kitchen Tools:

• grill pan
• chef’s knife
• cutting board
• mixing bowl
• tongs

To start, marinate the chicken thighs in teriyaki sauce, sriracha sauce, ground ginger, smoked paprika, and cayenne pepper for at least 30 minutes. While the chicken is marinating, prepare the pineapple salsa by combining diced pineapple chunks, chopped red bell pepper, diced jalapeño, minced garlic, and finely chopped red onion in a mixing bowl.

Heat a grill pan over medium-high heat and grill the marinated chicken thighs for about 5-6 minutes per side or until cooked through. Once done, remove the chicken from the grill and let it rest for a few minutes before slicing it into thin strips.

Warm the flour tortillas in the grill pan for about 30 seconds on each side. To assemble the tacos, fill each tortilla with sliced chicken, pineapple salsa, and fresh cilantro leaves.

The total weight of the cooked dish is approximately 1200g, with enough servings for 4 people. Each serving weighs around 300g, with an estimated calorie count of 350 per serving.

One unique tip for this recipe is to add a squeeze of lime juice to the pineapple salsa for an extra burst of flavor.

I hope you enjoy making these Spicy Teriyaki Tacos with Pineapple Salsa as much as I did creating them. Feel free to get creative and add your twist to this fusion dish. Happy cooking!