2 lbs boneless chicken thighs (skin on if you want it crispy)
salt, garlic powder, onion powder, paprika to taste
For the sauce:
2 TBSP butter
1 1/2 cups pineapple chunks (mostly drained)
1/4 cup dijon mustard
2 TBSP whole grain mustard
2-3 rounded TBSP raw honey
Preheat oven to 450. Season chicken thighs generously on all sides. Place a large cast iron pan over med-high heat. When the pan is very hot, add the chicken thighs (skin down if not using skinless). You can crowd the pan because they will shrink. Cook about 7-8 minutes, flip and cook 5 more minutes. Place in the pre-heated oven 15-20 minutes until cooked through.
Meanwhile, heat butter in a sauté pan over medium heat. Add pineapple chunks and cook until caramelized - about 5 minutes.
Place pineapple, mustards and honey in a blender or food processor and blend until smooth.
Top chicken with sauce before serving. I served my chicken over cauliflower rice!