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Pineapple chicken with chicken pieces, pineapple chunks, sesame seeds, and spring onions in a glazed sauce.

Sweet and Tangy Pineapple Chicken

Tender chicken pieces coated in a crispy breading and tossed in a delicious sweet and tangy pineapple glaze. This air fryer version delivers restaurant-quality results with less oil and maximum flavor.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless skinless chicken thighs cut into 2-inch pieces
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 2 large eggs beaten
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
For the Pineapple Sauce
  • 1 cup pineapple juice unsweetened
  • 1/3 cup brown sugar packed
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp cornstarch
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 cup fresh pineapple chunks
  • 2 green onions green onions sliced for garnish

Equipment

  • Air Fryer
  • Large Mixing Bowl
  • Medium saucepan
  • Whisk

Method
 

Prepare the Chicken
  1. In a large mixing bowl, combine flour, cornstarch, salt, pepper, and garlic powder. Mix well.
  2. Add beaten eggs to the flour mixture and whisk until smooth batter forms.
  3. Add chicken pieces to the batter and toss until evenly coated. Let sit for 5 minutes.
Cook the Chicken
  1. Preheat air fryer to 380°F (193°C) for 3 minutes.
  2. Spray air fryer basket with cooking oil. Place chicken pieces in a single layer, working in batches if needed.
  3. Air fry for 12-15 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F (74°C).
Make the Pineapple Sauce
  1. While chicken cooks, combine pineapple juice, brown sugar, soy sauce, rice vinegar, minced garlic, and grated ginger in a medium saucepan.
  2. In a small bowl, whisk cornstarch with 2 tablespoons of water until smooth. Add to the saucepan.
  3. Bring sauce to a boil over medium-high heat, then reduce heat and simmer for 5-7 minutes until thickened, stirring frequently.
  4. Add pineapple chunks to the sauce and cook for 2 more minutes.
Final Assembly
  1. Transfer cooked chicken to a large bowl and pour the pineapple sauce over it. Toss gently to coat.
  2. Serve immediately over steamed rice, garnished with sliced green onions.

Notes

For best results, do not overcrowd the air fryer basket; cook chicken in batches if necessary. The sauce can be made ahead and reheated. Store leftovers in the refrigerator for up to 3 days. Canned pineapple chunks can be used as a substitute for fresh.