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.
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
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.
Notes
Marinate the chicken overnight for maximum flavor.
Swap chicken thighs with tofu or chicken breast for a lighter or vegetarian option.
Add sliced radishes or shredded carrots for extra crunch.
Leftover grilled chicken can be refrigerated for up to 3 days.
Pineapple salsa is best fresh but can be stored for 2 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 9g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
