Start by warming up your air fryer: I set mine to 400°F and let it preheat while I prepare the ingredients.

In a small bowl, mix together the brown sugar and cinnamon. Give it a quick stir so every spoonful has that perfect sweet-spicy balance.

Melt your butter gently (I use the microwave for about 20–30 seconds), then pour it into a separate shallow dish.

Now the fun part, coating: Take one pineapple ring at a time, dip it fully into the melted butter, then press it into the brown sugar-cinnamon mix until it’s nicely coated on both sides.

Lightly spray your air fryer basket with oil so nothing sticks, I use a neutral spray like avocado or canola.

Place the coated pineapple rings into the basket in a single layer. Try not to overcrowd them so the air can circulate and crisp things up evenly.

Air fry for about 10–12 minutes, flipping once halfway through. You’ll know they’re ready when they’re golden, a little caramelized, and smell amazing.

Carefully remove the rings, let them cool for a minute or two, and if you’re like me, you might sprinkle on a little extra cinnamon-sugar mix right before serving.