Huli Huli Chicken Tacos
with Pineapple-Roasted Red Pepper Salsa
Traditionally, in Hawaii "Huli Huli" chicken is grilled, as "huli" means "turn." Our inspired take has all the familiar sweet and savory flavours of pineapple and soy, but as tacos! Succulent chicken is glazed in a sweet and sticky sauce, with creamy coleslaw and zingy roasted red-pepper and pineapple salsa to transport your taste buds to the tropics!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
6 pièce(s)
Tortillas de farine
(Contient Blé, Sulfites Peut contenir Noix, Oeuf, Lait, Sésame, Soya)
190 g
Ananas
170 ml
Poivrons rôtis
170 g
Mélange pour salade de chou
1 pièce(s)
Oignon rouge
30 g
Gingembre
1 pièce(s)
Lime
7 g
Coriandre
4 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
4 cs
Sauce BBQ
1 cs
Sauce soya
(Contient Soya, Sulfites, Blé Peut contenir Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Sésame, Soya, Sulfites, Blé)
Pas inclus dans votre livraison
¼ cc
Poivre*
1.5 cc
Sucre*
2 cs
Huile*
¼ cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
- Peel, then cut onion into 1/4-inch pieces.
- Peel, then mince or grate 1/2 tbsp ginger (dbl for 4 ppl).
- Zest 1/2 tsp lime zest (dbl for 4 ppl), then juice the lime.
- Finely chop cilantro.
- Drain roasted red peppers, discarding pepper liquid, then roughly chop.
- Cut pineapple into 1/2-inch pieces.
- Pat chicken dry with paper towels.
- Add chicken and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Bake in the middle of the oven until cooked through, 12-14 min.**
Check time range in dev, does it need to flipped? (check similar recipes)
- Add 1 tbsp oil, 1/2 tbsp lime juice, 1/2 tsp sugar (dbl all for 4 ppl) and lime zest to a medium bowl. Season with salt and pepper, then whisk to combine.
- Add pineapples, roasted red peppers, red onion and half the cilantro, then toss to combine.
- Whisk together mayo, 1 tbsp lime juice and 1 tsp sugar (dbl both for 4ppl) in a medium bowl.
- Add coleslaw. Season with salt and pepper, then toss to coat.
- Heat a medium pot over medium-high heat.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then ginger. Cook, stirring occasionally, until fragrant, 1 min.
- Add BBQ sauce, soy sauce and 1/2 tbsp lime juice (dbl for 4 ppl). Season with salt and pepper. Cook, stirring occasionally, until sauce is warmed through, 1-2 min.
- Remove from heat.
- Add sauce and chicken to a large bowl, then toss to coat.
- Meanwhile, stack tortillas and wrap in paper towels. (NOTE: For 4 ppl, make two stacks with 6 tortillas in each stack.)
- Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Divide tortillas between plates. Top with chicken and pineapple-pepper salsa.
- Serve coleslaw alongside.