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These Hawaiian Huli Huli Chicken Tacos are my favorite way to bring bold island flavors to the dinner table. Juicy grilled chicken marinates in a tropical blend and gets tucked into warm corn tortillas with a bright mango pineapple salsa. Every bite is sweet, savory, and full of summer sunshine. This is my go-to for weeknights when I want a beachy escape or need something festive for a crowd.
I first fell for Huli Huli chicken in Hawaii but the taco twist is now a summer tradition. Friends and family ask for it every year and there is never a crumb left.
Ingredients
- Pineapple juice: brings sweetness and tropical tang. Choose pure unsweetened juice for the brightest flavor
- Brown sugar: adds rich caramel flavor. Use either light or dark depending on what you have
- Ketchup: gives a tomato base and body. Thick versions work best
- Soy sauce: packs umami and creates balance. Low salt keeps it from being too briny
- Chicken broth: adds extra juiciness. A full-flavored broth makes the chicken really pop
- Fresh ginger: infuses warmth and a mild bite. Grate it fresh for best results
- Garlic: provides depth. Stick to fresh cloves for punchiest taste
- Boneless skinless chicken breast: offers easy prep and fast cooking. Look for firm moist pieces with no odor
- Mini corn tortillas: hold everything together and really soak up the juices. Pick ones that are soft and flexible
- Pineapple mango and avocado salsa: is the crown on these tacos
- Pineapple: delivers bites of tang and crunch. Fresh chunks work better than canned
- Mango: lends juicy sweetness and balances the tang. Choose plump fruit that give slightly to a squeeze
- Avocado: adds creaminess. Use just-firm Hass for easy dicing
- Cilantro: lifts the salsa with green freshness. Look for crisp leaves
- Fresh lime juice: brightens every ingredient. Roll limes first to get maximum juice
- Sea salt: brings the salsa to life. Flaky or coarse salt adds pop
Step-by-Step Instructions
- Mix the Marinade:
- Whisk pineapple juice brown sugar ketchup soy sauce chicken broth ginger and garlic in a bowl. Whisk until everything dissolves and the sauce looks glossy so the flavors infuse every bite
- Marinate the Chicken:
- Save a cup of marinade for basting. Submerge chicken breasts in the rest turning until fully coated. Cover and chill for half an hour so the meat soaks up the flavors without getting mushy
- Prepare the Salsa:
- Gently toss diced pineapple mango avocado cilantro and lime juice together. Mix with a light hand to keep avocado intact. Sprinkle with sea salt and chill so the flavors blend into a juicy salsa
- Grill the Chicken:
- Heat your grill or grill pan to medium. Oil the grates lightly so the chicken will not stick. Discard old marinade and place chicken on the grill. Cover and cook six to eight minutes per side basting often until golden and cooked to one hundred sixty five degrees. Let the chicken rest before dicing for juicy results
- Assemble Tacos:
- Spoon diced chicken into each mini tortilla and top with a big scoop of salsa. Serve right away so the tortillas stay warm and the salsa is at its brightest
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For me the tomato pineapple salsa is the star. I always make a double batch since guests scoop it up with extra chips. At family cookouts these tacos disappear before anything else.
Storage Tips
Store leftover chicken in an airtight container for up to three days. Keep salsa in a separate dish so the fruit stays crisp and does not water down the chicken. Always heat tortillas and assemble tacos just before eating for best texture and flavor.
Ingredient Substitutions
Feel free to swap chicken thighs for extra juicy tacos. If you are out of mango, papaya makes a delicious stand in. For a vegetarian spin, grilled portobello mushrooms work great with the same marinade.
Serving Suggestions
I like to pair the tacos with coconut rice or a light cucumber salad. Add a spoonful of sriracha mayo or pickled red onions for extra flavor and color on top.
Cultural History
Huli Huli chicken has roots in Hawaiian backyard parties where cooks grill meat and baste it as they turn it slowly over the flames. Huli means turn, which is what you do as you cook. Wrapping those smoky flavors into a taco is a fun fusion of Hawaiian and Mexican classics.
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When you make these tacos fresh, the flavors are unbeatable. I find myself dreaming of another batch long after dinner is done.
Recipe FAQs
- → What makes Huli Huli chicken distinct?
Its unique sweet-savory marinade combines pineapple juice, soy sauce, fresh ginger, and brown sugar, offering a tropical and umami-rich flavor.
- → Can chicken thighs be used instead of breasts?
Yes, thighs provide juicier, richer flavor while soaking up the marinade well during grilling.
- → Is grilling necessary for the best flavor?
Grilling imparts smokiness and caramelizes the marinade, but stove-top grill pans or broiling can be good alternatives.
- → What toppings enhance these tacos?
Fresh cilantro, lime wedges, sliced red onions, shredded lettuce, or a drizzle of spicy aioli complement the salsa and chicken.
- → How should these tacos be served for best texture?
Serve warm on soft mini corn tortillas, assemble just before eating to keep the flavors vibrant.