Teriyaki Chicken Tacos with Pineapple Two Ways

Sweet–savory teriyaki chicken, charred-fresh pineapple salsa, and a cool pineapple-balsamic yogurt drizzle—these tacos hit every note. The Olive Leaf Roasted Sesame Oil deepens the marinade, while The Olive Leaf Pineapple Balsamic brightens the sauce so each bite pops.

Ingredients (serves 4–6)

Chicken & Assembly

• 4 chicken breasts (pound to even thickness)
• 2 cups cooked rice
• 4–6 flour tortillas (or corn)
• 1–1½ cups shredded mozzarella (or Monterey Jack), optional

Teriyaki Marinade

• 2 cups soy sauce
• 3 garlic cloves, minced
• 3 Tbsp The Olive Leaf Roasted Sesame Oil
• 2 Tbsp pure maple syrup
• 2 Tbsp lemon juice

Pineapple Salsa

• ½ ripe pineapple, trimmed & sliced (then diced)
• 1 pear, sliced (then diced)
• 1 red bell pepper, seeded & quartered (then diced)
• ½ red onion, halved (then diced)
• 1 jalapeño, halved (seed for less heat; dice)
• ½ cup cilantro, finely chopped
• 1 Tbsp lime juice
• ⅛ tsp ground ginger
• ⅛ tsp ground cumin
• Salt & pepper, to taste

Pineapple Sauce

• 5.4 oz plain Greek yogurt
• 2 Tbsp The Olive Leaf Pineapple Balsamic
• 2 Tbsp mayonnaise
• ½ tsp lime juice

Directions

• Marinate. Whisk soy sauce, garlic, Roasted Sesame Oil, maple syrup, and lemon. Add chicken; chill 30 minutes up to 4 hours.
• Make the salsa. Dice pineapple, pear, pepper, red onion, and jalapeño. Toss with cilantro, lime juice, ginger, cumin, salt, and pepper. Chill.
• Make the sauce. In a bowl, whisk yogurt, Pineapple Balsamic, mayo, and lime until smooth.
• Cook the chicken. Grill or sear in a hot skillet over medium-high, 4–6 minutes per side, until juices run clear and an instant-read reads 165°F. Rest 5 minutes; slice.
  • Optional glaze: Boil leftover marinade in a small pan 3–5 minutes to reduce and brush over sliced chicken.
• Warm & build. Warm tortillas. Add a spoonful of rice and a sprinkle of cheese (if using), top with sliced teriyaki chicken, pineapple salsa, and a drizzle of pineapple sauce. Serve with lime wedges.

Tips & Swaps

• Spice it up: Leave jalapeño seeds in or add a dash of chili crisp.
• Gluten-free: Use tamari in the marinade and corn tortillas.
• Make-ahead: Salsa and sauce keep 2 days refrigerated; cooked chicken keeps 3–4 days.
• No mozzarella? Monterey Jack or queso Oaxaca melts beautifully.