FIND A GRILL / TACO TUESDAY / HAWAIIAN HULI HULI CHICKEN TACOS

Hawaiian Huli Huli Chicken Tacos

Prep: 25 min | Marinate: 2–8 hr | Cook: 15–20 min | Yield: 4 (8 tacos)

Hawaiian huli huli grilled chicken tacos with pineapple salsa and shredded cabbage. A grill-forward recipe designed for weeknight inspiration and weekend cooking.

Chicken and marinade

• 1½ lb boneless skinless chicken thighs

• ⅓ cup low-sodium soy sauce

• ¼ cup pineapple juice

• 2 tbsp brown sugar

• 2 tbsp ketchup

• 1 tbsp rice vinegar

• 1 tbsp sherry

• 2 tsp grated ginger

• 2 garlic cloves, minced

• 1 tsp sesame oil

• 1 cup diced fresh pineapple

• ½ red bell pepper, diced

• ¼ small red onion, diced

• 2 tbsp chopped cilantro

• 1 tbsp lime juice

• 8 corn or flour tortillas

• 1½ cups shredded cabbage

• lime wedges

1. Whisk marinade ingredients. Before adding chicken, reserve ¼ cup in a separate covered container for glazing. Marinate chicken in remaining mixture for 2–8 hours refrigerated.

2. Combine salsa ingredients and refrigerate until serving.

3. Preheat grill to medium, about 375–425°F. Remove chicken from marinade; discard used marinade.

4. Grill thighs over direct heat about 5–7 minutes per side, moving to indirect heat if sugars darken too quickly. Brush with reserved clean marinade during final minutes. Cook to 165°F internally.

5. Rest 5 minutes, slice, and place in warmed tortillas with cabbage and pineapple salsa. Serve with lime.

The pineapple juice and sherry contribute sweetness and depth. Reserve glaze before raw chicken touches the marinade to prevent cross-contamination.