Air Fryer Hawaiian Teriyaki Chicken

Air Fryer Hawaiian Teriyaki Chicken

 

For the Teriyaki Marinade:

1/2 cup soy sauce

1/4 cup pineapple juice

1/4 cup brown sugar

2 tablespoons rice vinegar

2 tablespoons grated fresh ginger

2 cloves garlic, minced

1 tablespoon sesame oil

1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

 

For the Chicken:

4 boneless, skinless chicken thighs

1 tablespoon vegetable oil

 

Sesame seeds and chopped green onions for garnish (optional)

In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, ginger, garlic, and sesame oil. If you want a thicker sauce, stir in the cornstarch mixture and cook over medium heat until thickened. Allow it to cool.

Place the chicken in a large resealable plastic bag or shallow dish. Pour half of the teriyaki marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight. Reserve the remaining marinade for basting and serving.

Preheat your air fryer to 360° for about 5 minutes.

Remove the chicken from the marinade, letting any excess drip off. Lightly brush the chicken with vegetable oil to help with browning.

Place the chicken in the air fryer basket in a single layer, making sure they are not overcrowded. Cook at 360° for 12-15 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165° and is golden brown.

Transfer the chicken to a plate and let it rest for a few minutes. Slice the thighs into strips. Garnish with sesame seeds and chopped green onions, if you like. Serve with rice and the reserved teriyaki sauce on the side.