Teriyaki Tacos

It's Taco Night here at the Powers' house, and tonight we had Chicken Teriyaki Tacos inspired by this recipe from Carlsbad Cravings. Aaron says this is one of his favorite tacos that we've ever made.

• INGREDIENTS
• 
  
• 1 1/2 pounds boneless skinless chicken breasts
• 12 tortillas (we prefer HEB's Mixla tortillas)

1 Recipe Chicken Marinade

1/2 cup Bragg's Liquid Aminos (or low sodium soy sauce)

1/4 cup brown sugar

1 T. rice vinegar

Splash of pineapple juice (optional)

1 Recipe Grilled Pineapple Pear Salsa

Pineapple Lime Crema

• 1 5.3 oz. pineapple yogurt
• 2 tablespoons mayonnaise
• 1/2 tablespoon lime juice (or more to taste)

DIRECTIONS

1. Chicken Marinade: Mix ingredients for marinade. Pound chicken to an even thickness and poke several times on each side with a fork. Add chicken to a large freezer bag or shallow dish and add Teriyaki Marinade; toss to evenly coat chicken. Marinate 30 minutes at room temperature or up to overnight in the refrigerator.
2. Grilled Pineapple Pear Salsa: Meanwhile prepare Salsa according to directions. Store in the refrigerator until ready to use. (I did not have time to skewer and grill everything, so I diced up the pears, pineapple, onion, and bell pepper and sautéed it. Then I let it cool before adding cilantro, lime juice, and seasonings.)
3. Pineapple Lime Crema: Meanwhile, whisk all of the Pineapple Lime Crema ingredients together in a small bowl. Store in the refrigerator until ready to use.
4. Chicken Grilling Directions: If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting). Meanwhile, grease and preheat grill to medium heat, 375-450°F.
5. Grill chicken undisturbed for for 6-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 155 degrees F.) Remove chicken from grill and let rest 5 minutes before slicing into thin strips.
6. Chicken Stovetop Directions: If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
7. Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through.
8. Remove chicken and let rest 5 minutes before slicing into thin strips.
9. Assemble!