Huli Huli Chicken Tacos (Printable Version)
Smoky grilled chicken glazed with pineapple marinade, topped with fresh tropical salsa in soft corn tortillas for vibrant flavor.
# Ingredients:
→ Marinade
01 -
120 ml pure pineapple juice
02 -
25 g brown sugar
03 -
45 g thick ketchup
04 -
30 ml low sodium soy sauce
05 -
60 ml chicken broth
06 -
15 g fresh ginger, grated
07 -
2 cloves garlic, minced
08 -
450 g boneless skinless chicken breast
→ Salsa
09 -
120 g fresh pineapple, diced
10 -
120 g ripe but firm fresh mango, diced
11 -
1 medium Hass avocado, diced
12 -
15 g fresh cilantro leaves
13 -
15 ml fresh lime juice
14 -
2 g sea salt, flaky or coarse
→ Assembly
15 -
12 mini corn tortillas
16 -
Additional fresh cilantro and lime wedges for serving
17 -
Vegetable oil for grilling
# Steps:
01 -
In a large bowl, whisk together pineapple juice, brown sugar, ketchup, soy sauce, chicken broth, grated ginger, and minced garlic until fully combined.
02 -
Reserve 240 ml of the marinade for basting. Submerge chicken breasts in the remaining marinade, turning to coat evenly. Cover and refrigerate for 30 minutes.
03 -
Gently combine diced pineapple, mango, avocado, cilantro leaves, and lime juice in a bowl. Lightly toss to avoid mashing avocado. Sprinkle sea salt on top, cover, and let rest to meld flavors while chicken marinates.
04 -
Preheat grill or grill pan over medium heat and brush with vegetable oil. Drain chicken, discard used marinade, and place chicken on grill. Cook covered for 6–8 minutes per side until internal temperature reaches 74°C. Baste periodically with reserved marinade. Remove and rest for 5 minutes, then dice into small pieces.
05 -
Warm mini corn tortillas briefly on the grill. Distribute grilled chicken and salsa evenly among tortillas. Garnish with fresh cilantro and serve immediately with extra lime wedges.
# Notes:
01 -
For juicier chicken, allow to rest five minutes before dicing. Warm tortillas on the grill for enhanced texture and slight charring.