Trim excess fat from your chicken and chop them into small bite sized pieces, season with a pinch of sea salt and pepper.
In a large glass bowl, combine the pineapple juice, coconut aminos, honey, minced garlic, and chili flakes. Whisk to incorporate everything well.
Add in your chicken pieces, toss to coat, and make sure they're mostly submerged in this marinade.
Cover and refrigerate for at least 2 hours or overnight.
Remove from the fridge 30 minutes prior to cooking.
Transfer to a large heavy-bottom skillet and place over high heat.
Cook uncovered, stirring often, for 15-20 minutes, or until cooked through and the sauce has thickened, coating the pieces of chicken. Make sure you keep an eye on it, because the honey caramelizes and easily burns suddenly.
Garnish with chopped fresh pineapple and sesame seeds if desired. Serve with lime wedges.
Enjoy!