This dish first landed on our menu when my little ones were turning up their noses at almost everything. All the bright pineapple bits made it look like a party, and they couldn’t get enough. Now it’s a go-to on busy nights, showing up on our plates at least a couple times a month.
- BBQ sauce: brings in a gentle smokiness with a touch of sweet—grab one without any corn syrup if you can
- Teriyaki sauce: gives that classic umami and depth—pick your favorite bottle for max flavor
- Fresh ginger: warms things up and really takes this sauce to a new level
- Fresh garlic: makes everything smell and taste rich (skip the powder, fresh is worth it)
- Red bell pepper: tosses in some color, a hint of sweetness, and extra vitamins
- Pineapple chunks: fresh ones caramelize and have the best bite—canned will do if you must, but fresh is amazing
- Chicken breasts (boneless, skinless): keeps things juicy since the air fryer cooks them quickly
Mouthwatering Step-by-Step Instructions
- Toss It All Together:
- Drop in chopped chicken, chunks of pineapple, and pieces of pepper into your bowl of marinade. Use a wooden spoon or spatula to fold everything until every bit is shiny and coated. Don’t rush this step—make sure nothing’s missed out on the flavor bath.
- Mix Up the Marinade:
- In a bowl, stir together teriyaki, BBQ sauce, grated garlic, and ginger. Mix until it’s all one big saucy mess. This sticky glaze is going to hang onto all those tasty pieces, so really stir it up!
- Give It a Good Stir Midway:
- Once you’ve hit about 5 or 6 minutes in the air fryer, pause everything and stir gently. This helps everything cook evenly and pick up those caramelized edges. Once the chicken hits 165°F and the pineapple looks golden, you’re done!
- Load the Air Fryer:
- Spoon the whole thing into the air fryer basket, spread it out so stuff isn’t piled on top of itself. Set to 400°F for 11 minutes. The hot air transfers all those caramel notes right to the chicken and fruit.
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