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Tuesday 30 June 2026 13:40:21 GMT
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faiy_f
fai_f :
มันจะหกมั้ยค่ะ
2026-07-01 02:09:14
16039
nadtnichaaaa
￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴￴ ￴ ￴ ￴ ￴ :
ให้ช่วยถือมั้ยคะ👉🏻👈🏻
2026-07-01 12:21:37
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suphanit761
Suphanit :
ใช้บราของอะไรคะพี่สาว
2026-07-02 12:39:49
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omtkd6
omtkd6 :
พิกัดกางเกงพี่ข้างๆได้ไหมคะ🙏🏻
2026-07-14 13:18:02
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mefanlaeww
mefanlaeww :
อยากเห็นคุณทำคอนเท้นแต่งOld Money 1วันค่ะ ❤️
2026-06-30 14:23:45
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holy_ra
Shii?!🪽 :
respectfully
2026-08-07 10:08:13
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poyfon1
เส้นหมี่ไม่ใส่ลูกชิ้น :
ชอบมากกกกดึ๋งๆดูทุกคลิปไม่กล้าติดตามด้วยกลัวไม่ฟีด🫣🤣🤣
2026-07-04 12:54:04
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slillynx._
sᴏʟʟᴇᴇ* ੈ✩‧₊˚ :
ในเม้นคืออาหวังมีปิ๊
2026-07-13 13:18:57
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_is_newnii
อยากกินคอนเน่ ◌่ ◌่ :
พอหันมามองของตัวเองแล้วหนูท้อ
2026-07-14 14:29:45
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bb3euqm_
ดุไบชูวี่คุกกี้ :
ว้ายตกใจหมด มากอดเลย
2026-07-15 05:48:04
8
ommi147890
ommi147890 :
โนบรายังไงให้ทรงสวยขนาดนี้คะ😅
2026-07-17 16:04:12
7
e._.wanaa
𝐅𝐘𝐁 :
ทำไมเต้นซ้ำบ่อยจัง
2026-07-18 13:17:08
105
maichopyxu
เจี๊ยบไม่จอย :
หนูเมา
2026-07-01 03:43:10
5
a.noprx
เลียชู :
2026-07-02 15:12:18
12
linyuxiii
Lin Yuxi (林语汐) :
พิกัดเสื้อสีนู้ดทีค่า😳😳😳
2026-07-01 09:36:27
13
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Grilled teriyaki chicken thighs tucked into warm tortillas with a smoky pineapple pear salsa, cabbage, and avocado. A sweet-savory taco that comes together in under an hour. Ingredients For the chicken 1.5 lb (680 g) boneless skinless chicken thighs 1/2 cup (120 ml) teriyaki sauce 2 cloves garlic, minced 1 tablespoon fresh ginger, grated 1 tablespoon honey 1 tablespoon neutral oil Salt and black pepper For the salsa 2 cups (300 g) fresh pineapple, cut into rings 1 ripe Bartlett pear, diced 1/4 cup (40 g) red onion, finely chopped 1 jalapeño, seeded and diced Juice of 1 lime 2 tablespoons fresh cilantro, chopped Salt to taste To serve 8 small flour or corn tortillas 1 cup (70 g) shredded green cabbage 1 avocado, sliced 1 teaspoon sesame seeds (optional) Instructions 1. Marinate the chicken: Whisk teriyaki sauce with minced garlic, grated ginger, honey, and oil in a bowl. Add the chicken thighs and turn to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours. 2. Grill the pineapple: Heat a grill or grill pan over medium-high heat. Grill the pineapple rings until dark char marks appear, about 2-3 minutes per side. Remove and let cool slightly, then dice into small pieces. 3. Build the salsa: In a mixing bowl, combine the grilled pineapple, diced pear, red onion, jalapeño, lime juice, and cilantro. Season with salt, toss well, and set aside. 4. Grill the chicken: Remove the chicken from the fridge and let it sit at room temperature for 10 minutes. Grill over medium-high heat for 5-6 minutes per side, until the internal temperature reaches 165°F. Rest for 5 minutes, then slice against the grain. 5. Warm the tortillas: Toast the tortillas in a dry skillet over medium heat for about 30 seconds per side, until soft and pliable. Wrap in a clean towel to keep warm. 6. Assemble and serve: Fill each tortilla with sliced chicken and a handful of shredded cabbage. Spoon the pineapple pear salsa on top and add avocado slices. Sprinkle with sesame seeds if desired. Serve immediately with lime wedges. #taco #teriyakichicken #salsa #EasyRecipes
Grilled teriyaki chicken thighs tucked into warm tortillas with a smoky pineapple pear salsa, cabbage, and avocado. A sweet-savory taco that comes together in under an hour. Ingredients For the chicken 1.5 lb (680 g) boneless skinless chicken thighs 1/2 cup (120 ml) teriyaki sauce 2 cloves garlic, minced 1 tablespoon fresh ginger, grated 1 tablespoon honey 1 tablespoon neutral oil Salt and black pepper For the salsa 2 cups (300 g) fresh pineapple, cut into rings 1 ripe Bartlett pear, diced 1/4 cup (40 g) red onion, finely chopped 1 jalapeño, seeded and diced Juice of 1 lime 2 tablespoons fresh cilantro, chopped Salt to taste To serve 8 small flour or corn tortillas 1 cup (70 g) shredded green cabbage 1 avocado, sliced 1 teaspoon sesame seeds (optional) Instructions 1. Marinate the chicken: Whisk teriyaki sauce with minced garlic, grated ginger, honey, and oil in a bowl. Add the chicken thighs and turn to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours. 2. Grill the pineapple: Heat a grill or grill pan over medium-high heat. Grill the pineapple rings until dark char marks appear, about 2-3 minutes per side. Remove and let cool slightly, then dice into small pieces. 3. Build the salsa: In a mixing bowl, combine the grilled pineapple, diced pear, red onion, jalapeño, lime juice, and cilantro. Season with salt, toss well, and set aside. 4. Grill the chicken: Remove the chicken from the fridge and let it sit at room temperature for 10 minutes. Grill over medium-high heat for 5-6 minutes per side, until the internal temperature reaches 165°F. Rest for 5 minutes, then slice against the grain. 5. Warm the tortillas: Toast the tortillas in a dry skillet over medium heat for about 30 seconds per side, until soft and pliable. Wrap in a clean towel to keep warm. 6. Assemble and serve: Fill each tortilla with sliced chicken and a handful of shredded cabbage. Spoon the pineapple pear salsa on top and add avocado slices. Sprinkle with sesame seeds if desired. Serve immediately with lime wedges. #taco #teriyakichicken #salsa #EasyRecipes

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