I haven’t met anyone who doesn’t like teriyaki chicken. The addition of the pineapple gives this crowd-pleasing dish a summery feel and vibe. The sweet saltiness of the soy sauce, refreshingly sweet and sour pineapple, and the earthiness of the garlic and ginger yields a glorious balance of flavours and taste.

To get a little more adventurous, I tried my recipe in the @instantpotsa air fryer and I couldn’t be more happier with the results. It works out great when you’re not in the mood to start up the braai/bbq fires and you want a quick summery feel to your food.
I serve it with a watermelon salad and invite everyone for an al fresco lunch.

For those of you doubting, it is definitely possible to get the grilled flavours of a braai/bbq from an air fryer.

Chicken
I use the breast parts because it is a leaner and healthier option. You may use other cuts if you prefer, just cut down on your marinating time.

Pineapple
The addition of the pineapple not only enhances the flavours but it also helps to keep the chicken moist.

Sauce
The sauce is so vibrant and packed with so much of flavour. You need to marinate the chicken cubes in the sauce for a minimum of 30 minutes or at best for no more than 2 hours in the fridge.
The slurry helps to thicken the sauce and it prevents the sauce from burning.

Skewers
I use bamboo skewers and since there is not much of a chance for it to burn in the air fryer, I don’t usually soak them in water.
However if you don’t feel safe and prefer to soak them first, you may do so.
Don’t forget to cut the skewers to fit into your air fryer basket.

If you try this recipe, don’t forget to tag me on Instagram and leave your comments below. It is always much appreciated.

TERIYAKI CHICKEN & PINEAPPLE SKEWERS

Paz

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Prep Time 10 mins

Cook Time 12 mins

Servings 4 people

Ingredients

  

• 3 large Boneless Skinless Chicken Breasts (cut into cubes)
• 1 pineapple (cut into cubes, the size of the chicken cubes)
• Bamboo skewers (cut to fit your air fryer basket)
• Sesame seeds, for topping (optional)
• Spring onion (for garnish)
• Teriyaki Sauce
• ½ cup soy sauce
• ¼ cup brown sugar
• 2 tbsp chili oil
• 2 tbsp minced garlic
• 2 tsp minced ginger
• 2 tbsp Teriyaki sauce
• Slurry for Sauce
• 2 tbsp Cold Water
• 2 tbsp Corn-flour

Instructions

 

• In a clean saucepan, over medium low heat, stir together the teriyaki sauce ingredients
• Add in the slurry and allow to cook until it thickens. This will take just a few minutes.
• Use two thirds of the sauce to marinate the chicken.
• Reserve the one third to brush over the chicken after it has been cooked.
• Allow chicken to marinate for 30 minutes in the fridge.
• Make the skewers by adding and alternating with pineapple chunks and chicken.
• Spray the air fryer basket with cooking oil.
• Add a single layer of chicken skewers to the basket.
• Do not crowd or overlap the skewers.
• Set the temperature to 200 degrees celcius
• Set the timer to 6 minutes, then flip, and cook for another 4-6 more minutes until chicken is cooked through and the sauce has lightly caramelized on the outside.
• Use reserved sauce for topping the chicken and sprinkle with sesame seeds and chopped spring onion.

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