Teriyaki Chicken & Pineapple Skewers

Thank you @foodiesof_cakewalk for this yummy recipe!

"I haven’t met anyone who doesn’t like teriyaki chicken. The addition of the pineapple gives this crowd-pleasing dish a summery feel. The sweet saltiness of the soy sauce, refreshingly sweet and sour pineapple, and the earthiness of the garlic and ginger yields a glorious balance of flavours and taste."

Prep Time: 10 min
Cook Time: 12 min
Serves: 4

Ingredients:
3 large Boneless Skinless Chicken Breasts (cut into cubes)
1 pineapple (cut into cubes, the size of the chicken cubes)
Bamboo skewers (cut to fit your air fryer basket)
Sesame seeds, for topping (optional)
Spring onion (for garnish)

Teriyaki Sauce
½ cup soy sauce
¼ cup brown sugar
2 tbsp chilli oil
2 tbsp minced garlic
2 tsp minced ginger
2 tbsp Teriyaki sauce
Slurry for Sauce
2 tbsp Cold Water
2 tbsp Corn-flour

Method:
In a clean saucepan, over medium low heat, stir together the teriyaki sauce ingredients. Add in the slurry and allow to cook until it thickens. This will take just a few minutes.


Use two thirds of the sauce to marinate the chicken. Reserve the one third to brush over the chicken after it has been cooked. Allow chicken to marinate for 30 minutes in the fridge.


Make the skewers by adding and alternating with pineapple chunks and chicken.


Coat the air fryer tray with cooking oil.


Add a single layer of chicken skewers to the basket. Set the temperature of the Vortex to 200 degrees Celsius and the timer to 6 minutes. Flip and cook for another 4-6 more minutes until chicken is cooked through and the sauce has lightly caramelised on the outside.


Use reserved sauce for topping the chicken and sprinkle with sesame seeds and chopped spring onion.

Enjoy!