Hawaiian Chicken With Pineapple

Servings: 4
Cooking Time: 15 Minutes


4 boneless, skinless chicken thighs
1 can pineapple chunks in juice, drained, ¼ cup juice reserved
¼ cup soy sauce
¼ cup sugar
2 tablespoons ketchup
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
¼ cup chopped scallions


1. Use a fork to pierce the chicken all over to allow the marinade to penetrate better. Place the chicken in a large bowl or large resealable plastic bag.

2. Set the drained pineapple chunks aside. In a small microwave-safe bowl, combine the pineapple juice, soy sauce, sugar, ketchup, ginger, and garlic. Pour half the sauce over the chicken; toss to coat. Reserve the remaining sauce. Marinate the chicken at room temperature for 30 minutes, or cover and refrigerate for up to 24 hours.

3. Select the BAKE function and preheat MAXX to 350ºF.

4. Place the chicken in the air fryer basket, discarding marinade. Bake for 15 minutes, turning halfway through the cooking time.

5. Meanwhile, microwave the reserved sauce on high for 45 to 60 seconds, stirring every 15 seconds, until the sauce has the consistency of a thick glaze.

6. At the end of the cooking time, use a meat thermometer to ensure the chicken has reached an internal temperature of 165ºF.

7. Transfer the chicken to a serving platter. Pour the sauce over the chicken. Garnish with the pineapple chunks and scallions before serving.

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