Name: Hawaiian Huli Huli Chicken Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Hawaiian
Ingredients: 1 ½ lbs boneless, skinless chicken thighs; ½ cup pineapple juice; ¼ cup low-sodium soy sauce; ¼ cup brown sugar; 2 tablespoons ketchup; 1 tablespoon rice vinegar; 1 tablespoon fresh ginger, grated; 2 cloves garlic, minced; 1 tablespoon sesame oil; 1 cup fresh pineapple, diced; ¼ cup red onion, finely chopped; 1 jalapeño, seeded and minced; ¼ cup fresh cilantro, chopped; Juice of 1 lime; Salt to taste; 8 small corn or flour tortillas; Shredded red cabbage (optional); Sriracha mayo or plain Greek yogurt (optional); Lime wedges, for serving

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Juicy grilled chicken marinated in a sweet and savory Huli Huli sauce, tucked into warm tortillas, and topped with a zesty pineapple salsa—these Hawaiian Huli Huli Chicken Tacos bring the tropical flavors straight to my dinner table. Whether it's taco night or a casual weekend meal, this dish delivers vibrant flavors with every bite.

Hawaiian Huli Huli Chicken Tacos

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Huli Huli Chicken Marinade:

1 ½ lbs boneless, skinless chicken thighs

½ cup pineapple juice

¼ cup low-sodium soy sauce

¼ cup brown sugar

2 tablespoons ketchup

1 tablespoon rice vinegar

1 tablespoon fresh ginger, grated

2 cloves garlic, minced

1 tablespoon sesame oil

For the Pineapple Salsa:

1 cup fresh pineapple, diced

¼ cup red onion, finely chopped

1 jalapeño, seeded and minced

¼ cup fresh cilantro, chopped

Juice of 1 lime

Salt to taste

To Assemble:

8 small corn or flour tortillas

Shredded red cabbage (optional)

Sriracha mayo or plain Greek yogurt (optional)

Lime wedges, for serving

Directions

I whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, ginger, garlic, and sesame oil in a large bowl.

Then, I add the chicken thighs, making sure they’re well-coated. I cover and let them marinate in the fridge for at least 2 hours or preferably overnight.

When ready to cook, I preheat my grill or grill pan over medium-high heat. I grill the chicken for about 5–7 minutes per side, until it's cooked through and has nice grill marks.

After grilling, I let the chicken rest for about 5 minutes before slicing it into strips.

While the chicken cooks, I prepare the pineapple salsa by combining diced pineapple, red onion, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl.

I warm the tortillas in a dry skillet or directly over a gas flame until they’re slightly charred and pliable.

To assemble the tacos, I layer in some shredded cabbage (if I’m using it), sliced chicken, and a generous scoop of pineapple salsa. I like to finish with a drizzle of sriracha mayo or a dollop of Greek yogurt.

I serve the tacos immediately with lime wedges on the side.

Servings and Timing

Servings: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes (plus marinating time)

Calories: Approximately 320 kcal per serving

Variations

I sometimes swap the chicken thighs for chicken breasts or even tofu for a lighter or vegetarian version.

When I want extra crunch, I add sliced radishes or shredded carrots.

For more heat, I leave the seeds in the jalapeño or add a splash of hot sauce to the salsa.

I’ve also tried serving this over rice or salad greens instead of in tortillas for a taco bowl version.

Storage/Reheating

If I have leftovers, I store the grilled chicken separately in an airtight container in the fridge for up to 3 days. The pineapple salsa keeps well for about 2 days, although it's best enjoyed fresh. I reheat the chicken gently in a skillet or microwave until warmed through, then assemble fresh tacos as needed. I don’t recommend freezing the salsa or assembled tacos.

FAQs

What is Huli Huli chicken?

Huli Huli chicken is a Hawaiian-style grilled chicken marinated in a sweet and savory sauce made with pineapple juice, soy sauce, brown sugar, and spices. It’s traditionally cooked over a grill and flipped frequently—hence the name "huli," which means "turn" in Hawaiian.

Can I cook the chicken without a grill?

Yes, I’ve made this on a stovetop grill pan and even baked it in the oven at 400°F (200°C) for about 25 minutes. While the grill gives the best flavor, other methods still work well.

Is this recipe gluten-free?

If I use gluten-free soy sauce and corn tortillas, this recipe can easily be made gluten-free. Always check labels to be sure.

Can I make the pineapple salsa ahead of time?

Yes, I often make the salsa a few hours in advance. Just keep it refrigerated and give it a quick stir before serving.

What can I use instead of pineapple?

If I’m out of pineapple, I like using mango or even grilled peaches for a different tropical twist. It still pairs beautifully with the savory chicken.

Conclusion

These Hawaiian Huli Huli Chicken Tacos are a fun and flavorful way to switch up taco night. With juicy marinated chicken, sweet pineapple salsa, and a bit of smoky char, each bite brings a taste of the islands to my table. Whether I’m grilling for guests or prepping a quick weeknight meal, this recipe never disappoints.

Recipe:

Hawaiian Huli Huli Chicken Tacos

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Author: Cheryl
Total Time: 30 minutes (plus marinating time)
Yield: 4 servings
Diet: Gluten Free

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Description

Juicy grilled chicken marinated in a sweet and savory Huli Huli sauce, tucked into warm tortillas, and topped with zesty pineapple salsa. These tacos bring tropical Hawaiian flavors to your dinner table, perfect for taco night or casual gatherings.

Instructions

In a large bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, grated ginger, minced garlic, and sesame oil.
Add chicken thighs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours or overnight.
Preheat a grill or grill pan over medium-high heat. Grill chicken for 5–7 minutes per side, until cooked through and nicely charred.
Remove chicken from grill and let it rest for 5 minutes. Slice into strips.
While the chicken cooks, prepare the pineapple salsa by mixing diced pineapple, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Set aside.
Warm tortillas in a dry skillet or over an open flame until slightly charred and pliable.
Assemble tacos by layering shredded cabbage (if using), sliced chicken, and pineapple salsa onto tortillas.
Top with sriracha mayo or Greek yogurt if desired. Serve with lime wedges on the side.