Juicy chicken thighs marinated in a bold, tropical blend of pineapple juice, soy sauce, garlic, ginger, and Banana Ketchup, then air-fried until perfectly tender and lightly caramelised. Finished with a thickened, glossy glaze made from the marinade, this dish delivers the signature sweet, tangy, and savoury flavours of classic Hawaiian huli huli chicken—reimagined with a Filipino twist. Quick, flavour-packed, and perfect with rice, salad or fries.
Air Fryer Huli Huli Chicken
Air Fryer Huli Huli Chicken
Air fryer huli huli chicken with a sweet, tangy glaze—juicy, caramelised and full of tropical flavour.
- Cook Time
- 30 minutes
- Servings
- 4
- Category
Main
- Cuisine
- Filipino
Ingredients
- 4-6 skin-on and bone-in chicken thighs
- 250ml pineapple juice
- 75ml RoniB's Kitchen Banana Ketchup
- 120ml soy sauce
- 1/2 head of garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Optional garnish: coriander leaves
Directions
- In a bowl, mix all ingredients except the chicken.
- Add the chicken thighs to the marinade and leave for at least one to four hours, overnight is best.
- When ready to air fry, drain the chicken thighs and pour the marinade into a saucepan.
- Cook the chicken thighs in the air fryer at 180℃ for about 30 minutes or until done.
- While the chicken is in the air fryer, reduce the marinade on the hob until thickened.
- When the chicken is cooked through, brush the thickened marinade over the chicken. Sprinkle with coriander leaves, if using.
- Serve immediately with rice or fries or salad.