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
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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
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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
- 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.
- 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.
- 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.
- Meanwhile, add the tortillas to the grill, heating until soft and slightly charred. Place the tortillas in a tortilla warmer or wrap in foil.
- Mix the Pineapple Pico de Gallo ingredients in a bowl and assemble the tacos.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 
🤤 this looks delicious!
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