Air Fryer Hawaiian Chicken

Equipment

• Air fryer (basket or tray style, minimum 4-quart capacity recommended)
• Small saucepan (for thickening the glaze)
• Large mixing bowls
• Kitchen tongs
• Instant-read meat thermometer

Ingredients

The Chicken & Produce Base

• 1.5 lbs (680g) boneless, skinless chicken breasts or thighs: Cut into bite-sized 1-inch cubes. (Thighs yield the juiciest bite, while breasts keep the profile lean.)
• 1.5 cups fresh pineapple chunks: Cut into 1-inch pieces. (Canned pineapple chunks work well too—drain thoroughly and pat dry with paper towels.)
• 1 large red bell pepper: Seeded and cut into 1-inch bite-sized squares.
• 1 large green bell pepper: Seeded and cut into 1-inch bite-sized squares.
• 1 medium red onion: Cut into 1-inch chunks and separated into petals.
• 1 tbsp olive oil or avocado oil: High smoke point oil to promote crisping.
• 1 tbsp cornstarch: Lightly coats the raw meat to seal in moisture and help the glaze adhere.

The Sweet & Tangy Hawaiian Glaze

• 1/3 cup pineapple juice: 100% pure unsweetened juice (reserve from canned pineapple or use fresh).
• 1/3 cup low-sodium soy sauce (or tamari for gluten-free).
• 3 tbsp brown sugar or honey: Provides that signature tropical glaze sheen.
• 2 tbsp ketchup: Adds body and a rich tomato-acid undertone.
• 1 tbsp apple cider vinegar or rice vinegar: Balances the deep sweet profile.
• 3 cloves garlic: Minced finely.
• 1 tsp fresh ginger: Grated or finely minced.
• 1 tsp toasted sesame oil: For a nutty finish.
• 1 tsp cornstarch mixed with 1 tbsp cold water: Slurry to thicken the sauce.

For Garnish & Serving

• 2 green onions (scallions): Thinly sliced on the bias.
• 1 tsp toasted white sesame seeds.
• Cooked jasmine rice or coconut rice: For serving.

Instructions

Step 1: Prepare and Season the Chicken

1. Pat the chicken cubes thoroughly dry using paper towels. Moisture is the enemy of crispiness in an air fryer.
2. Place the diced chicken into a large mixing bowl. Add 1 tablespoon of avocado oil , 1/2 teaspoon kosher salt , 1/4 teaspoon black pepper , and 1 tablespoon of cornstarch .
3. Toss well until every piece of chicken is evenly coated in a thin, translucent layer of starch.

Step 2: Simmer the Hawaiian Glaze

1. In a small saucepan set over medium heat, combine the pineapple juice, soy sauce, brown sugar, ketchup, apple cider vinegar, minced garlic, grated ginger, and sesame oil .
2. Bring the mixture to a gentle boil, stirring occasionally until the sugar dissolves completely.
3. In a small cup, stir the 1 teaspoon cornstarch into 1 tablespoon cold water until smooth. Pour this slurry into the simmering sauce.
4. Whisk constantly for 1 to 2 minutes over medium-low heat until the sauce thickens into a glossy, syrup-like glaze that coats the back of a spoon. Remove from heat and divide into two portions: Portion A (Basting/Tossing): 3 tablespoons.
5. Portion B (Finishing/Serving): The remaining sauce.

Step 3: Combine with Fruit & Vegetables

1. Add the diced bell peppers, red onion chunks, and drained pineapple pieces to the bowl with the seasoned chicken.
2. Drizzle Portion A (the 3 tablespoons of glaze) over the bowl. Toss everything gently with tongs so the produce and meat are lightly coated.

Step 4: Air Fry to Caramelized Perfection

1. Preheat your air fryer to $390^\circ\text{F}$ ( $200^\circ\text{C}$ ) for 3 minutes.
2. Lightly mist the air fryer basket with an oil spray (avoid aerosol propellant sprays that degrade non-stick coatings).
3. Transfer the chicken, pepper, and pineapple mixture into the basket. Spread the ingredients into a single, uniform layer. Tip: If you have a compact basket (under 5 quarts), cook in two batches to avoid steaming the meat.
4. Cook at $390^\circ\text{F}$ ( $200^\circ\text{C}$ ) for 8 minutes .
5. Slide the basket out and shake vigorously or turn the pieces with tongs to ensure all sides brown evenly.
6. Return to the air fryer and cook for an additional 4 to 6 minutes , until the edges of the pineapple show blistered char marks and the internal temperature of the chicken reaches $165^\circ\text{F}$ ( $74^\circ\text{C}$ ) on an instant-read thermometer.

Step 5: Glaze, Garnish, and Serve

1. Transfer the hot chicken and vegetables to a wide serving platter or large mixing bowl.
2. Pour the reserved warm sauce ( Portion B ) over the top and toss gently to cover every piece in a sticky, mirror-like coat.
3. Scatter sliced green onions and toasted sesame seeds over the top. Serve piping hot over fluffy jasmine rice.

Nutrition

Calories: 345 kcal — · Protein: 38 g 76% · Fat: 8 g 10% · Carbohydrates: 29 g 11% Dietary · Saturated Fat: 1.5 g 8% · Fiber: 2.5 g 9% · Sugar: 21 g — · Sodium: 680 mg 30%