Air Fryer Huli Huli Chicken brings bright Hawaiian-inspired flavor to an easy dinner you can make at home. Boneless chicken thighs are marinated in a savory-sweet sauce made with pineapple, soy sauce, ketchup, brown sugar, garlic, ginger, and a little chili heat, then cooked in the air fryer until juicy, tender, and beautifully glazed.
If you love tropical chicken recipes, this air fryer Huli Huli chicken is a simple way to bring island-style flavor to your weeknight menu. The pineapple adds tang and helps tenderize the meat, while the soy sauce gives the marinade a rich savory base. Brown sugar and ketchup create a glossy barbecue-style finish that clings to the chicken as it cooks.
Use the tips below for the best results, or scroll to the recipe card for the full ingredient list and step-by-step directions.
Huli Huli chicken is known for its sweet, tangy, and slightly smoky flavor. This version keeps the same delicious balance but makes the cooking process easier by using the air fryer. It is a great recipe for busy nights, meal prep, family dinners, or casual summer meals when you want the taste of barbecue without firing up the grill.
Chicken thighs are especially good for this recipe because they stay moist and flavorful during cooking. The marinade soaks into the meat and helps keep it tender, while the reserved sauce brushed on near the end gives the chicken that sticky, glossy finish everyone loves.
New to air frying? This recipe is beginner-friendly. Preheating the air fryer, lightly oiling the basket, and leaving space between the chicken pieces will help the chicken cook evenly.
Another reason to love this air fryer Hawaiian chicken is how well it reheats. Leftovers are easy to turn into lunches, rice bowls, wraps, or simple dinner plates throughout the week. Pair it with rice, vegetables, salad, or potatoes and you have a flavorful meal with very little extra effort.
Huli Huli Chicken Ingredients
- Crushed pineapple, which adds tangy flavor and helps tenderize the chicken
- Soy sauce, preferably reduced sodium if you want more control over saltiness
- Ketchup, which helps create a smooth, sticky glaze
- Light brown sugar, packed when measured for the right sweetness
- Ground ginger and minced garlic for warm, savory flavor
- Red chili flakes for a mild touch of heat
- Boneless, skinless chicken thighs
The complete measurements and detailed directions are included in the recipe card below.
How to Make Huli Huli Chicken in the Air Fryer
Add the crushed pineapple to a blender and blend until it becomes smooth. Measure out 1/2 cup of the pineapple puree for the marinade.
Add the soy sauce, ketchup, brown sugar, garlic, ginger, and red chili flakes to the pineapple puree. Blend or stir until the sauce is fully combined. Before adding the chicken, set aside 1 cup of the sauce to use later for glazing. This reserved sauce should not touch raw chicken.
Place the chicken thighs in the remaining marinade and turn them so each piece is well coated. Cover and refrigerate for at least 3 hours. For deeper flavor, marinate the chicken overnight.
Preheat the air fryer to 380 degrees F. Lightly mist the air fryer basket with oil, or use an air fryer parchment liner. If you use a liner, add it only after the air fryer is preheated and just before adding the chicken.
Remove the chicken from the marinade and let the excess drip off. Arrange the chicken pieces in a single layer in the basket, leaving a little space between each one so the air can circulate properly. Depending on the size of your air fryer, you may need to cook the chicken in batches.
Cook for about 18 minutes, flipping the chicken halfway through. About 2 minutes before the chicken is done, brush it with the reserved sauce and continue cooking until the internal temperature reaches 165 degrees F.
Do not brush cooked chicken with marinade that has touched raw meat. Only use the sauce that was reserved before marinating the chicken.
Remove the chicken from the air fryer and let it rest for a few minutes before serving. Resting allows the juices to settle back into the meat, keeping each bite tender and flavorful.
Pro Tip!
If you are cooking in batches, keep the finished chicken warm in the oven on the lowest setting. Place the cooked pieces on a baking pan, cover loosely with foil, and hold them there until the rest of the chicken is ready.
Tips for Making This Recipe
- If you do not have a blender, whisk the marinade ingredients together in a bowl. You can also combine everything in a tightly sealed zip-top bag and shake until mixed.
- Do not overcrowd the air fryer basket. Cooking in batches helps the chicken brown and cook evenly.
- Use a meat thermometer to confirm the chicken has reached 165 degrees F before serving.
- For the best flavor, marinate the chicken for several hours or overnight.
Do you have to marinate the chicken?
Yes. Marinating is important for this Huli Huli chicken recipe because it gives the meat time to absorb the sweet, tangy, and savory flavors. It also helps tenderize the chicken, especially when pineapple is part of the marinade. A minimum of 3 hours works well, but overnight marinating gives the chicken even better flavor.
