You’ll Need
600g chicken thighs, cut into chunky pieces
1 small fresh pineapple, cut into chunks
1 red onion, cut into wedges
1 tbsp olive oil
BBQ Seasoning
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
½ tsp black pepper
Pineapple BBQ Glaze
4 tbsp BBQ sauce
2 tbsp pineapple juice
1 tbsp honey
1 tsp Worcestershire sauce
Optional But Dangerous
Jalapeños
Coriander
Lime wedges
Coconut rice
Method
Preheat your air fryer to 200°C.
Add the chicken to a large bowl.
Toss with the olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Place the chicken into the air fryer basket.
Air fry for 8 minutes.
Add the pineapple chunks and red onion wedges.
Continue cooking for another 8–10 minutes, shaking halfway through.
While everything cooks, mix together the BBQ sauce, pineapple juice, honey, and Worcestershire sauce.
During the final 4 minutes, brush everything generously with the glaze.
Return to the fryer until the chicken is cooked through and the pineapple develops dark caramelised edges.
Allow to rest for 2 minutes.
Serve immediately while still hot and sticky.