Air Fryer Chicken Pineapple (Printable)

Tender chicken glazed with sweet pineapple and air fried into tasty bite-sized treats.

# What You’ll Need:

→ Chicken & Marinade

01 - 1.1 lb boneless, skinless chicken breast or thighs, cut into 1 inch cubes
02 - 2 tablespoons soy sauce (gluten-free certified if needed)
03 - 1 tablespoon honey
04 - 1 tablespoon sesame oil
05 - 1 clove garlic, minced
06 - 1 teaspoon fresh ginger, grated
07 - ½ teaspoon black pepper

→ Pineapple

08 - 9 oz fresh pineapple, cut into 1 inch cubes

→ Garnish (optional)

09 - 1 tablespoon sesame seeds
10 - 2 spring onions, thinly sliced

# How To Make It:

01 - Combine soy sauce, honey, sesame oil, minced garlic, grated ginger, and black pepper in a medium bowl. Add chicken cubes and toss until evenly coated. Marinate for minimum 10 minutes, or up to 1 hour refrigerated for enhanced flavor development.
02 - Set air fryer to 400°F and allow 3 minutes for preheating.
03 - Thread marinated chicken and pineapple cubes alternately onto small skewers or toothpicks. If using wooden skewers, soak in water for 10 minutes prior to assembly to prevent charring.
04 - Position skewers in a single layer within the air fryer basket, ensuring adequate spacing to prevent crowding.
05 - Air fry for 10 to 12 minutes, turning skewers halfway through cooking, until chicken reaches full internal cooked temperature and develops light caramelization.
06 - Transfer skewers to serving platter. Garnish with sesame seeds and sliced spring onions if desired. Serve immediately while warm.

# Expert Advice:

01 -
  • They cook in under 12 minutes, which means you can go from craving to eating faster than ordering takeout.
  • The marinade is your secret weapon—sesame oil and ginger make the chicken taste like it came from a restaurant kitchen.
  • Pineapple and chicken together is a flavor combo that actually works, especially when it gets slightly caramelized in the air fryer.
  • These are impressive enough to serve at a party but casual enough to eat straight from the basket on a quiet evening.
02 -
  • Don't skip the soaking of wooden skewers—I learned this the hard way when the ends blackened and my guests had to hold the charred part.
  • Pineapple releases moisture as it cooks, so if you're using canned, drain it really thoroughly or you'll end up with soggy bites instead of caramelized ones.
  • Make sure your chicken pieces are roughly the same size so they cook evenly; a huge piece next to a tiny one means one gets overcooked while waiting for the other.
03 -
  • If your pineapple is particularly juicy, pat the cubes dry with a paper towel before threading—this helps prevent sogginess and encourages better caramelization.
  • Don't be afraid of that slightly charred, caramelized look on the chicken—that's where all the flavor depth comes from, not a sign of overcooking.
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