Take a break from the ordinary and serve up these Hawaiian Huli Huli Chicken Tacos topped with a fresh pineapple, mango, and avocado salsa for dinner this Taco Tuesday!
It very well might be the dead of winter around here, however that doesn’t mean we can’t get away to a tropical heaven, and that is actually what we do when we make these tremendous Hawaiian Huli Chicken Tacos.
Huli is generally a barbecued chicken dish over mesquite, that is treated with a sweet and pungent tropical marinade comprising of:
- pineapple juice
- soy sauce
- new ginger
The sauce is adjusted with ketchup, chicken stock, earthy colored sugar, and garlic, for gigantic flavor.It’s extremely simple, really! We’re serving these tacos on corn tortillas rather than flour, and you can use your number one gluten free soy sauce, or tamari!Usually, I whip out my barbecue skillet all things considered. Yet, you can totally make this huli chicken in a standard, enormous skillet too, you just will not have the lovely barbecue blemishes on it.
I like to utilize a dish that is somewhat higher-sided so I can fit a cover over it when the chicken is cooking, yet on the off chance that you hammer out the chicken to a more slender, even size, you can skirt the top, on the grounds that the chicken will cook immediately at that point.
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 sea salt.
- 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.
Divide the reserved marinade before basting to avoid contamination, so you can use half to drizzle over finished tacos, if desired.