You’ll Need
For the Tray
650g chicken thigh fillets, cut into large pieces
1 red pepper, cut into chunks
1 green pepper, cut into chunks
1 red onion, cut into wedges
200g fresh pineapple chunks
1 tbsp sunflower oil
½ tsp sea salt
½ tsp black pepper
For the Devilled Sauce
2 tbsp tomato ketchup
1 tbsp light soy sauce
1 tbsp chilli sauce
1 tbsp cider vinegar
1 tsp Worcestershire sauce
1 tsp brown sugar
2 garlic cloves, finely grated
1 tsp grated ginger
To Finish
Sliced spring onions
Lime wedges
Optional but Dangerous
Extra chilli sauce
Egg fried rice
Crispy chips
Method
Preheat your air fryer to 200°C.
Toss the chicken, peppers and onion with sunflower oil, salt and black pepper.
Air fry for 10 minutes, shaking halfway.
Add the pineapple and cook for another 4 minutes.
Mix the ketchup, soy, chilli sauce, vinegar, Worcestershire sauce, sugar, garlic and ginger.
Transfer the chicken, vegetables and pineapple to a heatproof tray.
Pour over the devilled sauce and toss until everything is coated.
Air fry at 195°C for 4-6 minutes until sticky and lightly charred.
Check the thickest chicken piece reaches 75°C.
Finish with spring onions and lime wedges.