Hawaiian Huli Huli Chicken Tacos
User Reviews
5
Hawaiian Huli Huli Chicken Tacos
Description
This recipe features chicken breasts marinated in a mixture of pineapple juice, brown sugar, ketchup, soy sauce, chicken broth, fresh ginger, and garlic, bringing a layered sweetness and depth to the meat. After marination, the chicken is grilled until cooked through and lightly caramelized, with reserved marinade used for occasional basting. Once grilled, it is diced and ready to fill corn tortillas.
The accompanying salsa combines diced pineapple, fresh mango, avocado, chopped cilantro, and lime juice, providing a fresh, fruity contrast to the savory chicken. The salsa’s bright acidity and creamy avocado balance the smoky flavors from the grill, and the tortillas serve as a portable base for the juicy filling.
Serving these tacos immediately ensures the tortilla remains soft and the chicken stays tender. Dividing the reserved marinade before use avoids contamination and allows some of the sauce to be drizzled over the finished tacos if desired, enhancing moistness and flavor.
Ingredients
Huli Huli Chicken
- ½ cup pineapple juice
- ½ cup brown sugar
- 6 tablespoons ketchup
- 6 tablespoons soy sauce
- 3 tablespoons chicken broth
- 1 ¼ teaspoons ginger minced, fresh
- ¾ teaspoon garlic minced
- 2 lbs chicken breast boneless, skinless
- 24 corn tortilla mini
Pineapple, Mango, Avocado Salsa
- 1 cup pineapple diced
- 1 cup Mango diced, fresh
- 1 cup avocado diced
- ½ cup cilantro chopped
- 1 tablespoon lime juice fresh
- pinch salt sea salt
Instructions
- In a large bowl, whisk together the pineapple juice, brown sugar, ketchup, soy sauce, chicken broth, ginger, and garlic. Reserve 1 cup of the marinade in a separate bowl and set aside. Add the chicken to the main bowl and coat thoroughly. Cover and refrigerate for 30 minutes.
- In a large bowl, add the pineapple, mango, avocado, cilantro, and lime juice. Toss gently to combine, then sprinkle with sea salt, cover, and set aside.
- Heat a grill pan over medium heat and gently brush with oil or cooking spray. Drain the chicken and discard the marinade, then grill, covered, for 6-8 minutes per side, or until no longer pink and a meat thermometer inserted into the thickest portion reads 165 degrees. Baste occasionally with reserved marinade, then dice the chicken into small pieces.
- Divide the chicken and salsa between the tortillas and serve immediately.
Notes
- Reserve the marinade separately before basting the chicken to prevent cross-contamination and to use some for drizzling over the finished tacos for extra flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 46g | 15% |
| Protein | 37g | 74% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 96mg | 32% |
| Sodium | 789mg | 33% |
| Potassium | 928mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 18g | 36% |
| Vitamin A | 525IU | 11% |
| Vitamin C | 30.1mg | 33% |
| Calcium | 69mg | 7% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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