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@siempreviraltv: Escucha muy bien #magnesiumdeficiency #magnesiumcomplex #magnesium

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Wednesday 05 August 2026 07:49:53 GMT
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such a great song #fypシ #fy #fyp
such a great song #fypシ #fy #fyp
#Diwali !!!!!!!!!yippeee
#Diwali !!!!!!!!!yippeee


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pov: kamu nyaris putus asa gara2 hama habis2in tanamanmu 🌱 fertani pestisida nabati aja solusinya, beneran ampun banget buat ulat daun, kutu putih, trips ramah lingkungan, auto aman buat kamu juga mumpung ada, sebelum kehabisan, cek keranjang kuning ya gais #fyp #racuntiktok #tiktokshop #pestisidaorganik #fertani
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[share text] || Precious || ai sài thì cre text tui ạ. #sharetext #hiraly_team #eco_grp #aln_team #luv_lymy
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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