Teriyaki Chicken Tacos with Pineapple-Pear Salsa

2 lbs. boneless, skinless chicken thighs, cubed

2 Tbsp. sesame oil

1 cup shredded carrots

1 red bell pepper, chopped

1/2 red onion, halved and sliced into half-moons

4 cloves garlic, minced

2 cups teriyaki sauce (homemade or off the shelf)

1 cup chopped peanuts (or cashews)

12 soft taco-size flour tortillas, charred over a gas flame, or heated

4 green onions, thinly sliced

Cook chicken in hot oil in a large skillet over medium-high heat 5 minutes or until lightly browned. Add carrots, bell pepper, and garlic; cook 6 minutes or until tender and chicken is done.

Reduce heat to medium; stir in teriyaki sauce and nuts; cook 2 minutes or until thoroughly heated.

Divide chicken mixture among tortillas. Sprinkle with onions.

Pineapple-Pear Salsa

1 cup canned, diced pineapple

1 ripe pear diced

1/2 red onion, diced

1 jalapeño pepper seeded and diced

Juice of 1 lime

2 tablespoons fresh cilantro chopped

Kosher salt and fresh-ground pepper, to taste

In a bowl, combine the diced pineapple, diced pear, chopped red onion, diced jalapeño, lime juice, chopped cilantro, salt and pepper. Stir well to combine.