HAWAIIAN HULI HULI CHICKEN TACOS


Take a break from the ordinary and serve up these Hawaiian Huli Huli Chicken Tacos topped with a fresh pineapple, mango, and avocado salsa for dinner this Taco Tuesday!


Ingredients

Huli Huli Chicken
1/2 cup pineapple juice
1/2 cup brown sugar
6 tablespoons ketchup
6 tablespoons soy sauce
3 tablespoons chicken broth
1 1/4 teaspoons fresh ginger, minced
3/4 teaspoon garlic, minced
2 lbs boneless, skinless chicken breast
24 mini corn tortillas

Pineapple, Mango, Avocado Salsa
1 cup pineapple, diced
1 cup fresh mango, diced
1 cup avocado, diced
1/2 cup cilantro, chopped
1 tablespoon fresh lime juice
pinch sea salt

Instructions

  1. In a large bowl, whisk together the pineapple juice, brown sugar, ketchup, soy sauce, chicken broth, ginger, and garlic. Reserve 1 cup of the marinade in a separate bowl and set aside. Add the chicken to the main bowl and coat thoroughly. Cover and refrigerate for 30 minutes.
  2. In a large bowl, add the pineapple, mango, avocado, cilantro, and lime juice. Toss gently to combine, then sprinkle with sea salt, cover, and set aside.
  3. Heat a grill pan over medium heat and gently brush with oil or cooking spray. Drain the chicken and discard the marinade, then grill, covered, for 6-8 minutes per side, or until no longer pink and a meat thermometer inserted into the thickest portion reads 165 degrees. Baste occasionally with reserved marinade, then dice the chicken into small pieces.
  4. Divide the chicken and salsa between the tortillas and serve immediately.

Notes
Divide the reserved marinade before basting to avoid contamination, so you can use half to drizzle over finished tacos, if desired.

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