Air Fryer Pineapple Chicken

Why You’ll Love This Recipe

• Bright, tropical flavor with minimal effort
• Balanced sweet and savory notes from pineapple and sauce
• Fast and fuss-free—perfect for busy weeknights
• Healthy and satisfying with juicy chicken and fresh veggies
• Easy to customize and serve over rice or grains for a hearty meal

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken

• Boneless, skinless chicken breast or thigh, cut into 1-inch cubes
• Cornstarch
• Salt and black pepper

Vegetables & fruit

• Fresh pineapple chunks
• Red bell pepper, cut into strips or chunks

Sauce components

• Pineapple juice
• Soy sauce or teriyaki sauce
• BBQ sauce (optional for smoky richness)
• Brown sugar
• Minced garlic
• Optional ginger (fresh or powdered)
• Water (for adjusting sauce consistency)
• Cornstarch slurry (cornstarch mixed with water, to thicken)

Directions

1. Preheat the air fryer to about 350–400°F, following the manufacturer’s instructions.
2. Prepare the chicken by tossing it with cornstarch, salt, and pepper until well coated.
3. Air-fry the chicken and peppers: Place the chicken cubes and bell pepper pieces in the basket in a single layer. Cook for about 5 minutes, then flip or toss and cook for another 3–6 minutes, until the chicken reaches 165°F and is golden.
4. Make the sauce: In a small saucepan, combine pineapple juice, soy or teriyaki sauce, BBQ sauce (if using), brown sugar, garlic, and ginger. Heat gently until sugar dissolves and the mixture simmers.
5. Thicken it: Add the cornstarch slurry, stirring until the sauce becomes glossy and coats the back of a spoon—usually 1–2 minutes.
6. Combine and coat: Mix the air-fried chicken, bell peppers, and pineapple chunks into the saucepan. Stir gently to fully coat everything in the thickened glaze.
7. Serve: Spoon over warm rice, quinoa, or cauliflower rice. Garnish with green onions or sesame seeds if desired.

Servings and timing

• Servings: 3–4
• Prep time: ~10–15 minutes (chopping and prep)
• Cook time: ~11–15 minutes (air frying + sauce)
• Total time: Roughly 25–30 minutes

Variations

• Protein swap: Use chicken thighs for juicier results or try tofu or shrimp for a twist.
• Veggie mix-in: Add broccoli florets or carrots for extra color and nutrients.
• Spice it up: Stir in red pepper flakes or sriracha for a spicy kick.
• Sauce tweak: Double up on the BBQ sauce for smoky depth or go lighter with just pineapple juice and soy.
• Garnish: Finish with chopped cilantro, green onions, or sesame seeds for texture and freshness.

Storage/Reheating

• Storage: After cooling, store in an airtight container in the fridge for up to 3–4 days.
• Reheat: Gently reheat in the air fryer at 350°F for 3–5 minutes to preserve crispness, or microwave until warmed through. Add a splash of water or extra sauce if needed to loosen consistency.

FAQs

1. Can I use canned pineapple instead of fresh?

Yes. Drain well and treat just like fresh chunks—both work wonderfully.

2. How do I ensure the chicken stays juicy?

Cut evenly sized pieces, avoid overcooking, and remove from heat once it reaches 165°F.

3. Do I need cornstarch?

Yes, applying cornstarch helps the sauce cling to the chicken and creates a glossy coating.

4. Can I make this gluten-free?

Absolutely. Replace soy sauce with tamari or a gluten-free alternative.

5. What if the sauce is too thin?

Stir in a little more cornstarch slurry and simmer briefly until thickened.

6. Can I make this ahead?

Yes—cook the ingredients in advance, store separately, then reheat and combine just before serving.

7. What side dishes pair well?

Try fluffy white rice, coconut rice, brown rice, quinoa, steamed broccoli, or even lettuce wraps for a lighter option.

8. Can I double this recipe?

Of course! Just cook in batches in the air fryer to avoid overcrowding and ensure even cooking.

9. Why cook pineapple with the chicken?

Air-frying caramelizes the pineapple edges beautifully, enhancing its sweetness and providing texture contrast.

10. Is BBQ sauce necessary?

No—it’s optional. It adds smoky sweetness, but soy or teriyaki alone still deliver great flavor.

Conclusion

Air Fryer Pineapple Chicken brings bold tropical flavor to your weeknight dinners with minimal fuss. It’s vibrant, balanced, and ready in under 30 minutes—perfect for when hunger strikes. Whether you stick to the classic trio of chicken, pineapple, and bell pepper or customize with spicy, savory, or veggie tweaks, this dish is a reliable crowd-pleaser.

Air Fryer Pineapple Chicken

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Air Fryer Pineapple Chicken is a quick and flavorful dish combining tender chicken, caramelized pineapple, and bell peppers in a sweet-savory glaze. Ready in under 30 minutes, it’s perfect for a tropical-inspired weeknight meal.

• Author: Laura
• Prep Time: 10–15 minutes
• Cook Time: 11–15 minutes
• Total Time: 25–30 minutes
• Yield: 3–4 servings
• Category: Main Dish
• Method: Air Fryer + Stovetop
• Cuisine: Asian-Inspired
• Diet: Low Fat

Ingredients

1. 1 lb boneless, skinless chicken breast or thigh, cut into 1-inch cubes
2. 2 tbsp cornstarch
3. Salt and black pepper, to taste
4. 1 cup fresh pineapple chunks (or canned, drained)
5. 1 red bell pepper, cut into strips or chunks
6. 1/2 cup pineapple juice
7. 2 tbsp soy sauce or teriyaki sauce
8. 1 tbsp BBQ sauce (optional, for smoky flavor)
9. 2 tbsp brown sugar
10. 2 cloves garlic, minced
11. 1/2 tsp ginger, fresh or powdered
12. 1/4 cup water (to adjust sauce consistency)
13. 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
14. Optional garnish: sliced green onions, sesame seeds

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Instructions

Preheat the air fryer to 375°F (190°C).

1. Toss chicken cubes with cornstarch, salt, and pepper until well coated.
2. Arrange chicken and bell pepper pieces in the air fryer basket in a single layer. Cook for 5 minutes, flip, then cook another 5–6 minutes until chicken reaches 165°F and is golden.
3. Meanwhile, in a saucepan combine pineapple juice, soy or teriyaki sauce, BBQ sauce (if using), brown sugar, garlic, and ginger. Bring to a simmer until sugar dissolves.
4. Add cornstarch slurry to the sauce, stirring until thickened and glossy, about 1–2 minutes.
5. Stir in air-fried chicken, bell peppers, and pineapple chunks until coated evenly in the sauce.
6. Serve hot over rice, quinoa, or cauliflower rice. Garnish with green onions or sesame seeds if desired.

Notes

• Use chicken thighs for juicier results.
• Do not overcrowd the air fryer basket—cook in batches if doubling the recipe.
• Pineapple can be fresh or canned, but fresh caramelizes better.
• For a gluten-free version, use tamari instead of soy sauce.
• Adjust sweetness by reducing or increasing brown sugar as desired.

Nutrition

• Serving Size: 1 serving (with sauce, without rice)
• Calories: 285
• Sugar: 14g
• Sodium: 650mg
• Fat: 6g
• Saturated Fat: 1.5g
• Unsaturated Fat: 4.5g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 85mg