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Huli Huli Chicken Tostadas

30 Minutes Total time 20 Minutes Prep time 10 Minutes Cook Time 340 Calories 4 Servings


Allergens: Soy, Wheat


  1. Purée garlic, 1½ cup pineapple, soy sauce, ketchup, honey and ginger in a blender on high until smooth; reserve ½ cup in small bowl, cover and refrigerate. Place chicken in large zip-top plastic bag; pour remaining garlic mixture over chicken. Seal bag, pressing out excess air; massage chicken in bag to coat with marinade and refrigerate at least 2 hours up to overnight.
  2. Prepare outdoor grill for direct grilling over medium-high heat. Remove chicken from marinade; discard marinade. Spray both sides of chicken with nonstick cooking spray. Place chicken on hot grill rack; cover and cook 6 minutes. Place tortillas on hot grill rack and turn chicken; cover and cook 4 minutes or until internal temperature of chicken reaches 165ºF and tortillas are crisp, turning tortillas once. Transfer chicken to cutting board; cut into 1-inch pieces.
  3. Prepare Hawaiian Kit as package directs in a large bowl. Serve tortillas topped with chicken, Hawaiian Kit and remaining ½ cup pineapple drizzled with reserved garlic mixture; garnish with cilantro, if desired.

Tips & tricks

Try spreading tortillas with a mixture of mashed DOLE® Avocado, fresh lime juice and salt before topping with the chicken.

Summer Dinner Lunch Mains Snacks Soy Wheat

More to consider

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