Teriyaki Chicken Smash Tacos with Grilled Pineapple

Chicken Teriyaki Smash Tacos with Grilled Pineapple

For the Grilled Pineapple

• 3–4 thick slices fresh pineapple, core removed
• 1 tbsp neutral oil (for brushing pineapple)

For the Smash Tacos

• 1 lb ground chicken
• 2 tbsp sweet garlic teriyaki sauce (plus more for glazing)
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp black pepper
• 1 tsp kosher salt
• 12 small flour tortillas
• 2 tbsp neutral oil (for cooking)

For Assembly

• 3–4 green onions, thinly sliced
• Fresh cilantro leaves
• Sliced jalapeño or serrano (serranos are spicier)
• Lime wedges

1. Grill the pineapple first. Lightly brush both sides of the pineapple slices with neutral oil. Preheat a grill pan or cast iron skillet over high heat until it is very hot. Place the pineapple slices in the pan and grill 2–4 minutes per side without moving them so deep golden grill marks form and the natural sugars caramelize. Transfer the pineapple to a cutting board and dice into small, bite-sized pieces. Set aside.
2. Prepare the chicken mixture. In a bowl, combine the ground chicken with 2 tablespoons of sweet garlic teriyaki sauce, the garlic powder, onion powder, black pepper, and kosher salt. Mix gently but thoroughly with clean hands or a spoon until the seasonings are evenly distributed. Divide the mixture into 12 equal portions to make individual taco patties.
3. Form and press the tacos. Lay one small flour tortilla flat on your work surface. Take one portion of the seasoned ground chicken and place it in the center of the tortilla. Using your fingers or the back of a spoon, press the chicken down into a thin, even layer that covers most of the tortilla. The goal is a thin patty with maximum surface contact for searing.
4. Sear the chicken. Heat a large cast iron skillet or flat-top griddle over medium-high heat and add a drizzle of neutral oil, spreading it to coat the surface. Place the tortilla with the chicken mixture face down in the pan, chicken side touching the hot surface. Press down firmly and evenly with a spatula so the meat fully contacts the skillet. Cook undisturbed for 3–4 minutes until the underside is cooked through and caramelized at the edges.
5. Glaze and caramelize. Flip the whole taco so the tortilla side is down. Immediately brush the exposed chicken surface generously with additional sweet garlic teriyaki sauce, covering the entire patty. Let it cook for about 1 minute, then flip one more time so the glazed chicken hits the heat directly. Continue cooking another 60–90 seconds until the glaze bubbles, caramelizes, and develops a slightly charred edge. Remove the taco from the skillet and keep warm while you cook the remaining portions.
6. Assemble the tacos. Top each glazed chicken patty with a spoonful of the chopped grilled pineapple, a scattering of thinly sliced green onions, fresh cilantro leaves, and sliced jalapeño or serrano to taste. Finish with a squeeze of lime over the top. Serve immediately so the tortillas remain crisp at the edges and the glaze keeps its sticky-charred texture.

• Press the chicken firmly and evenly across the tortilla so it cooks flat and gains maximum contact with the hot skillet. Any gaps will cause uneven browning and fewer crispy edges.
• Don’t skip the double flip and glazing step. Brushing the chicken with teriyaki sauce, then flipping it so the glaze hits the heat, is what creates the sticky, caramelized surface that makes these tacos special.
• Use a well-seasoned cast iron skillet or a flat-top griddle if possible. Nonstick pans typically won’t reach the same high temperatures needed for deep caramelization and char.
• Grill the pineapple until it’s deeply golden rather than just warmed through. That deeper caramelization adds concentrated sweetness and a smoky note that balances the savory teriyaki glaze.
• Adjust the spice by choosing jalapeños for mild heat or serranos for a sharper kick. Serve lime wedges on the side so everyone can add a bright finish to their tacos.