Cut the pineapple in half lengthwise and carefully hollow out the flesh, reserving the shells for serving. Chop the pineapple flesh into 1-inch pieces and set aside. In a small bowl, combine the pineapple juice, soy sauce, honey, minced garlic, grated ginger, and red pepper flakes. I always use freshly minced garlic and ginger rather than jarred—the aroma and flavor are noticeably brighter and more complex. Set this sauce mixture aside until you're ready to cook.

Preheat your Blackstone griddle to medium-high heat (around 375-400°F). Pat the chicken breast strips dry with paper towels, then season them generously on both sides with salt and pepper. Once the griddle is hot, add the avocado oil and let it shimmer for about 30 seconds. Place the chicken strips on the griddle in a single layer without crowding—cook in batches if needed. Sear for 6-7 minutes per side until the internal temperature reaches 165°F, then transfer to a plate to rest.

While the chicken rests, push a portion of the griddle to medium heat and pour the sauce base from Step 1 onto the surface. Let it simmer for 1-2 minutes, stirring occasionally to warm through. In a small cup, whisk together the cornstarch and water until smooth with no lumps. Slowly pour the cornstarch slurry into the simmering sauce while stirring constantly, cooking for another 2-3 minutes until the sauce thickens to a glossy, coating consistency. I like to let it bubble gently for a full minute after adding the slurry to ensure the cornstarch is fully cooked and the sauce doesn't taste starchy.

On a clean, hot section of the griddle at medium-high heat, add the pineapple pieces in a single layer. Cook for 2-3 minutes per side until they pick up light caramelization and char marks—this brings out their natural sweetness. Return the rested chicken strips to the griddle alongside the pineapple, then pour the thickened sauce from Step 3 over everything. Toss gently with a griddle scraper or spatula for 1-2 minutes until the chicken and pineapple are well coated and heated through.

Carefully divide the chicken and pineapple mixture between the two hollowed pineapple shells, spooning any extra sauce over the top. Serve immediately while still warm. This dish pairs beautifully with rice or fresh greens on the side.