Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2 tbsp avocado oil
  • 3/4 cup coconut aminos
  • 1/2 cup unsweetened pineapple juice
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tsp rice vinegar
  • 1.5 cups fresh pineapple chunks
  • 3 green onions, thinly sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Season evenly with sea salt and black pepper.
  2. Heat avocado oil in a large cast-iron skillet over medium-high heat until shimmering. Add the chicken in batches to a single layer and sear for 5-6 minutes until a deep golden-brown crust forms. Remove chicken from the pan and set aside.
  3. Add the grated ginger and 3 cloves of minced garlic to the residual oil for 30 seconds until fragrant but not brown.
  4. Pour in 3/4 cup coconut aminos, 1/2 cup pineapple juice, and 1 tsp rice vinegar, scraping the bottom with a wooden spoon.
  5. Simmer the liquid for 5-8 minutes until it reduces by half and looks velvety.
  6. Return the chicken to the pan along with 1.5 cups pineapple chunks.
  7. Cook for another 3-4 minutes until the sauce is sticky and the chicken reaches 165°F (74°C). Garnish with green onions and sesame seeds.