You’ll Need
For the Chicken
600g chicken thigh fillets, cut into bite-sized chunks, 1 tbsp vegetable oil
1 tsp garlic granules, ½ tsp ground ginger, ½ tsp black pepper
For the Teriyaki Sauce
4 tbsp light soy sauce, 2 tbsp honey
2 tbsp pineapple juice, 1 tbsp brown sugar, 1 tbsp rice vinegar
2 garlic cloves, finely grated, 1 tsp grated fresh ginger
1 tsp cornflour mixed with 1 tbsp cold water
For the Tray
1 small red pepper, sliced
1 small yellow pepper, sliced
200g pineapple chunks (fresh or tinned, well drained)
250g cooked jasmine rice
To Finish
2 spring onions, sliced
1 tbsp toasted sesame seeds
Optional but Dangerous
Sliced red chilli
Steamed broccoli
Pak choi
Extra teriyaki drizzle
Lime wedges
Method
Preheat your air fryer to 200°C.
Toss the chicken with the vegetable oil, garlic granules, ground ginger and black pepper.
Place the chicken into the air fryer basket and cook for 8 minutes.
Add the sliced peppers and pineapple chunks.
Continue cooking for another 6–8 minutes, shaking halfway, until the chicken is cooked through and lightly caramelised.
Meanwhile, combine the soy sauce, honey, pineapple juice, brown sugar, rice vinegar, garlic and fresh ginger in a small saucepan.
Bring to a gentle simmer, then stir in the cornflour mixture and cook until the sauce becomes thick, glossy and sticky.
Transfer the cooked chicken, peppers and pineapple to a large bowl.
Pour over the hot teriyaki sauce and toss until everything is evenly coated.
Serve over hot jasmine rice.
Finish with sliced spring onions and toasted sesame seeds.