Sweet and Sour Chicken in Air Fryer With Pineapple

For sweet and sour chicken with pineapple, air fry bite-size chicken pieces at 380°F (193°C) for 12–15 minutes, then cook the peppers and pineapple for another 6–7 minutes—about 18–22 minutes total. Preheat the empty air fryer for 3 minutes and shake the basket halfway through each batch. Toss everything with warm sauce after air frying so the chicken keeps its lightly crisp edges.

Ingredients

• 1 lb boneless, skinless chicken breast, cut into roughly 1-inch pieces
• 1 tablespoon neutral oil
• 2 tablespoons cornstarch, for coating the chicken
• 1/2 teaspoon salt
• 1 red bell pepper, cut into 1-inch pieces
• 1 cup canned pineapple chunks in juice, drained; reserve 1/4 cup juice
• 1/4 cup ketchup
• 2 tablespoons rice vinegar
• 2 tablespoons packed brown sugar
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch, for the sauce

How To Make It

1. Preheat the empty air fryer to 380°F (193°C) for 3 minutes. Pat the chicken dry. Toss it with the oil and salt, then sprinkle on the 2 tablespoons cornstarch and toss until evenly coated.
2. Arrange the chicken directly on the basket grid in a single layer, leaving space for air to circulate. Cook for 12–15 minutes, shaking or turning halfway through. Work in batches if needed. Check several of the largest pieces with a food thermometer; chicken must reach 165°F (74°C) in the center. Continue cooking any pieces that have not reached that temperature.
3. Transfer the cooked chicken to a clean bowl. Add the bell pepper and drained pineapple to the basket. Air fry at 380°F (193°C) for 6–7 minutes, shaking halfway through, until the pepper begins to soften and the pineapple has warm, browned edges.
4. Meanwhile, whisk the reserved 1/4 cup pineapple juice, ketchup, vinegar, brown sugar, soy sauce, and remaining 1 teaspoon cornstarch in a small saucepan. Simmer over medium heat, stirring, for 2–3 minutes until glossy and lightly thickened. Toss with the chicken, pepper, and pineapple; serve immediately.

Tips

• Use a bare, perforated basket for the chicken and vegetables. No pan or liner is needed; a solid liner blocks airflow, and loose parchment must never go into an empty air fryer during preheating.
• Keep the sauce in the saucepan, not the basket: liquid can run through the grid, while early saucing softens the coating. If the pineapple is very wet, pat it dry before air frying.
• Cooking times vary with piece size and air fryer capacity. Give crowded batches extra space rather than relying on the clock for doneness. Serve over warm rice if you like.

A tangy, pineapple-packed dinner is ready to enjoy.