Air Fryer Recipe
Spicy Grilled Pineapple Skewers
These spicy grilled pineapple skewers are bright, sticky and simple to make, with the air fryer doing most of the work.
Ingredients
- 1 ripe pineapple, peeled, cored, and cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 tbsp honey
- 1 lime, juiced
- 1 tsp sea salt
- Wooden or metal skewers (if wooden, soak in water for 30 minutes)
Method
- Prepare the pineapple by peeling and coring it, then slicing it into 1-inch cubes.
- In a bowl, stir together the olive oil, chili powder, smoked paprika, honey, lime juice and sea salt to make the marinade.
- Put the pineapple cubes in a shallow dish and pour over the marinade, turning them so every piece is well coated. Leave to sit for at least 15 minutes.
- Thread the marinated pineapple cubes onto skewers, spacing them evenly.
- Preheat the air fryer to 180°C.
- Arrange the skewers in the air fryer basket in a single layer and cook for 10-12 minutes, turning halfway through, until caramelised and slightly charred.
- Remove from the air fryer and serve immediately.
Why this works in an air fryer
Air-fryer convection drives moisture off the pineapple surface so the honey and natural sugars can caramelise quickly. A little oil helps the spice paste cling and conducts heat across the cube edges, while lime acidity keeps the sweetness sharp and stops the chilli-smoke mix tasting flat.
Equipment notes
Assumes a 4-6 litre basket that can take short skewers in one layer; trim wooden skewers to fit and leave gaps for airflow. In a single-drawer fryer, turn once and swap edge pieces towards the centre; in a dual-zone model, use one drawer if possible, or rotate drawers halfway as smaller loads brown faster.
Common pitfalls
- Pineapple looks wet and pale at 10 minutes? The pieces are touching or too much marinade pooled underneath; lift them onto a plate, shake off excess, then air fry in a looser single layer for 2-4 minutes more.
- Edges are black before the centres soften? The honey is scorching; drop to 170°C and finish for a few minutes, or brush the honey on only for the final 4 minutes next time.
- Skewers are smoking or smelling woody? They were not soaked long enough or are too close to the element; use soaked shorter skewers, metal skewers, or cook the cubes loose in the basket.
- Spice coating tastes dusty rather than glossy? The pineapple was under-ripe or the marinade too dry; add an extra teaspoon of lime juice or honey and toss again before the final 2 minutes.
Variations & substitutions
- Use maple syrup instead of honey for a darker, less floral glaze; it browns quickly, so check from minute 8.
- Swap chilli powder for chipotle flakes for deeper smoke and more heat; keep the temperature at 180°C but expect darker speckling on the edges.
- Add red pepper or red onion pieces between the pineapple cubes; cut them to similar 1-inch pieces and allow 1-2 extra minutes for the vegetables to soften.
- Use mango chunks instead of pineapple for a softer, sweeter skewer; cook at 170°C and handle gently as mango collapses more easily.
Storage & reheating
Keep cooled skewers in an airtight container in the fridge for up to 3 days, then reheat in the air fryer at 170°C for 3-4 minutes until hot and glossy.
Nutrition
Calories: 250
