Ingredients
Scale
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 cup pineapple chunks (fresh or canned)
- Cooking oil spray (avocado or olive oil)
- For the Sauce:
- 1/2 cup pineapple juice
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon grated ginger
Instructions
- Step 1: Preparation and Coating Start by patting the chicken cubes dry with a paper towel; this ensures the coating sticks perfectly. In a medium bowl, whisk the eggs. In a separate shallow dish, combine the cornstarch, salt, pepper, and garlic powder. Dip each chicken piece into the egg wash, then dredge thoroughly in the cornstarch mixture until fully coated. Shake off any excess powder to prevent a gummy texture during the air frying process.
- Step 2: Air Frying the Chicken Preheat your air fryer to 400°F (200°C). Lightly grease the air fryer basket with cooking spray. Arrange the chicken in a single layer, ensuring the pieces do not touch. You may need to work in two batches. Spray the tops of the chicken generously with oil. Cook for 10–12 minutes, flipping or shaking the basket halfway through. Add the bell peppers and pineapple to the basket during the last 4 minutes of cooking so they soften slightly and get a nice char.
- Step 3: Sauce and Final Toss While the chicken cooks, whisk the pineapple juice, vinegar, ketchup, brown sugar, soy sauce, and ginger in a small saucepan over medium heat. Bring to a simmer and let it cook for 3–5 minutes until it thickens into a glossy glaze. Once the chicken and vegetables are finished, transfer them to a large bowl. Pour the warm sauce over the top and toss gently until every piece is beautifully coated. Serve immediately over steamed white rice or quinoa.
- Cook Time: 30 minutes