DON’T KNOW WHERE TO START?
Use reliable air fryer cooking times and check the internal temperature to avoid guesswork.
What’s the best cut of chicken to use for Hawaiian chicken?
Boneless, skinless chicken thighs are the best choice for this air fryer Huli Huli chicken because they are flavorful and naturally juicy. They also hold up well to marinating and air frying.
You can use boneless, skinless chicken breasts, but they may cook a little drier than thighs. Chicken legs can also be used, though the cooking time will need to be adjusted. No matter which cut you choose, the chicken should reach an internal temperature of 165 degrees F before serving.
More Ways to Cook Huli Huli Chicken
The air fryer is fast and convenient, but this recipe can also be cooked in other ways. You can grill the marinated chicken, cook it as whole pieces, or cut it into chunks and thread it onto skewers for kabobs.
To bake Huli Huli chicken in the oven, place the marinated chicken on a foil- or parchment-lined sheet pan. Cover with foil and bake at 350 degrees F for 15 minutes. Remove the foil, brush with reserved sauce, and continue baking for another 10 to 15 minutes, or until the chicken reaches 165 degrees F.
What to Serve with Hawaiian Chicken Thighs
- Serve with rice, noodles, cauliflower rice, or steamed vegetables for an easy dinner.
- For a barbecue-style meal, pair the chicken with potato salad, coleslaw, or a creamy fruit salad.
- For family dinners, add broccoli salad, air fryer potato wedges, cornbread casserole, or roasted vegetables.
- Fresh pineapple, green onions, or a simple side salad also work well with the sweet and tangy sauce.
Storing, Freezing, and Reheating Leftover Hawaiian Chicken
Store leftover Huli Huli chicken in an airtight container in the refrigerator for 3 to 4 days. It makes excellent leftovers and can be sliced for rice bowls, wraps, salads, or quick lunches.
To freeze, let the cooked chicken cool completely, then place it in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, warm the chicken in the air fryer for a few minutes or microwave it until heated through. Avoid overheating, as this can dry out the chicken.
MORE FAMILY FAVORITES
Air Fryer Chicken Recipes
- Air Fryer Chicken Fajitas
- Air Fried Breaded Chicken Tenders
- Air Fryer Chicken Parmesan
- Air Fryer Chicken Fried Steak
Save this Huli Huli Chicken Air Fryer recipe for an easy dinner with Hawaiian barbecue flavor.
If you make this recipe, leave a rating or comment and share how you served it. This air fryer Huli Huli chicken is perfect for rice bowls, family dinners, and meal prep.
This recipe was originally published on 3/10/22 and updated on 3/18/24 and 5/7/25.
Air Fryer Huli Huli Chicken
Equipment
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Air fryer
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Parchment liner
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Oil mister
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Meat thermometer
Ingredients
- 8 ounce can crushed pineapple
- 3/4 cup soy sauce, reduced sodium preferred
- 3/4 cup ketchup
- 1 cup light brown sugar
- 3 Tablespoons ground ginger
- 3 Tablespoons minced garlic
- 1 Tablespoon red chili flakes
- 3 pounds boneless, skinless chicken thighs
Instructions
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Rinse the chicken and pat it dry. Trim away any excess fat.
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Place the crushed pineapple in a blender and blend until pureed. Measure out 1/2 cup of puree.
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Add the 1/2 cup pineapple puree, soy sauce, ketchup, brown sugar, ginger, garlic, and red chili flakes to the blender and pulse until combined. You can also whisk the ingredients in a bowl or mix them in a gallon-size zip-top bag. Remove 1 cup of sauce and reserve it for glazing later.
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Add the chicken thighs to the remaining sauce and turn to coat evenly. Cover and marinate in the refrigerator for at least 3 hours or overnight.
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Preheat the air fryer to 380 degrees F. Lightly spritz the basket with oil. Place the chicken in the basket in a single layer, leaving space between the pieces. Cook in batches if needed.
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Cook for 9 minutes, flip the chicken, and cook for up to 9 more minutes, or until the internal temperature reaches 165 degrees F. Brush with the reserved sauce about 2 minutes before the chicken is done.
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Remove the cooked chicken from the air fryer and let it rest for a few minutes before serving.
Notes
- This recipe can be made with chicken breasts or legs, but the cooking time will need to be adjusted.
- Refrigerate leftovers in an airtight container for 3 to 4 days.
- Only use reserved sauce for glazing cooked chicken. Do not reuse marinade that has touched raw chicken.
Nutritional Estimate
Nutritional information is provided as an estimate and may vary based on the ingredients and brands used.
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