Name: Hawaiian Huli Huli Chicken Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Hawaiian
Ingredients: For the Huli Huli Chicken:; 1½ lbs boneless skinless chicken thighs; ½ cup pineapple juice; ¼ cup soy sauce; ¼ cup brown sugar; 2 tbsp ketchup; 1 tbsp rice vinegar; 1 tbsp ginger, grated; 2 cloves garlic, minced; 1 tbsp sesame oil; For the Pineapple Slaw:; 1 cup shredded red cabbage; 1 cup shredded green cabbage; ½ cup fresh pineapple, diced; ¼ cup red onion, thinly sliced; 1 tbsp lime juice; 1 tbsp honey; Salt & pepper to taste; For Serving:; 8 small flour or corn tortillas; Sriracha mayo (optional); Fresh cilantro (optional); Lime wedges

Why You’ll Love Hawaiian Huli Huli Chicken Tacos Recipe

These tacos are a tropical twist on taco night. With bold and balanced flavors, they’re ideal for grilling season, family dinners, or entertaining guests. The marinade infuses the chicken with deep flavor, while the pineapple salsa and creamy sauce add brightness and heat. Whether you’re a fan of Hawaiian barbecue or just looking for something new, this recipe delivers on taste and texture.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs
Pineapple juice
Soy sauce
Brown sugar
Ketchup
Fresh ginger
Garlic
Rice vinegar
Sesame oil
Cornstarch
Water
Corn or flour tortillas
Fresh pineapple (diced)
Red cabbage (shredded)
Carrots (julienned or shredded)
Green onions (sliced)
Cilantro (chopped)
Lime juice
Mayonnaise
Sriracha

Directions

Make the marinade: In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, grated ginger, minced garlic, rice vinegar, and sesame oil.
Marinate the chicken: Add chicken thighs to a resealable bag or container, pour in the marinade, and refrigerate for at least 2 hours or overnight for best flavor.
Grill the chicken: Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill 5–7 minutes per side, or until fully cooked and slightly charred.
Make the glaze: Pour the remaining marinade into a saucepan. Bring to a simmer, then stir in a cornstarch slurry (cornstarch mixed with water) and cook until thickened.
Slice the chicken: Let grilled chicken rest, then slice into strips.
Make the sauce: Mix mayonnaise, sriracha, lime juice, and a pinch of salt in a small bowl.
Prepare toppings: Toss together diced pineapple, shredded red cabbage, carrots, green onions, and cilantro.
Assemble the tacos: Warm tortillas, layer with sliced chicken, fresh toppings, a drizzle of glaze, and sriracha-lime sauce.
Serve: Garnish with extra cilantro and a squeeze of lime, if desired.

Servings and timing

This recipe makes approximately 6 tacos and serves 3–4 people.
Prep time: 15 minutes
Marinating time: 2–12 hours
Cook time: 15 minutes
Total time: 2 hours 30 minutes (including marinating)

Variations

Use chicken breasts: Swap thighs for boneless, skinless chicken breasts if preferred.
Add grilled pineapple slices: For an extra smoky-sweet element, grill pineapple rounds and chop them into the taco topping.
Go spicy: Add jalapeños or increase the sriracha for more heat.
Make it vegetarian: Substitute grilled tofu or jackfruit for the chicken and use the same marinade.
Low-carb version: Serve in lettuce wraps instead of tortillas.
Try different sauces: Swap the sriracha mayo for a tangy yogurt lime sauce or chipotle crema.

Storage/Reheating

Storage: Store the cooked chicken separately from the toppings and tortillas in airtight containers in the refrigerator for up to 4 days.

Reheating: Reheat chicken in a skillet over medium heat or in the microwave until warmed through. Warm tortillas in a dry skillet or microwave. Assemble tacos fresh when ready to serve.

FAQs

How long should I marinate the chicken?

For best flavor, marinate the chicken for at least 2 hours, but overnight is ideal.

Can I use canned pineapple juice?

Yes, canned pineapple juice works perfectly for the marinade and glaze.

Can I cook the chicken without a grill?

Absolutely. You can use a grill pan, cast-iron skillet, or bake the chicken at 400°F (200°C) for 20–25 minutes.

What type of tortillas work best?

Both corn and flour tortillas work well. Use your favorite or try both.

Can I make this recipe ahead of time?

Yes, you can marinate the chicken and prep toppings a day in advance. Cook the chicken just before serving.

Is this dish spicy?

The tacos have a mild kick from the sriracha sauce. Adjust the heat level by using more or less sriracha.

Can I freeze the cooked chicken?

Yes, cooked and sliced chicken can be frozen for up to 2 months. Thaw and reheat before serving.

What can I serve with these tacos?

Serve with coconut rice, grilled corn, or a tropical fruit salad.

Can I make the sauce dairy-free?

Yes, use a dairy-free mayo or avocado-based dressing instead of traditional mayonnaise.

How do I keep the tortillas from breaking?

Warm them before assembling to make them more pliable and less likely to tear.

Conclusion

Hawaiian Huli Huli Chicken Tacos bring a taste of the islands to your table with their perfect mix of sweet, savory, and spicy flavors. Whether you’re feeding a crowd or spicing up your weeknight dinner, this vibrant and delicious recipe is sure to become a favorite. Try it once, and you’ll want it on regular rotation.