Chicken Teriyaki Tacos


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1½ lb chicken breasts, cut in cubes (about an inch or two each)

Fresh pineapple cubes (buy in a package in produce section – or buy a pineapple and make your own!)

1 red pepper cut into 1-inch pieces

1 yellow pepper cut into 1-inch pieces

I red onion, peeled and quartered

Tools: wooden or metal skewers (Soak wooden ones in water so they don’t burn.)


½ cup brown sugar

1 cup soy sauce

1 cup sherry

1 Tbsp sesame oil

2 -3 cloves garlic, minced

1 Tbsp ginger, chopped

Optional: 1 or 2 pineapple cubes, chopped fine

To make sauce – 1 Tbsp cornstarch

To serve: flour tacos, Teriyaki sauce, and optional garnishes such as sesame seeds, cilantro, avocado, hot chili paste – anything you like on a taco!


Combine all ingredients for marinade.

Add half to a large bowl or plastic bag to marinate chicken and half to a small sauce pan to make Teriyaki sauce.

Marinate chicken for at least an hour and up to 3 hours.

Light grill or oven broiler.

Skewer chicken alternating with pieces of vegetables and pineapple.

Grill or broil skewers, flipping after a couple of minutes, until chicken is just done and vegetables begin to brown – about 8 minutes.

To make Teriyaki sauce, heat reserved marinade to a boil, lower heat and stir in cornstarch dissolved in 2 Tbsp water until thickened – about 1 minute.

Pour a little over the sauce over the chicken, sprinkle with sesame seeds if desired, and serve with tacos and garnishes of choice.

© Deer One Publishing 2021