Crispy Chicken Thighs with Pineapple Honey Mustard Sauce

5 from 18 reviews


  • 2 pounds skin-on chicken thighs, deboned (about 6 chicken thighs)
  • fine sea salt, to taste
  • garlic powder, to taste
  • onion powder, to taste
  • paprika, to taste

For the mustard sauce

  • 2 tablespoons ghee, butter or coconut oil
  • 1 cup pineapple chunks
  • 1/4 cup dijon mustard
  • 2 tablespoons whole grain mustard
  • 23 heaping tablespoons raw honey (depending how sweet you want it)


  1. Preheat oven to 450 degrees F.
  2. Place a large cast iron skillet over medium-high heat. Once pan is very hot, place deboned chicken thighs skin side down on the skillet. Feel free to crowd the pan because they will shrink up a good amount. Sprinkle each chicken thigh with salt, garlic powder, onion powder, and paprika. Once the skin has browned and become crispy, about 7-8 minutes, flip and cook for 5 more minutes. Then place in the oven to cook for 15-20 minutes, until no pink remains.
  3. While chicken is in the oven, place a medium sauté pan over medium heat and add ghee and pineapple chunks and cook until pineapple has caramelized on all sides, about 5 minutes.
  4. Place pineapple, mustards, and honey to a food processor and puree until smooth.
  5. Top each chicken thigh with pineapple honey mustard. Boom. Done.

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