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Juicy Air Fryer Hawaiian Chicken

Delicious Juicy Air Fryer Hawaiian Chicken recipe with step-by-step instructions.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings 4 servings
Calories 975 kcal

Ingredients
  

For the chicken

  • 6 chicken thighs (cut into 1-inch chunks to ensure even air frying)
  • 1/3 cup cornstarch (I use Argo for the crispest coating)

For the sauce

  • 1/2 cup pineapple
  • 1/3 cup onion (diced into 1/2-inch pieces)
  • 1 green pepper (cut into 1-inch squares)
  • 1 red pepper (cut into 1-inch squares)
  • 1/4 cup pineapple juice (I prefer Dole for its consistent sweetness)
  • 3 tbsp soy sauce
  • 1/2 tsp worcestershire sauce
  • 3 tbsp brown sugar
  • 1/2 tsp ginger
  • 2 cloves garlic (minced)
  • 1/2 tsp toasted sesame oil
  • 1/2 tbsp cornstarch
  • 1/2 tbsp water

Instructions
 

  • Cut the chicken thighs into 1-inch chunks and place them in a bowl. Add the 1/3 cup cornstarch and toss until all pieces are evenly coated—this creates the crispy exterior that makes air-fried chicken so satisfying. While the chicken sits, dice the onion into 1/2-inch pieces, cut both peppers into 1-inch squares, mince the garlic, and cut the pineapple into bite-sized chunks. Having everything prepped and ready ensures smooth cooking without interruptions.
  • Lightly grease your air fryer basket and arrange the cornstarch-coated chicken in a single layer. Air fry at 390°F for 10 minutes, then open the basket, stir the chicken, give it a light spray of cooking oil, and continue cooking for another 5-10 minutes until the internal temperature reaches 165°F. The oil spray helps deepen the golden-brown color and ensures maximum crispiness. I like to check the chicken a minute before the minimum time is up so I can pull it at the perfect moment—overcooked air-fried chicken can become dry.
  • While the chicken finishes cooking, combine the pineapple juice, soy sauce, worcestershire sauce, brown sugar, ginger, sesame oil, and minced garlic in a saucepan over medium-high heat. Bring to a boil, then add the diced onion, pepper chunks, and pineapple chunks from Step 1. Let everything simmer together for 2-3 minutes so the vegetables soften slightly and all the flavors meld—this creates the sweet and savory sauce that makes Hawaiian chicken special.
  • In a small bowl, whisk together the 1/2 tablespoon cornstarch and 1/2 tablespoon water to create a slurry, then stir it into the simmering sauce from Step 3. Let it cook for 2-3 minutes, stirring occasionally, until the sauce thickens and becomes glossy—this gives the dish a beautiful, restaurant-quality finish. Once the chicken from Step 2 reaches 165°F, transfer it to the saucepan and toss gently to coat every piece with the sauce. I prefer to add the chicken to the sauce rather than the other way around because it helps maintain the crispy coating better.
  • Transfer the Hawaiian chicken to a serving dish or individual bowls and serve immediately over steamed rice. The combination of crispy chicken, tender vegetables, and glossy sweet-savory sauce creates the perfect balance of textures and flavors.