What is a pineapple bun? (菠萝包)
You can find pineapple buns at Hong Kong bakeries and Hong Kong cafes (also known as cha can teng 茶餐厅).
Pineapple bun topping
The cookie-like, crispy yet buttery topping on a pineapple bun is one of the best things you’ll ever have.
I might be biased, but in my opinion, I prefer this to the Japanese melonpan (melon bread). Both are quite similar in appearance, but I find that the HK pineapple bun is more fragrant.
The signature pineapple bun topping is made from mixing butter, sugar, egg yolk, vanilla extract and some other dry ingredients like flour, sugar, baking powder and baking soda to form a dough. The dough is then flattend and placed on top of buns, then baked or air fried.
To get that beautiful golden brown colour on top of your pineapple bun, simply brush it with egg wash.
But be careful, brush it gently. Don’t add too much – or else you’ll see eggy bits on your buns!
I’ve tried brushing it with egg whites only, and that did not work at all! It made the buns have a white cast – so I would not recommend this!
Air fryer vs Oven
You can cook the pineapple buns in both the oven and air fryer.
Traditionally, these buns are baked to perfection.
But in my small household, I”m only cooking for my fiance. Plus, we have a lot of pots and pans hidden inside our oven! So I came up with this recipe to use our air fryer.
In case you’re wondering, this cute retro air fryer I have is from Crumble. It’s the best air fryer I’ve owned! There’s a small window so you can see your food cooking, and I can even add some water to the bottom to steam my food.
If you want to get this air fryer too, you can use my code LATENIGHTANNA for $10 off your order!
Note: if you’re not using the Crumble air fryer, you’ll need to keep a close eye on your pineapple buns as they cook – because different air fryers can yield slightly different results depending on temp control.
New Orleans Chicken (新奥尔良鸡肉)
Why New Orleans seasoning on the chicken thighs?
That’s a great question – and trust me, once you try this flavour, you’ll cook all your chicken with it. My favourite combo is New Orleans chicken wings.
New Orleans chicken was popularised in China when KFC introduced their famous New Orleans chicken wings. It tastes spicy, sweet, savoury and is absolutely delicious!
As New Orleans seasoning can be on the saltier side, this flavour goes really well with the sweet and crusty pineapple bun.
You can find New Orleans seasoning powder at Asian grocery stores. If you’re not sure what it looks like, you can show this to the staff: 新奥尔良腌料 (New Orleans style seasoning)
Pan seared or deep fried chicken?
I know deep fried chicken burgers are super popular, but don’t sleep on this pan seared New Orleans chicken burger.
If you want to try the New Orleans seasoning, then pan searing is the way to go.
I would personally recommend using a cast iron skillet if you have one. The benefits of using a cast iron skillet includes even heat distribution (so your chicken cooks more evenly) and great heat retention so your chicken chars beautifully.
I’d highly recommend the 26cm cast iron skillet from Crumble Cookware – they’re an Australian based cookware brand.
You can use my code LATENIGHTANNA for $10 off your order!
Some tips for making this recipe!
Here are some tips if you’re making this for the first time!
- Marinate the chicken: for at least 2 hours, but for more flavour, you can marinate it overnight.
- Refrigerate the pineapple bun topping for 10-15mins: this helps it firm up and makes it easier to roll out later.
- To make life easier, you can make pineapple buns by adding your homemade topping to supermarket bread rolls,
New Orleans Chicken Pineapple Burger
Ingredients
Method
- In a small bowl, mix together the New Orleans seasoning powder and water to form a paste.
- Pour the mixture over the chicken thighs, massaging to coat evenly.
- Cover and marinate in the fridge for 2–3 hours.
- While the chicken marinates, prepare the pineapple bun topping.
- In a large bowl, cream together the butter and sugar until light.
- Whisk in the egg yolk and vanilla extract.
- Add the flour, baking powder, baking soda, and salt. Mix until a dough forms.
- Transfer the dough to cling wrap and shape into a small rectangular block.
- Refrigerate for 10–15 minutes to firm up.
- Divide the chilled dough into 4 equal portions. Roll each into a ball, flatten into a disc, and place gently on top of the bread rolls.
- Using the dull side of a knife, score a crisscross pattern to create that signature pineapple bun look.
- Brush lightly with egg wash.
- Air fry at 170°C for 8–10 minutes, or until the topping is set and golden.
- Heat a cast iron skillet with a drizzle of oil over medium heat.
- Cook the marinated chicken thighs for 6–7 minutes per side, or until cooked through and nicely charred.
- Slice each pineapple bun horizontally.
- Spread mayonnaise on the bottom bun and season lightly with black pepper.
- Add a cooked chicken thigh, then top with fresh lettuce.
- Finish with the top bun and serve immediately! Enjoy!
