Hawaiian Huli Huli Chicken Tacos

This irresistible fusion of Hawaiian-inspired chicken tucked into soft corn tortillas brings tropical vibes to taco night. The sweet-savory glaze caramelizes beautifully on the grill while the bright fruit salsa adds the perfect refreshing contrast.

The first time I made these tacos for a backyard gathering everyone kept coming back for seconds. Now they've become our go to summer entertaining dish when we want to impress without spending hours in the kitchen.

• Pineapple juice: creates the signature sweet tang that defines traditional Huli Huli sauce
• Brown sugar: caramelizes beautifully on the grill giving the chicken its characteristic glaze
• Soy sauce: provides the perfect umami depth look for low sodium if watching salt intake
• Fresh ginger and garlic: form the aromatic base choose firm ginger roots with smooth skin
• Chicken breast: works perfectly for even cooking though thighs would be a juicier alternative
• Mini corn tortillas: provide an authentic base look for ones made with just corn masa and lime
• Fresh mango and pineapple: bring tropical sweetness choose ripe but still firm fruits
• Avocado: adds creamy richness select ones that yield slightly to gentle pressure

How To Make Hawaiian Huli Huli Chicken Tacos

Create the marinade:

Whisk together pineapple juice brown sugar ketchup soy sauce chicken broth minced ginger and minced garlic until the sugar completely dissolves. The marinade should have a glossy appearance and balanced sweetness. Be sure to reserve about a cup before adding the chicken as this will be your basting sauce.

Marinate the chicken:

Submerge chicken breasts fully in the remaining marinade ensuring all surfaces are coated. Cover tightly and refrigerate for at least 30 minutes but no longer than 4 hours as the acids in the marinade can start to break down the protein too much. Flip chicken halfway through if possible for even flavor distribution.

Prepare the salsa:

Dice pineapple mango and avocado into uniform small cubes about a quarter inch in size. Finely chop fresh cilantro and combine with fruits. Drizzle with fresh lime juice and add a pinch of sea salt to enhance the flavors. Toss gently to avoid crushing the avocado and let sit while grilling chicken to allow flavors to meld.

Grill the chicken:

Heat grill pan to medium heat and lightly oil the surface. Remove chicken from marinade letting excess drip off. Place on hot grill and cook for 6 to 8 minutes per side depending on thickness. Brush generously with reserved marinade several times during cooking to build up that signature sticky glaze. Chicken is done when it reaches an internal temperature of 165°F.

Assemble the tacos:

Warm corn tortillas briefly on the grill or in a dry skillet. Dice the grilled chicken into bite sized pieces while still warm. Place a generous portion of chicken on each tortilla and top with a spoonful of the prepared salsa. Serve immediately while everything is still fresh and warm.

The sweet and tangy marinade is what truly makes this dish special. My family fights over who gets to lick the spoon whenever I mix it up. Something about that combination of pineapple and soy sauce creates pure magic when it caramelizes on the grill.

Make Ahead Options

The Huli Huli marinade can be prepared up to three days in advance and stored in an airtight container in the refrigerator. This actually allows the flavors to develop even more fully giving your chicken an enhanced taste profile when you finally grill it. Just be sure to whisk it again before using as the ingredients may separate during storage.

Ingredient Substitutions

If fresh pineapple is unavailable canned chunks work well for the salsa just drain thoroughly and pat dry. For a spicier version add finely diced jalapeño to both the marinade and salsa. Coconut aminos make an excellent soy sauce substitute for those avoiding gluten or seeking a slightly sweeter profile. Chicken thighs can replace breasts for a more forgiving juicier result especially for grill beginners.

The Story Behind Huli Huli

Huli Huli chicken was created in 1955 by Ernest Morgado when he prepared teriyaki chicken for a farmers meeting near Honolulu. The chicken was placed between two mesh grates and flipped over hot coals with cries of huli meaning turn in Hawaiian. The sauce became so popular that Morgado eventually bottled and sold it commercially. This taco version brings together Hawaiian flavors with Mexican presentation creating a delightful fusion that honors both culinary traditions.

Recipe FAQs

→ What does 'Huli Huli' mean?

'Huli Huli' means 'turn turn' in Hawaiian, referring to the traditional cooking method where chicken is turned repeatedly over an open flame while being basted with a sweet and tangy sauce.

→ Can I make these tacos in advance?

You can prepare the marinade and salsa up to a day ahead. The chicken can be marinated overnight for deeper flavor. However, for best results, grill the chicken and assemble the tacos just before serving to maintain optimal texture and freshness.

→ What can I substitute for fresh pineapple in the salsa?

Canned pineapple chunks (drained well) can work in a pinch, though fresh provides better texture and flavor. For a different twist, try papaya or even peaches when in season.

→ Is there a way to make these tacos spicy?

Absolutely! Add minced jalapeño or serrano pepper to the salsa, or mix a little sriracha or sambal oelek into the marinade. Red pepper flakes can also be sprinkled on the finished tacos for heat.

→ What sides pair well with these tacos?

Coconut rice, macaroni salad, or Hawaiian-style potato salad complement these tacos beautifully. For a lighter option, try a simple green salad with a citrus vinaigrette.

→ Can I use other proteins instead of chicken?

Yes! This marinade works wonderfully with pork, shrimp, or firm white fish like mahi-mahi. For vegetarians, try extra-firm tofu or tempeh, though you may need to adjust cooking times accordingly.