Baked Chicken With Pineapple And Peach

Servings: 4
Cooking Time: 14 To 15 Minutes


1 pound low-sodium boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium red onion, chopped
1 can pineapple chunks, drained, ¼ cup juice reserved
1 tablespoon peanut oil or safflower oil
1 peach, peeled, pitted, and cubed
1 tablespoon cornstarch
½ teaspoon ground ginger
¼ teaspoon ground allspice
Brown rice, cooked (optional)


1. Select the BAKE function and preheat MAXX to 380ºF.

2. In a medium metal bowl, mix the chicken, red onion, pineapple, and peanut oil. Bake in the air fryer oven for 9 minutes. Remove and stir.

3. Add the peach and return the bowl to the air fryer oven. Bake for 3 minutes more. Remove and stir again.

4. In a small bowl, whisk the reserved pineapple juice, the cornstarch, ginger, and allspice well. Add to the chicken mixture and stir to combine.

5. Bake for 2 to 3 minutes more, or until the chicken reaches an internal temperature of 165ºF on a meat
thermometer and the sauce is slightly thickened.

6. Serve immediately over hot cooked brown rice, if desired.

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