Huli Huli Chicken

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.

Enjoy your meal!