I have to admit, I’m a little obsessed with my air fryer. It’s my kitchen sidekick — always ready to help me whip up something that tastes like I spent hours cooking, but really only took me a half hour. This juicy pineapple teriyaki chicken is one of my favorite “wow‑factor” dinners. The sweetness of pineapple blends perfectly with the salty‑savory teriyaki glaze, creating a burst of tropical flavor in every bite. And the air fryer? It works its magic, giving the chicken a perfectly tender, caramelized finish.
I first made this dish on a busy weeknight when I needed something quick but exciting for dinner. By the time the pineapple juices started mingling with the teriyaki sauce in the air fryer, the whole kitchen smelled heavenly. It’s become a go‑to in my home — easy enough for a weeknight, impressive enough for when friends pop by. And the best part? Minimal cleanup, maximum flavor.
What You Need To Make This Recipe
Chicken breast: Boneless, skinless chicken breasts are perfect for this recipe because they cook quickly and stay juicy in the air fryer. You can also use thighs if you prefer a richer flavor and extra tenderness.
Pineapple chunks: Fresh pineapple gives you the best flavor and natural sweetness, but canned pineapple works wonderfully too — just make sure to drain it well so the sauce doesn’t get watery.
Teriyaki sauce: A good teriyaki sauce balances sweet and savory flavors. You can use store‑bought for convenience, or make your own with soy sauce, brown sugar, garlic, and ginger for a more personalized touch.
Garlic: Fresh minced garlic adds a depth of flavor and aroma that complements the pineapple’s sweetness. It gives the teriyaki sauce a savory backbone.
Soy sauce: This deep, salty base enhances the umami in the teriyaki sauce. If you’re watching your sodium, you can opt for a low‑sodium version without losing much flavor.
Brown sugar: Helps caramelize the chicken while adding a rich, molasses‑like sweetness. It also deepens the flavor of the sauce as it cooks.
Cornstarch: Just a small amount thickens the teriyaki glaze so it clings beautifully to the chicken and pineapple.
Olive oil: Adds a little richness and helps the chicken develop a lightly crisp exterior in the air fryer.
Ingredients List
- 2 large boneless, skinless chicken breasts, cut into bite‑sized pieces
- 1 cup pineapple chunks (fresh or canned, drained)
- 1/2 cup teriyaki sauce
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 1 tablespoon olive oil
How to Make Juicy Air Fryer Pineapple Teriyaki Chicken
Step 1: Prep the chicken
Cut the chicken breasts into bite‑sized chunks so they cook evenly. Pat them dry with paper towels — this helps them sear instead of steam in the air fryer.
Step 2: Make the teriyaki glaze
In a small bowl, mix the teriyaki sauce, soy sauce, brown sugar, minced garlic, and cornstarch. Whisk until smooth. This will be your delicious sweet‑savory glaze.
Step 3: Marinate briefly
Place the chicken chunks in a bowl with the glaze and toss to coat. Let them sit for about 10 minutes while you preheat the air fryer — this helps the flavors soak in.
Step 4: Air fry the chicken
Preheat the air fryer to 380°F (193°C). Lightly brush the basket with olive oil. Arrange the chicken pieces in a single layer (work in batches if needed). Cook for 8 minutes, then shake the basket or turn the chicken pieces over.
Step 5: Add pineapple and finish cooking
Add the pineapple chunks to the chicken in the air fryer. Cook for another 6‑8 minutes, until the chicken is cooked through and caramelized on the edges.
Step 6: Serve and enjoy
Transfer to a serving plate, drizzle with any extra sauce from the air fryer, and serve hot over rice or noodles for a satisfying meal.
Tips for Making This Recipe
- Cut evenly: Keep chicken pieces about the same size so they cook at the same rate.
- Don’t overcrowd: Give the chicken space in the air fryer for the best caramelization.
- Fresh pineapple = brighter flavor: If using canned, drain well to avoid watering down the sauce.
- Adjust sweetness: Add more or less brown sugar depending on your taste.
- Double the glaze: If you love extra sauce for drizzling over rice, make a little more.
- Check doneness: Chicken should reach an internal temperature of 165°F (74°C).
FAQs
Can I make this with chicken thighs instead of breasts?
Absolutely! Thighs will give you a richer flavor and stay even more tender.
Can I prepare this ahead of time?
Yes — you can marinate the chicken in the glaze up to 24 hours in advance. Just cook it fresh when you’re ready to eat.
What can I serve with pineapple teriyaki chicken?
It’s perfect over steamed rice, coconut rice, or even with stir‑fried vegetables for a complete meal.
Can I make this without an air fryer?
Yes — bake at 400°F (200°C) for 18‑22 minutes, stirring in pineapple halfway through, or sauté in a skillet until cooked through.