Description
Grilled chicken in sweet pineapple-soy glaze served in mini tortillas with tropical pineapple-mango-avocado salsa.
Ingredients
Scale
- 120 ml pineapple juice
- 100 g brown sugar
- 90 ml ketchup
- 90 ml soy sauce
- 45 ml chicken broth
- 1.25 teaspoons fresh ginger minced
- 0.75 teaspoon garlic minced
- 900 g boneless, skinless chicken breast
- 24 mini corn tortillas
- 160 g pineapple diced
- 165 g fresh mango diced
- 150 g avocado diced
- 15 g cilantro chopped
- 15 ml fresh lime juice
- pinch sea salt
Instructions
- In a large mixing bowl, combine pineapple juice, brown sugar, ketchup, soy sauce, chicken broth, minced ginger and garlic. Whisk thoroughly to blend.
- Reserve 240 ml of the marinade in a separate bowl. Add chicken breasts to the main bowl ensuring all pieces are evenly coated. Cover and refrigerate for 30 minutes.
- In a separate bowl combine diced pineapple, mango, avocado and chopped cilantro. Drizzle with lime juice, season with sea salt, toss gently, cover and set aside.
- Preheat a grill pan over medium heat and lightly brush with oil or use cooking spray. Remove chicken from marinade and discard the used marinade. Grill chicken covered for 6 to 8 minutes per side, basting occasionally with the reserved marinade until internal temperature reaches 74°C. Transfer to a board and dice into small pieces.
- Distribute diced grilled chicken and prepared salsa evenly among the mini corn tortillas. Serve immediately.
Notes
- Prep Time: 30 minutes
- Cook Time: 6 to 8 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 taco
- Calories: 150
- Sugar: 8g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Hawaiian Huli Huli Tacos