Pineapple Jerk Chicken Bites with Thyme and Scallion

Mince the 4 garlic cloves to a paste. Strip the leaves from 3 thyme sprigs.

In a large bowl, whisk together 2 tbsp lime juice, 2 tbsp hot sauce, 1 tbsp honey, 1 tsp ground ginger, 1 tsp cinnamon, 0.5 tsp cloves, 0.25 tsp nutmeg, 0.5 tsp cayenne, 1 tsp salt, and 0.5 tsp black pepper until smooth.

Whisk in 2 tbsp coconut oil and fold in the garlic paste and thyme leaves.

Toss 1.5 lb cubed chicken breast into the jerk marinade, coating every piece thoroughly. Cover and let rest at room temperature for 30 minutes, or refrigerate up to 4 hours for deeper flavor.

Heat a large cast-iron skillet over high heat until smoking lightly. Add 1 tbsp coconut oil and let it shimmer.

Spread the marinated chicken cubes in a single layer, leaving space between each piece. Sear undisturbed for 3-4 minutes until a deep golden crust forms on the bottom.

Flip the pieces and cook another 2-3 minutes until the second side is golden and the internal temperature reads 74°C (165°F) at the thickest cube. Transfer to a plate and set aside.

In the same skillet over medium-high heat, add the remaining 1 tbsp coconut oil. Add the 2 cups pineapple chunks in a single layer.

Cook 3-4 minutes, stirring occasionally, until the pineapple is golden and slightly caramelized at the edges, with a light char in spots.

Return the seared chicken bites to the skillet with the pineapple. Toss everything together and heat through for 1-2 minutes, letting the juices meld with the caramelized pineapple.

Remove from heat. Scatter 4 sliced scallion stalks and 2 tbsp fresh thyme leaves over the top. Toss gently to distribute the herbs. Serve immediately.