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This Hawaiian-inspired taco recipe brings the sweet and savory flavors of the islands straight to your dinner table. The combination of grilled Huli Huli chicken marinated in a pineapple-soy glaze paired with a vibrant tropical salsa creates a refreshing twist on traditional tacos. Perfect for when you want something different yet incredibly satisfying.
I first made these tacos for a summer backyard gathering when I wanted something different than our usual barbecue fare. The colorful presentation and tropical flavors transported everyone to a Hawaiian vacation right in our own backyard.
Ingredients
- Pineapple juice: Provides the signature sweetness and tenderizes the chicken
- Brown sugar: Caramelizes beautifully when grilled for authentic Huli Huli flavor
- Soy sauce: Delivers umami depth and balances the sweetness
- Fresh ginger and garlic: Form the aromatic base typical in Hawaiian cooking
- Boneless chicken breast: Works perfectly but thighs can be substituted for more richness
- Mini corn tortillas: Offer an authentic base and their size makes them perfect for serving multiples
- Fresh pineapple: Provides juicy sweetness; look for one that smells fragrant at the stem end
- Ripe mango: Adds tropical complexity; choose ones that yield slightly to gentle pressure
- Avocado: Contributes creamy richness; select slightly firm fruits that will hold their shape
Step-by-Step Instructions
- Prepare the marinade:
- Whisk together pineapple juice, brown sugar, ketchup, soy sauce, chicken broth, minced ginger, and garlic until fully combined. The mixture should be smooth with no sugar granules remaining. This sweet and savory combination is the heart of Huli Huli flavor. Be sure to reserve a full cup of this marinade before adding the chicken.
- Marinate the chicken:
- Submerge chicken breasts completely in the marinade, turning to coat all surfaces. Cover tightly with plastic wrap and refrigerate for 30 minutes. This timing is perfect. Too short and flavors won't penetrate, too long and the acids will begin breaking down the meat texture.
- Make the tropical salsa:
- Gently combine the diced pineapple, mango, and avocado with fresh cilantro and lime juice. The key is cutting all ingredients to a uniform size, about ¼-inch dice, for the perfect bite. Season with just a pinch of sea salt to bring out the natural flavors without overwhelming them.
- Grill the chicken:
- Preheat your grill pan until it's hot but not smoking. Cook the marinated chicken for 6-8 minutes per side, basting occasionally with the reserved marinade. Look for caramelization on the surface and ensure internal temperature reaches 165°F. Let rest for 5 minutes before dicing to keep juices intact.
- Assemble and serve:
- Warm the mini corn tortillas briefly on the grill or microwave. Fill each with a generous portion of diced Huli Huli chicken and top with the tropical salsa. The contrast between the warm, savory chicken and cool, fresh salsa creates the perfect taco experience.
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The first time I served these tacos, my family couldn't believe the explosion of flavors from such simple ingredients. The secret is definitely in that Huli Huli marinade, which originates from Hawaiian roadside stands where chicken is grilled and turned frequently. Huli actually means "turn" in Hawaiian, referring to how the chicken is traditionally cooked.
Make Ahead Options
The marinade can be prepared up to 3 days in advance and stored in the refrigerator. This actually allows the flavors to meld and develop even more complexity. The chicken can be marinated for up to 4 hours if you want to prepare it in the morning for dinner that night. Just remember that longer marinating times may begin to break down the protein too much due to the acidic pineapple juice.
Adaptations and Variations
For a spicier version, add a minced jalapeño or serrano pepper to the salsa. If grilling outdoors, use wooden skewers to make Huli Huli chicken kebabs, alternating with chunks of pineapple and bell pepper. The marinade also works beautifully with pork tenderloin or firm white fish like mahi-mahi if you want to switch up your protein.
Serving Suggestions
These tacos pair wonderfully with coconut rice or a simple cabbage slaw dressed with rice vinegar. For a complete Hawaiian-inspired feast, serve alongside macaroni salad or potato salad with a Hawaiian twist. A side of black beans seasoned with cumin and lime makes this a more substantial meal for hungry eaters.
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The Cultural Fusion
This recipe represents the beautiful culinary fusion that defines modern Hawaiian cuisine. The Huli Huli chicken showcases the Japanese and American influences on Hawaiian cooking, while the taco format nods to the growing influence of Mexican cuisine throughout the United States. This delicious cultural mashup illustrates how food traditions evolve and blend to create entirely new flavor experiences.
Frequently Asked Questions
- → What makes the chicken flavorful in Huli Huli tacos?
The chicken is marinated in a blend of pineapple juice, brown sugar, soy sauce, ketchup, and fresh garlic and ginger, giving it a sweet, tangy, and savory flavor profile.
- → Can I prepare the salsa ahead of time?
Yes, you can prepare the salsa a few hours in advance. However, be sure to add the diced avocado and lime juice closer to serving time to prevent browning.
- → What’s the best way to cook the chicken for these tacos?
Grilling the chicken is recommended to achieve a smoky, caramelized flavor. A grill pan or outdoor grill works well for this recipe.
- → Can I use flour tortillas instead of corn tortillas?
Absolutely! While the recipe suggests mini corn tortillas for their authentic texture and flavor, flour tortillas are a great substitute if preferred.
- → How can I make this dish spicier?
You can add diced jalapeños or a drizzle of sriracha to the salsa, or incorporate chili flakes or hot sauce into the marinade for the chicken.
- → What side dishes go well with these tacos?
Pair these tacos with a side of chips and guacamole, coconut rice, or a simple green salad to complement the tropical flavors.