Huli Huli Chicken

Huli Huli Chicken

Based on 0 ratings
Shahzad Arif

Shahzad Arif

Community member

Difficulty

Easy 👌
40
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings2
250 g
chicken thigh skinless and boneless
112½ g
pineapple pieces
30 ml
pineapple juice
30 ml
soy sauce
25 g
plain sugar or Truvia sugar
1 tbsp
ketchup
½ tbsp
garlic powder
½ tbsp
ground ginger
12½ g
spring onions

Utensils

fork, bowl, Ziploc bag, liquid measuring cup, can opener, microwave-safe bowl, refrigerator, airfryer, microwave, meat thermometer, serving tray

  • Step 1/10

    • 250 g chicken thigh skinless and boneless
    • fork
    • bowl
    • Ziploc bag

    Use a fork to poke holes into the chicken and place the chicken in a large bowl or in a Ziploc bag.

  • Step 2/10

    Make the sauce with the ingredients

  • Step 3/10

    • 30 ml pineapple juice
    • liquid measuring cup
    • can opener

    Remove 1/4 cup of juice from the canned pineapple. Set aside the pineapple chunks.

  • Step 4/10

    • 30 ml soy sauce
    • 1 tbsp ketchup
    • ½ tbsp garlic powder
    • ½ tbsp ground ginger
    • 25 g plain sugar or Truvia sugar
    • microwave-safe bowl

    In a small microwave-safe bowl, mix together 1/4 cup of pineapple juice, soy sauce, sugar, ketchup, ginger and garlic.

  • Step 5/10

    Pour half the sauce over the chicken. Mix until the thighs are well-coated with the marinade. Reserve the rest of the sauce to cook as a dipping sauce.

  • Step 6/10

    • refrigerator

    Set aside the chicken to marinate for 30 minutes.

  • Step 7/10

    • airfryer

    Place the marinated chicken in the airfryer at 360°F or 180°C for 15 minutes, turning halfway through.

  • Step 8/10

    • microwave

    Place the reserved sauce in the microwave and cook on high for 45-60 seconds, stirring every 15 seconds. Cook until a thick glaze consistency forms for pouring to use once the chicken has cooked.

  • Step 9/10

    • meat thermometer

    Using a meat thermometer, ensure chicken has reached an internal temperature of 165°F or 75°C

  • Step 10/10

    • 112½ g pineapple pieces
    • 12½ g spring onions
    • serving tray

    Remove chicken to a serving tray, garnish with pineapples and green onions. Serve with the thickened pouring sauce.

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!