Chicken sauté with pineapple and honey.

1Remove excess fat from the chicken thigh meat and make cuts into the thicker parts to ensure even thickness.
Make several shallow cuts on the surface of the meat and sprinkle with salt and pepper.
Dust lightly with weak flour (or potato starch if unavailable).

2Heat Salad oil in a frying pan and add the chicken from step 1 skin-side down.
Cook over medium heat until the skin is nicely browned, then flip it over to cook through.
Once it is baked, take it out for a moment.

3Lightly wipe off the excess oil from the frying pan and add the mixed ingredients labeled as 【A】.
Heat over low to medium heat until the sauce is well combined.
Lower the heat as needed to avoid burning.

4Return the chicken taken out in step ② back to the frying pan, placing the meat side down.
Cook on low heat until the sauce coats the entire chicken and the surface becomes glossy.

5Turn off the heat, add the butter, and gently shake the frying pan to mix everything together.
Serve with garnish vegetables (such as green leaf and mini tomatoes) on the plate.