Chicken Teriyaki Tacos

Asian and Mexican rolled (folded?) into one killer taco. These totally tropical teriyaki tacos are easy to put together when you use Chili’s® Bold Teriyaki Entrée Skillet Sauce.


  • 4 chicken breasts, boneless skinless, cut into quarters (about 1.5–2 lbs)
  • 1 package of Chili’s® Bold Teriyaki Entrée Skillet Sauce
  • 1 cup iceberg lettuce or cabbage, shredded
  • ½ cup red onion, diced
  • 1–2 mangoes, cut into chunks
  • 1 cup fresh pineapple, chopped
  • ½ bunch of cilantro, chopped
  • ½ cup green bell pepper, chopped finely
  • white corn tortillas


  1. Preheat oven to 400º F. Place chunks of chicken in an oven-safe dish. Pour Chili’s® Bold Teriyaki Entrée Skillet Sauce over the chicken and stir to coat.
  2. Bake for 35–40 minutes until fully cooked, stirring once or twice during cooking time. At the end of cooking time, cut a piece open in the center to check that no pink is left inside (if there is, bake for another few minutes until no pink remains).
  3. Using two forks, shred chicken in the remaining sauce. Stir to coat.
  4. Fill warm white corn tortillas with chicken and top with lettuce or cabbage, red onion, pineapple, mango, green bell pepper, and cilantro. Serve.