Juicy chicken thighs are browned in the cast iron skillet and then a slurry of soy sauce, honey, and white wine vinegar are added along with fresh garlic, and sliced jalapeños. All of this is simmered until the chicken is fully cooked and the sauce is finished. Fresh pineapple is added at the end to add a bit more sweetness. A few sugar snap peas are steamed and added also for a bit more green! Served over basmati rice finished with cilantro. Top the dish with chopped cucumber and a sprinkle of green onion to cool down the spice.
to reheat- just reheat the chicken and rice in your desired way and top with the fresh cucumber and green onion.