Chicken Teriyaki Smash Tacos with Grilled Pineapple
These smash tacos press seasoned ground chicken directly onto flour tortillas and sear them until crispy and caramelized, then get glazed with sweet garlic teriyaki sauce and topped with charred pineapple, green onions, and cilantro. They're a fun and come together in just 40 minutes and disappears even faster.
Equipment
- Spatula
Ingredients
For the Grilled Pineapple:
- 3 –4 thick slices fresh pineapple, core removed
- 1 tbsp neutral oil
For the Smash Tacos:
- 1 lb ground chicken
- 2 tbsp Kogi 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 Assembly:
- 3 –4 green onions, thinly sliced
- Fresh cilantro leaves
- Sliced jalapeño or serrano, serranos are spicier
- Lime wedges
Instructions
- Start with the grilled pineapple. Brush each slice lightly with neutral oil. Heat a grill pan or cast iron skillet over high heat until screaming hot. Grill the pineapple slices 2–4 minutes per side undisturbed until deep golden grill marks form. Transfer to a cutting board, chop into small bite-sized pieces, and set aside.
- Mix the ground chicken with the Kogi Sweet Garlic Teriyaki sauce, garlic powder, onion powder, black pepper, and salt until evenly combined. Divide into 12 equal portions.
- Place one flour tortilla flat on your work surface. Press one portion of the seasoned ground chicken directly onto the center of the tortilla and flatten it out into a thin, even layer that covers most of the tortilla.
- Heat a large cast iron skillet or flat-top griddle over medium-high heat and add a drizzle of neutral oil. Place the tacos chicken side down in the pan. Press down firmly with a spatula so the chicken makes full contact with the pan. Cook undisturbed for 3–4 minutes until the chicken is cooked through with caramelized edges on the bottom.
- Flip the taco so the tortilla side is now face down. Immediately brush the Kogi Sweet Garlic Teriyaki sauce generously over the entire chicken surface. Let cook for 1 minute, then flip one more time so the glazed chicken side hits the heat directly. Cook for another 60–90 seconds until the glaze caramelizes, bubbles, and chars slightly at the edges. Remove from heat.
- To assemble, add the chopped grilled pineapple over the glazed chicken, then finish with sliced green onions, fresh cilantro leaves, sliced jalapeños or serranos, and a squeeze of lime. Serve immediately.
Notes
- Press the chicken firmly and evenly across the tortilla so it cooks flat with maximum contact on the skillet, gaps mean uneven browning and less crispy edges.
- Don’t skip the double flip at the end. Glazing the chicken then flipping it back onto the heat is what gives you that sticky, caramelized char on the surface.
- Use a well-seasoned cast iron or flat-top griddle, nonstick pans won’t get hot enough to give you the crispy, charred edges this method needs.
- Grill the pineapple until it’s deeply golden, not just warm. Real caramelization adds sweetness and smokiness that balances the savory teriyaki glaze.
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