Ingredients:

  • 680g (1.5 lbs) Boneless, skinless chicken thighs, cut into 1-inch pieces
  • 30g (1/4 cup) Cornstarch
  • 2g (1/2 tsp) Sea salt
  • 1g (1/4 tsp) Cracked black pepper
  • 30ml (2 tbsp) Avocado oil
  • 80ml (1/3 cup) Raw honey
  • 60ml (1/4 cup) Low-sodium soy sauce
  • 15ml (1 tbsp) Rice vinegar
  • 3 cloves Fresh garlic, minced
  • 5g (1 tsp) Fresh ginger, grated
  • 225g (8 oz) Pineapple chunks, drained
  • 30ml (2 tbsp) Reserved pineapple juice
  • 2 Green onions, thinly sliced
  • 5g (1 tsp) Toasted sesame seeds

Instructions:

  1. In a large bowl, toss the chicken pieces with cornstarch, salt, and pepper until every surface is evenly coated.
  2. Heat oil in a large cast-iron skillet over medium-high heat. Add chicken in a single layer (working in batches if necessary) and sear for 3-4 minutes per side until golden and crispy. Remove chicken and set aside.
  3. Lower heat to medium. Add minced garlic and ginger to the remaining oil in the pan and sauté for 30–60 seconds until fragrant.
  4. Whisk together the honey, soy sauce, rice vinegar, and reserved 2 tablespoons of pineapple juice. Pour the mixture into the skillet, deglazing the pan by scraping up the brown bits (fond).
  5. Add the pineapple chunks to the skillet and simmer the sauce for 3-5 minutes until it thickens into a glossy glaze.
  6. Return the chicken to the pan and toss thoroughly to coat in the glaze. Cook for an additional minute until heated through.
  7. Garnish with sliced green onions and toasted sesame seeds before serving.