Hawaiian Huli Chicken Tacos (Print Version)
# Ingredients:
→ Huli Huli Chicken
01 -
½ cup pineapple juice
02 -
½ cup brown sugar
03 -
6 tablespoons ketchup
04 -
6 tablespoons soy sauce
05 -
3 tablespoons chicken broth
06 -
1 ¼ teaspoons fresh ginger, minced
07 -
¾ teaspoon garlic, minced
08 -
2 lbs boneless, skinless chicken breast
09 -
24 mini corn tortillas
→ Pineapple, Mango, Avocado Salsa
10 -
1 cup pineapple, diced
11 -
1 cup fresh mango, diced
12 -
1 cup avocado, diced
13 -
½ cup cilantro, chopped
14 -
1 tablespoon fresh lime juice
15 -
Pinch of sea salt
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
Divide the chicken and salsa between the tortillas and serve immediately.
# Notes:
01 -
Divide the reserved marinade before basting to avoid contamination, so you can use half to drizzle over finished tacos, if desired.