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Easy Teriyaki Chicken Tacos Recipe with Pineapple Slaw

Easy Teriyaki Chicken Tacos

Tender bite-size chicken cooked in teriyaki sauce is tucked into warm flour tortillas with creamy pineapple cabbage slaw. This easy Asian-fusion taco recipe makes 8 tacos for 4 servings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 pound Boneless, skinless chicken thighs or breasts
  • 1/2 cup Prepared teriyaki sauce
  • 1 tablespoon Neutral oil, such as canola or vegetable oil
  • 2 cloves Garlic, minced
  • 1 teaspoon Fresh ginger, grated
  • 1 teaspoon Toasted sesame oil, optional
Tacos and Toppings
  • 8 tortillas Small flour tortillas, 6-inch
  • 2 cups Shredded coleslaw mix or finely shredded green cabbage
  • 1/2 cup Pineapple tidbits, drained and chopped
  • 2 green onions Green onions, thinly sliced
  • 2 tablespoons Fresh cilantro, chopped
  • 1 tablespoon Toasted sesame seeds
  • As needed Lime wedges
Quick Slaw Dressing
  • 2 tablespoons Mayonnaise
  • 1 tablespoon Rice vinegar
  • 1 teaspoon Honey or sugar
  • 1/4 teaspoon Toasted sesame oil
  • 1 pinch Salt

Method
 

Step-by-Step
  1. Cut the chicken into small bite-size pieces. Combine it with the teriyaki sauce, neutral oil, minced garlic, grated ginger, and optional toasted sesame oil. Marinate for 30 minutes if time allows, or cook it immediately.
  2. Whisk together the mayonnaise, rice vinegar, honey or sugar, toasted sesame oil, and salt. Toss the dressing with the shredded cabbage, chopped pineapple, and half of the sliced green onions.
  3. Heat a large skillet over medium-high heat. Add the chicken and its marinade in a single layer, then cook for 6-8 minutes, stirring occasionally, until browned and the chicken reaches 165°F (74°C) internally.
  4. If the sauce remains thin, continue cooking for 1-2 minutes until it lightly coats the chicken. Avoid prolonged boiling because the sugar in teriyaki sauce can burn.
  5. Warm the tortillas in a dry skillet or microwave just before serving. Fill each tortilla with teriyaki chicken and pineapple slaw.
  6. Finish the tacos with the remaining green onions, chopped cilantro, and toasted sesame seeds. Serve immediately with lime wedges for squeezing over the top.

Notes

Chicken thighs stay especially moist, but chicken breast works well when cut into small pieces. Cook in a single layer so the chicken browns instead of steaming, and drain excess slaw liquid before filling the tortillas.