Hawaiian Huli-Huli Chicken Tacos

Taco Monday, Hawaiian style! Chicken Huli Huli Tacos with Pineapple Pico de Gallo and Wasabi Mayo. I thought I’d made way too much Hawaiian Mac Salad, but it vanished. You can bake, grill or cook the chicken in a slow cooker if you don’t have a smoker, but I strongly recommend smoking it.  

2 large Chicken Breasts

9 White Corn Tortillas

¼ cup Wasabi Mayo

Huli Huli Sauce:

⅓ cup Ketchup

½ cup Soy Sauce

⅓  cup Brown Sugar

⅓ cup Apple Cider (or white) Vinegar

½ cup Pineapple Juice

½ teaspoon fresh Ginger; grated

3 cloves Garlic; finely minced

1 Tablespoon Cornstarch

Pineapple Pico De Gallo:

½ cup Tomato; cored and chopped

⅓ Red Cabbage; shredded

½ cup Pineapple Chunks

⅓ cup Onion; chopped

1 teaspoon Lime Juice

Pinch Red Pepper Flakes

1 Tablespoon Cilantro (or Parsley)

Salt and Pepper to taste

  1. In a medium bowl, mix the Huli Huli sauce ingredients, minus the cornstarch and pineapple juice. Pour half of sauce into a small saucepan and add the chicken to the bowl with the remaining marinade. Cover and chill overnight.
  2. Bring the sauce to a boil, then reduce the heat to low, cover and simmer until thickened. Transfer to a sealed bowl or sauce bottle and chill until the chicken is ready to cook.
  3. After the chicken has marinaded, heat a smoker or grill to medium (350°F) heat. Smoke the chicken until the internal temperature reaches 165°F; about 15 minutes. Transfer to a cutting board, cover and rest for 5 minutes before chopping. 
  4. Meanwhile, add the tortillas to the grill, heating until soft and slightly charred. Place the tortillas in a tortilla warmer or wrap in foil.
  5. Mix the Pineapple Pico de Gallo ingredients in a bowl and assemble the tacos.
  6. Enjoy!

  • One Skillet Hawaiian Huli Huli Chicken Recipe by Ash's In The Kitchen

Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

One thought on “Hawaiian Huli-Huli Chicken Tacos

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