- 500 g chicken thigh skinless and boneless
Use a fork to poke holes into the chicken and place the chicken in a large bowl or in a Ziploc bag.
Make the sauce with the ingredients
- liquid measuring cup
- can opener
Remove 1/4 cup of juice from the canned pineapple. Set aside the pineapple chunks.
- 60 ml soy sauce
- 2 tbsp ketchup
- 1 tbsp garlic powder
- 1 tbsp ground ginger
- 50 g plain sugar or Truvia sugar
In a small microwave-safe bowl, mix together 1/4 cup of pineapple juice, soy sauce, sugar, ketchup, ginger and garlic.
Pour half the sauce over the chicken. Mix until the thighs are well-coated with the marinade. Reserve the rest of the sauce to cook as a dipping sauce.
Set aside the chicken to marinate for 30 minutes.
Place the marinated chicken in the airfryer at 360°F or 180°C for 15 minutes, turning halfway through.
Place the reserved sauce in the microwave and cook on high for 45-60 seconds, stirring every 15 seconds. Cook until a thick glaze consistency forms for pouring to use once the chicken has cooked.
Using a meat thermometer, ensure chicken has reached an internal temperature of 165°F or 75°C
- 225 g pineapple pieces
- 25 g spring onions
Remove chicken to a serving tray, garnish with pineapples and green onions. Serve with the thickened pouring sauce.