Start by patting the chicken dry with paper towels. This helps it brown better. Cut large pieces into even sizes. Even pieces cook at the same speed. Set the chicken aside while you prepare the sauce.

In a mixing bowl, add pineapple juice, soy sauce and brown sugar. Whisk slowly until the sugar begins to dissolve. This mixture creates the sweet and savory base that defines the Kilauea Chicken flavor.

Add honey, rice vinegar, and sesame oil to the bowl. Stir in ginger, garlic, chili garlic sauce and black pepper. Mix well until everything smells fragrant and rich. This is where the sauce comes alive.

In a small bowl, mix cornstarch with water until smooth. Pour this mixture into the sauce. Whisk again until fully combined. This step helps the sauce turn glossy and cling to the chicken later.

Place a large skillet over medium heat. Add vegetable oil and let it warm. The oil should shimmer gently. Do not let it smoke. A properly heated pan helps seal in flavor.

Add chicken to the hot skillet in a single layer. Let it cook without moving for five minutes. Flip and cook another five minutes. The chicken should look golden and slightly crisp.

Carefully pour the prepared sauce over the chicken. The sauce will bubble right away. Lower the heat to medium-low. Stir gently so the chicken is fully coated.

Let the chicken simmer for ten to twelve minutes. Stir often to avoid burning. The sauce will thicken slowly. It should coat the chicken and look shiny and sticky.

Cut one piece of chicken to check inside. The meat should be fully cooked and juicy. No pink should remain. If needed, cook for two more minutes.

Turn off the heat and let the chicken rest briefly. Sprinkle green onions and sesame seeds on top. Serve warm and enjoy the bold island flavors right away.