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These Hawaiian Huli Huli Chicken Tacos bring a burst of sweet and savory island flavors to your table paired with a bright and juicy salsa. Every bite mixes smoky grilled chicken, caramelized marinade, and refreshing tropical fruits for an easy family meal that transports you straight to the beach.
When I first tried Huli Huli chicken in Hawaii, I knew I had to bring those flavors home. Now my friends request these tacos for every summer gathering and I never have leftovers.
Ingredients
- Pineapple juice: brings natural sweetness and tang. Try to use one labeled as pure juice with no added sugar.
- Brown sugar: gives a rich caramel-like depth to the marinade. Light or dark both work.
- Ketchup: adds body and a gentle tomato tang. Choose a thick ketchup for best results.
- Soy sauce: brings umami and balances sweetness. Low sodium is great if you want to control saltiness.
- Chicken broth: lends moisture and turns this into a light braise. Use a good quality broth with real chicken flavor.
- Fresh ginger: gives warm spiciness. Grate it fresh for boldest taste.
- Garlic: adds savory depth. Always use fresh for best results.
- Boneless skinless chicken breast: makes prep easy. Choose breasts that are firm and moist, not slimy.
- Mini corn tortillas: are the perfect vessel. Look for tortillas that feel soft and pliable.
- Pineapple, mango, and avocado salsa: is the secret. Here are its ingredients —
- Pineapple: for tang and crunch. Fresh adds the best tropical flavor.
- Fresh mango: supplies juicy sweetness. Choose ripe but still firm for easy dicing.
- Avocado: gives creamy smoothness. Hass avocados work well when just shy of fully soft.
- Cilantro: lifts the salsa with color and freshness. Only use leaves with no yellowing.
- Fresh lime juice: brightens all the ingredients. Roll the lime first to get more juice out.
- Sea salt: makes the salsa pop. Use flaky or coarse for best texture.
Instructions
- Mix the Marinade:
- Whisk pineapple juice, brown sugar, ketchup, soy sauce, chicken broth, ginger, and garlic in a large bowl until fully dissolved and combined. This makes a flavorful marinade that will soak deep into the chicken.
- Marinate the Chicken:
- Pour one cup of the marinade into a separate bowl to use later for basting. Submerge chicken breasts in the main bowl, turning to coat every piece well. Cover and refrigerate for thirty minutes. This quick bath infuses the meat with flavor but does not overpower it.
- Prepare the Salsa:
- Gently combine diced pineapple, mango, avocado, cilantro, and lime juice in a bowl. Toss lightly so the avocado does not get mushy. Sprinkle sea salt over the top. Cover and let rest while chicken marinates. This lets the flavors meld.
- Grill the Chicken:
- Preheat a grill pan or outdoor grill over medium heat. Brush lightly with oil. Drain the chicken and discard the used marinade. Place chicken on grill, cover, and cook for six to eight minutes per side until deep golden and a thermometer reads one hundred sixty five degrees. Baste with reserved marinade to glaze and keep moist. Remove and let rest five minutes then dice into small taco sized pieces.
- Assemble Tacos:
- Divide grilled chicken and salsa evenly among the mini corn tortillas. Serve immediately while everything is fresh and warm. The tortillas will soak up the juices, becoming extra flavorful.
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My personal favorite is that salsa. It is so juicy and bright that I often make a double batch for scooping with tortilla chips on the side. When I served these at a family picnic last summer it was the first thing gone.
Storage Tips
Leftover chicken keeps well for up to three days in an airtight container. Refrigerate the salsa separately so it stays fresh and does not soften the chicken. Warm the tortillas just before serving again and assemble the tacos right before eating to keep everything vibrant.
Ingredient Substitutions
You can use chicken thighs instead of breast for richer flavor or swap out the mango for papaya if that is what you have at home. For a vegetarian version, grilled portobello mushrooms marinated the same way work surprisingly well.
Serving Suggestions
These tacos are perfect with a side of coconut rice and a simple cucumber salad. I sometimes top the tacos with a drizzle of sriracha mayo for extra zing or add pickled red onions for color.
Cultural History
Huli Huli chicken is a beloved Hawaiian classic cooked over grills at roadside stands and family parties. The marinade gets its name from a word meaning to turn or rotate, which you will do while basting the chicken on the grill. Bringing those flavors to tacos is a playful fusion that still honors the original.
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Make these fresh and enjoy immediately for the brightest flavors. These tacos will have you dreaming of beach days all year long.
Frequently Asked Questions
- → What makes Huli Huli chicken unique?
Huli Huli chicken stands out for its sweet and savory marinade featuring pineapple juice, soy sauce, ginger, and brown sugar, which gives a balanced blend of tropical and umami flavors.
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well, offering juicier results and absorbing the flavorful marinade excellently during grilling.
- → Is grilling essential for this dish?
Grilling imparts a smoky flavor and caramelizes the marinade, but chicken can also be cooked on a stovetop grill pan or broiled if needed.
- → What other toppings work well with these tacos?
Sliced red onions, shredded lettuce, or a drizzle of spicy aioli can complement the fresh salsa and juicy chicken.
- → How should I serve these tacos?
Fill warm mini corn tortillas with grilled chicken, top generously with salsa, and garnish with fresh cilantro and extra lime wedges.