Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tbsp (15ml) avocado oil
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • ½ cup (120ml) fresh pineapple juice (unsweetened)
  • 2 tbsp (30ml) honey
  • 1 habanero pepper, seeded and minced
  • 1 tbsp (15ml) soy sauce
  • 1 tsp (5ml) grated fresh ginger
  • 1 clove (5g) garlic, minced

Instructions:

  1. Pat the chicken pieces dry with a paper towel to ensure a mahogany-colored crust. Season with salt and pepper.
  2. Heat avocado oil in a 12-inch skillet over medium-high heat until shimmering. Add chicken in a single layer; cook without stirring for 3-4 minutes until a deep brown sear develops, then flip and cook for another 3 minutes.
  3. While the chicken sears, whisk together the pineapple juice, honey, minced habanero, soy sauce, ginger, and garlic in a small bowl.
  4. Once the chicken is nearly cooked through, pour the sauce mixture directly into the pan.
  5. Increase heat to high. Stir frequently as the sauce bubbles and thickens for 3-5 minutes until the liquid transforms into a syrupy glaze that clings to the chicken.