Hawaiian Huli Hili Chicken Stack
This Hawaiian Huli Hili Chicken Stack is a delightful, sweet, and smoky dish that combines tender chicken and caramelized pineapple for a vibrant and flavorful meal.
Equipment
- Air Fryer
- Mixing Bowl
- Whisk
- Measuring Cups
- Measuring Spoons
- Basting Brush
Ingredients
Ingredients
- 600 g Chicken thighs bone-in or boneless, skin removed
- 150 g Pineapple chunks or rings
- 45 ml Soy sauce
- 30 g Brown sugar
- 15 ml Rice vinegar
- 5 g Fresh ginger grated
- 2 cloves Garlic minced
- 15 ml Neutral oil for brushing
- 1 g Salt
- 1 g Pepper
- 15 ml Pineapple juice optional, for glaze consistency
- 10 g Sesame seeds for garnish
Instructions
- Marinate the chicken for 30-60 minutes to enhance the flavor.
- Preheat the air fryer to 200°C.
- In a mixing bowl, whisk together soy sauce, brown sugar, ginger, garlic, and a splash of pineapple juice to make the glaze.
- Lightly brush the air fryer basket with oil to prevent sticking.
- Arrange the marinated chicken in a single layer in the air fryer basket.
- Cook for 12-15 minutes, flipping halfway through.
- In the final 4-5 minutes, add the pineapple chunks to caramelize.
- Ensure the chicken reaches an internal temperature of at least 74°C, then let it rest briefly.
- To assemble the stack, layer a piece of chicken, top with a caramelized pineapple piece, and repeat for a neat presentation.
Notes
Tip: Marinate the chicken for just the right amount of time and avoid using too much glaze at once to prevent burning.