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Marinate the chicken
Reserve ¼ cup of teriyaki marinade for later. Pound the chicken to an even thickness and pierce each side with a fork. Place the chicken in a shallow dish or bag with the remaining marinade. Toss to coat and marinate for 30 minutes at room temperature, or up to overnight in the refrigerator.
Make the salsa
Prepare the grilled pineapple and pear salsa according to your recipe. Keep chilled until serving.
Mix the crema
In a small bowl, whisk together the pineapple yogurt, mayonnaise, and lime juice until smooth. Refrigerate until ready to use.
Cook the chicken (grill or stovetop)
Grill method: Preheat grill to medium heat (375–450°F). Grill chicken 6–7 minutes per side until fully cooked (internal temp: 165°F). Rest for 5 minutes, then slice into thin strips.
Stovetop method: Heat a skillet over medium-high heat. Sear chicken 3–5 minutes without moving, flip, cover, and reduce heat to medium. Cook another 5–7 minutes until cooked through. Rest for 5 minutes, then slice.
Assemble the tacos
Toss the chicken strips in the reserved teriyaki marinade. Warm tortillas, then layer rice and cheese. Melt the cheese slightly, then top with teriyaki chicken, grilled pineapple salsa, and a drizzle of pineapple lime crema.