Description
These Hawaiian Huli Huli Chicken Tacos combine tender, grilled chicken marinated in a sweet and tangy pineapple glaze with a fresh, vibrant fruit salsa, all wrapped in mini corn tortillas. Perfect for a tropical-inspired meal that’s bursting with flavor and easy to prepare in under an hour.
Ingredients
Marinade and Chicken
- 1/2 cup pineapple juice
- 1/2 cup brown sugar
- 6 tablespoons ketchup
- 6 tablespoons soy sauce
- 3 tablespoons chicken broth
- 1 1/4 teaspoons fresh ginger, minced
- 3/4 teaspoon garlic, minced
- 2 lbs boneless, skinless chicken breast
Fruit Salsa
- 1 cup pineapple, diced
- 1 cup fresh mango, diced
- 1 cup avocado, diced
- 1/2 cup cilantro, chopped
- 1 tablespoon fresh lime juice
- Pinch of sea salt
- 24 mini corn tortillas
Instructions
- Prepare the Marinade and Marinate the Chicken: In a large bowl, whisk together pineapple juice, brown sugar, ketchup, soy sauce, chicken broth, minced ginger, and minced garlic until well combined. Reserve 1 cup of this marinade in a separate bowl for basting later. Add the chicken breasts to the remaining marinade, ensuring they are fully coated. Cover the bowl and refrigerate for 30 minutes to allow the flavors to infuse.
- Make the Fruit Salsa: In another large bowl, combine diced pineapple, mango, avocado, chopped cilantro, and fresh lime juice. Gently toss all ingredients together to mix evenly. Sprinkle lightly with sea salt, cover, and set aside to let flavors meld while cooking the chicken.
- Grill the Chicken: Heat a grill pan over medium heat and lightly brush it with oil or spray with cooking spray to prevent sticking. Remove the chicken from the marinade and discard the used marinade. Place the chicken breasts on the grill pan, cover, and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the meat is no longer pink. While grilling, baste the chicken occasionally with the reserved marinade for extra moisture and flavor. Once cooked, dice the chicken into small pieces.
- Assemble the Tacos: Place diced grilled chicken and a generous spoonful of the prepared fruit salsa onto each mini corn tortilla. Serve immediately for the best freshness and flavor.
Notes
- For extra smoky flavor, use an outdoor grill instead of a grill pan.
- Ensure chicken is cooked through by using a meat thermometer to reach 165°F (74°C).
- Prepare the fruit salsa fresh right before serving to prevent avocado from browning.
- These tacos can be made gluten-free by ensuring the soy sauce used is gluten-free and serving with corn tortillas.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
