Air Fryer Pineapple Chicken

Why Make This Recipe

Air Fryer Pineapple Chicken is a delicious and quick meal that blends sweet and savory flavors. It’s perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. Plus, using an air fryer makes cooking so easy and healthy by reducing the amount of oil needed, giving you crispy chicken and veggies while keeping them juicy.

How to Make Air Fryer Pineapple Chicken

Ingredients:

• 1 tablespoon grated fresh ginger
• 4 minced garlic cloves
• 1/4 cup teriyaki sauce
• 1/4 cup barbecue sauce
• 2 cups cut-up fresh pineapple
• 1 red bell pepper, chopped into 1-inch pieces
• 1 pound chicken breasts, boneless and skinless, chopped into cubes

Directions:

1. Toss the ginger, garlic, teriyaki, and barbecue sauces together in a big bowl. Mix them well.
2. Drop in the pineapple, chicken, and bell pepper. Coat everything with that tasty sauce mix.
3. Scoop the coated chicken mix into your air fryer basket. Set it to 400°F and let it cook for 11 minutes.
4. Pause to give it a quick stir halfway through. This helps everything cook evenly.
5. Once the chicken reaches an internal temperature of 165°F, you’re ready.
6. Spoon your hot chicken and veggies over a pile of rice and dig in!

How to Serve Air Fryer Pineapple Chicken

Serve your Air Fryer Pineapple Chicken over a bed of fluffy rice for a complete meal. You can also add a sprinkle of sesame seeds on top for some extra crunch, or serve it with a side salad for a refreshing touch.

How to Store Air Fryer Pineapple Chicken

If you have leftovers, let them cool completely before putting them in an airtight container. They can be stored in the fridge for up to 3 days. To reheat, simply pop them back into the air fryer for a few minutes or use the microwave until warmed.

Tips to Make Air Fryer Pineapple Chicken

• Make sure to cut the chicken and vegetables into even pieces for even cooking.
• You can adjust the amount of teriyaki and barbecue sauce according to your taste.
• Don’t overcrowd the air fryer basket; this allows the air to circulate properly for crispy results.

Variation

You can easily swap out the chicken for shrimp or tofu to change things up! You can also experiment with different vegetables, like broccoli or snap peas, for added nutrients and variety.

FAQs

Can I use canned pineapple?
Yes, you can use canned pineapple, but make sure to drain it well before adding it to the recipe to avoid excess moisture.

How do I know when the chicken is cooked?
Use a meat thermometer. The internal temperature should reach 165°F to ensure it’s safe to eat.

Can I make this dish ahead of time?
Yes! You can prepare the chicken and vegetable mixture a few hours ahead and keep it in the fridge until you’re ready to cook it in the air fryer.

Air Fryer Pineapple Chicken

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A delicious and quick meal blending sweet and savory flavors, perfect for busy weeknights.

• Total Time: 26 minutes
• Yield: 4 servings 1x

Ingredients

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• 1 tablespoon grated fresh ginger
• 4 minced garlic cloves
• 1/4 cup teriyaki sauce
• 1/4 cup barbecue sauce
• 2 cups cut-up fresh pineapple
• 1 red bell pepper, chopped into 1-inch pieces
• 1 pound boneless, skinless chicken breasts, chopped into cubes

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Instructions

1. Toss the ginger, garlic, teriyaki, and barbecue sauces together in a big bowl. Mix them well.
2. Drop in the pineapple, chicken, and bell pepper. Coat everything with that tasty sauce mix.
3. Scoop the coated chicken mix into your air fryer basket. Set it to 400°F and let it cook for 11 minutes.
4. Pause to give it a quick stir halfway through.
5. Once the chicken reaches an internal temperature of 165°F, you’re ready.
6. Spoon your hot chicken and veggies over a pile of rice and enjoy!

Notes

Serve over rice and add sesame seeds for crunch. The mixture can be prepped ahead and refrigerated until ready to cook.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Category: Main Course
• Method: Air Frying
• Cuisine: Asian
• Diet: Gluten-Free

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 10g
• Sodium: 600mg
• Fat: 7g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 70mg