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
4
30 minutes
393
Filipino
Main
Air fryer huli huli chicken with a sweet, tangy glaze—juicy, caramelised and full of tropical flavour.
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
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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.