Hawaiian Huli Huli Chicken Tacos (Print)
Grilled chicken in sweet pineapple-soy glaze served in mini tortillas with tropical pineapple-mango-avocado salsa.
# Ingredients:
→ Huli Huli Chicken
01 -
120 ml pineapple juice
02 -
100 g brown sugar
03 -
90 ml ketchup
04 -
90 ml soy sauce
05 -
45 ml chicken broth
06 -
1.25 teaspoons fresh ginger minced
07 -
0.75 teaspoon garlic minced
08 -
900 g boneless, skinless chicken breast
09 -
24 mini corn tortillas
→ Pineapple Mango Avocado Salsa
10 -
160 g pineapple diced
11 -
165 g fresh mango diced
12 -
150 g avocado diced
13 -
15 g cilantro chopped
14 -
15 ml fresh lime juice
15 -
pinch sea salt
# Directions:
01 -
In a large mixing bowl, combine pineapple juice, brown sugar, ketchup, soy sauce, chicken broth, minced ginger and garlic. Whisk thoroughly to blend.
02 -
Reserve 240 ml of the marinade in a separate bowl. Add chicken breasts to the main bowl ensuring all pieces are evenly coated. Cover and refrigerate for 30 minutes.
03 -
In a separate bowl combine diced pineapple, mango, avocado and chopped cilantro. Drizzle with lime juice, season with sea salt, toss gently, cover and set aside.
04 -
Preheat a grill pan over medium heat and lightly brush with oil or use cooking spray. Remove chicken from marinade and discard the used marinade. Grill chicken covered for 6 to 8 minutes per side, basting occasionally with the reserved marinade until internal temperature reaches 74°C. Transfer to a board and dice into small pieces.
05 -
Distribute diced grilled chicken and prepared salsa evenly among the mini corn tortillas. Serve immediately.