Description
Enjoy a tropical twist on Taco Tuesday with these Hawaiian Huli Huli Chicken Tacos, featuring tender grilled chicken marinated in a sweet and savory sauce, topped with a vibrant pineapple, mango, and avocado salsa.
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 fresh ginger, minced
- ¾ teaspoon garlic, minced
- 2 lbs boneless, skinless chicken breast
- 24 mini corn tortillas
Pineapple, Mango, Avocado Salsa
- 1 cup pineapple, diced
- 1 cup fresh mango, diced
- 1 cup avocado, diced
- ½ cup cilantro, chopped
- 1 tablespoon fresh lime juice
- Pinch of sea salt
Instructions
- Prepare the Marinade: In a large bowl, whisk together pineapple juice, brown sugar, ketchup, soy sauce, chicken broth, ginger, and garlic until well combined. Reserve 1 cup of this marinade in a separate bowl for basting later.
- Marinate the Chicken: Add the chicken breasts to the main bowl with the marinade and coat thoroughly. Cover and refrigerate for 30 minutes to allow flavors to infuse.
- Make the Salsa: In another large bowl, combine diced pineapple, mango, avocado, chopped cilantro, and lime juice. Toss gently to mix, then sprinkle with sea salt. Cover and set aside.
- Grill the Chicken: Heat a grill pan over medium heat and lightly brush with oil or cooking spray. Remove chicken from marinade, discarding the used marinade. Grill the chicken, covered, for 6-8 minutes per side or until the internal temperature reaches 165°F (75°C). Occasionally baste the chicken with the reserved marinade to keep it moist and flavorful.
- Dice the Chicken: Once grilled, let the chicken rest for a few minutes, then dice into small pieces.
- Assemble the Tacos: Divide the diced chicken evenly among the mini corn tortillas. Top each with a generous spoonful of the pineapple, mango, and avocado salsa. Serve immediately and enjoy!
Notes
- Always reserve a portion of the marinade before adding raw chicken to avoid cross-contamination.
- Use half of the reserved marinade for basting during grilling and the other half can be drizzled over the finished tacos for extra flavor.
- For a smokier flavor, you can grill the chicken over an outdoor grill instead of a grill pan.
- If fresh mango or pineapple is unavailable, use frozen but thawed fruit for the salsa.
- Serve immediately after assembling to keep avocados fresh and prevent the tortillas from becoming soggy.
