Hawaiian Huli Huli Chicken Tacos with Fresh Salsa (Print version)
Grilled pineapple-soy chicken tucked into warm tortillas with mango, pineapple, avocado, lime, and cilantro.
# Ingredients:
For the huli huli chicken
01 -
1 3/4 lb (800 g) boneless skinless chicken thighs
02 -
3/4 cup (180 ml) canned pineapple juice
03 -
1/3 cup (80 ml) low-sodium soy sauce
04 -
1/4 cup (55 g) packed brown sugar
05 -
1/4 cup (60 g) ketchup
06 -
2 tablespoons rice vinegar
07 -
1 tablespoon freshly grated ginger
08 -
3 garlic cloves, minced
09 -
1 tablespoon neutral oil for the grill
For the fresh salsa
10 -
1 cup (165 g) diced fresh pineapple
11 -
1 cup (165 g) diced ripe mango
12 -
1 medium avocado, diced
13 -
1/3 cup (15 g) chopped fresh cilantro
14 -
1 small jalapeno, seeded and finely diced
15 -
2 tablespoons fresh lime juice
16 -
1/4 teaspoon fine sea salt, plus more to taste
For serving
17 -
12 small corn tortillas
18 -
1 1/2 cups (105 g) finely shredded red cabbage
19 -
Lime wedges, for serving
# Instructions:
01 -
Whisk pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, ginger, and garlic in a bowl. Pour 1/2 cup into a small saucepan and keep it separate for the glaze.
02 -
Add the chicken thighs to the remaining marinade and turn to coat. Cover and refrigerate for at least 30 minutes or up to 8 hours.
03 -
Bring the reserved clean marinade to a simmer over medium heat. Cook for 5-7 minutes, stirring often, until lightly thickened and glossy.
04 -
Combine pineapple, mango, avocado, cilantro, jalapeno, lime juice, and salt in a bowl. Fold gently and taste for more lime or salt.
05 -
Heat a grill or grill pan to medium-high and oil the grates. Remove chicken from the marinade, discard used marinade, and grill for 5-6 minutes per side, brushing with glaze near the end, until the chicken reaches 165 F.
06 -
Transfer the chicken to a cutting board and rest for 5 minutes. Chop into bite-size pieces and toss with another spoonful of clean glaze if desired.
07 -
Warm the tortillas on the grill for 15-20 seconds per side. Fill with cabbage, chopped huli huli chicken, fresh salsa, and lime wedges.
# Good to know:
01 -
Use canned pineapple juice for the marinade for a steadier chicken texture.
02 -
Reserve glaze before raw chicken touches the marinade.
03 -
Best served right after assembly while the tortillas are warm.