This classic Hawaiian recipe features tender, juicy chicken with a sweet and tangy glaze and is air fried to perfection. Oven directions are also included.
Rinse chicken and pat dry. Trim away any excess fat.
Place crushed pineapple in a blender jar and blend until pureed. Measure out ½ cup of puree.
Add the 1/2 cup pineapple puree, soy sauce, ketchup, brown sugar, ginger, garlic, and red chili flakes to the blender jar and pulse a few times until combined. Alternatively, combine marinade ingredients in a large bowl or gallon size ziptop bag and whisk to combine. Remove 1 cup of sauce and reserve for later use.
Add the chicken thighs to the sauce mixture and turn to evenly coat the chicken. Cover and marinate in the refrigerator for a minimum of three hours or overnight.
Preheat the air fryer to 380 degrees F. Spritz the air fryer basket with a light coating of oil and place the chicken in the air fryer basket, leaving a bit of room between the pieces. Depending on how many pieces you’re cooking, you may need to cook in a couple of batches.
Cook for 9 minutes, turn the chicken and continue cooking for up to 9 more minutes, until the internal temperature reaches 165° F. Brush the chicken with the reserved sauce about 2 minutes before it’s done cooking and continue cooking.
Remove cooked chicken and allow to rest for a few minutes before serving.
Notes
Can be made with chicken breasts or legs. Cooking time will need to be adjusted.
Refrigerate leftovers in an airtight container for 3-4 days.