Tropical Habanero Honey Glazed Chicken & Veggies

Bring sweet heat and bold island flavors to the dinner table with this easy, caramelized skillet dish. The MJD Apiary Mango Habanero Honey cuts through the savory chicken, while the pineapple and sweet peppers add vibrant crunch.

Ingredients

Protein & Produce:

1.5 lbs chicken thighs (boneless, skinless preferred, cut into bite-sized pieces)
1/2 cup MJD Apiary's Mango Habanero Infused Honey
8 oz mushrooms (cremini or button, sliced)
1 cup pineapple chunks (fresh or canned)
1 large onion (sliced into strips)
2 sweet peppers (red and yellow, sliced into strips)

Pantry & Seasoning:

2 tbsp cooking oil (avocado or canola oil)
2 cloves garlic (minced)
1 tbsp soy sauce (or tamari)
1 tbsp apple cider vinegar
Salt and freshly ground black pepper to taste
Fresh cilantro or green onions for garnish (optional)

Step-by-Step Instructions

Sear the Chicken: Season the chicken thigh pieces generously with salt and pepper. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and sear until golden brown and cooked through (about 6 to 8 minutes). Remove the chicken from the skillet and set aside on a plate.
Sauté the Mushrooms: Add the remaining oil to the same skillet. Toss in the sliced mushrooms and cook without moving them for 2–3 minutes to get a nice brown crust. Stir and cook for another 2 minutes, then remove them and set them aside with the chicken.
Caramelize the Veggies & Fruit: Turn the heat down to medium. Add the sliced onions, sweet peppers, and pineapple chunks to the skillet. Cook, stirring occasionally, for 4 to 5 minutes until the onions are soft and the pineapple begins to caramelize slightly. Add the minced garlic during the last minute of cooking until fragrant.
Make the Glaze: In a small bowl, whisk together MJD Apiary's Mango Habanero Honey, soy sauce, and apple cider vinegar.
Combine & Coat: Return the chicken and mushrooms to the skillet with the veggies and pineapple. Pour the honey glaze directly over everything.
Reduce and Serve: Toss well to coat all ingredients evenly. Simmer for 2 to 3 minutes until the sauce bubbles, thickens, and creates a sticky, glossy glaze over the chicken and produce. Remove from heat, garnish with fresh cilantro or green onions if desired, and serve immediately over jasmine rice or cauliflower rice.

Tip: Adjust the heat level by letting the honey glaze reduce a bit longer for a stickier finish, or drizzle a little extra mango-habanero honey right at the end if you want an extra kick!

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