Tropical Huli Chicken Tacos (Print Version)
# Ingredients:
→ Chicken Huli Huli
01 -
6 tablespoons soy sauce
02 -
6 tablespoons ketchup
03 -
½ cup brown sugar
04 -
½ cup pineapple juice
05 -
3 tablespoons chicken broth
06 -
¾ teaspoon minced garlic
07 -
1 ¼ teaspoons minced fresh ginger
08 -
2 lbs boneless chicken breasts, no skin
09 -
24 small corn tortillas
→ Avocado, Mango, Pineapple Salsa
10 -
Pinch of sea salt
11 -
½ cup fresh cilantro, chopped
12 -
1 cup mango chunks, fresh
13 -
1 cup small pineapple pieces
14 -
1 tablespoon lime juice
15 -
1 cup diced avocado
# Instructions:
01 -
Combine soy sauce, pineapple juice, ketchup, brown sugar, chicken broth, ginger, and garlic in a big mixing bowl. Pour one cup of this into another bowl to save for later. Add chicken to the main bowl, coat it well, cover, and chill for half an hour in the fridge.
02 -
Toss together diced pineapple, fresh mango, avocado, cilantro, and lime juice in a large bowl. Add a touch of sea salt over the top, then cover and let it sit.
03 -
Warm up a grill pan on medium, then add a little oil or spray to keep it non-stick. Drain chicken, toss out the marinade it was soaking in, and cook with a lid on for 6–8 minutes on each side. Check the center hits 165°F with a meat thermometer. Brush with extra reserved marinade now and then. Let the chicken rest a minute, then cut into little cubes.
04 -
Fill each tortilla with chicken and salsa. Serve right away and enjoy!
# Notes:
01 -
Keep a separate portion of reserved marinade untouched for basting only. This way, you can drizzle extra sauce on the tacos when they're ready.