Huli Huli Chicken Skewers

Chicken thighs in a sweet and sticky pineapple glaze with a fresh pineapple and avocado salsa. Delicious!

Done in 30 minutes

Serves 4

Dish by Spencer Lengsfield

Ingredients

Chicken

1kgboneless chicken thighs, diced

1/2 cupketchup

1/2 cuplight soy sauce

1/2 cuppineapple juice

2large cloves garlic, minced

1 inchginger, grated

1/4 cupbrown sugar

1 tbspsesame oil

1/4 cupvinegar

1 tspchilli flakes

Salsa

1/4pineapple, diced

1avocado, diced

1/2red onion, finely diced

3spring onions, finely sliced

2chillies, finely sliced

Salt, to taste

Splash vinegar

Drizzle olive oil

To serve

Sticky rice

Spring onions, sliced

Huli huli chicken is a Hawaiian dish usually cooked on a mesquite barbecue, but today we’re using an air fryer. The name comes from the Hawaiian word for turn - the dish was originally cooked on a spit, and people would say ‘huli’ when the chicken needed to be rotated and basted again!

Method

Start by whisking up the marinade for the chicken. Pour half of it over the diced chicken thighs, and let it marinate for at least 2 hours.

For the salsa, combine all of the chopped ingredients in a bowl and season to taste. Set aside.

Thread the chicken onto the skewers. Pop the skewers into the air fryer at 180 C for 15-20 minutes, flipping half way. The cook time will depend on how big your chicken pieces are, so just keep an eye on it!

While the chicken cooks, reduce the other half of the marinade in a pan over medium heat. Cook until it's thickened and glossy, then brush over the skewers and return to the air fryer for another 5 minutes at 200 C.

Plate up the skewers with another drizzle of the reduced sauce. Serve with the salsa and steamed sticky rice.

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.