- Thinly slice the chicken breasts.
- Place the chicken into a bowl, with the ¼ cup teriyaki, sesame oil, garlic powder and paprika.
- Mix the chicken with the marinade, cover and allow to marinate for 15 minutes in the refrigerator before cooking.
- While you wait for the chicken to marinate, cut up the pineapple and mince the cilantro and red onion.
- Using an indoor grill on medium-high heat coated with avocado spray, place the chicken slices one by one to allow for the perfect char. Cook the chicken for 2-3 minutes per side.
- When it’s almost done, spread more teriyaki sauce over the chicken for added flavor (optional).
- Remove chicken from the grill.
- Coat your pineapple slices with 1 teaspoon teriyaki and place them on the grill for 1-2 minutes, or until grill lines form, on each side.
- Remove the pineapple from the grill and cut it up into chunks.
- Assemble your tacos as you prefer and enjoy!
Recipe created in partnership with Valeria Mercado @foodies.stay.fit
