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Huli Huli Chicken

Too few ratings

Shahzad Arif

Community Member

Difficulty

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

Ingredients

Servings:-4+
500 g chicken thigh skinless and boneless
225 g pineapple pieces
60 ml pineapple juice
60 ml soy sauce
50 g plain sugar or Truvia sugar
2 tbsp ketchup
1 tbsp garlic powder
1 tbsp ground ginger
25 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

    • 500 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

    • 60 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

    • 60 ml soy sauce
    • 2 tbsp ketchup
    • 1 tbsp garlic powder
    • 1 tbsp ground ginger
    • 50 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

    • 225 g pineapple pieces
    • 25 g spring onions
    • serving tray

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

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