Heat avocado oil in a large skillet (I used a cast iron skillet) over medium-high heat.
Season chicken with garlic pepper.
Once the avocado oil is hot, add the chicken and cook until golden brown on both sides and cooked through.
Remove the cooked chicken to a clean plate and set aside.
Reduce heat under the skillet to low and add 1/2 cup pineapple juice. Stir to deglaze the skillet and loosen the browned chicken bits from the bottom. Stir the Sweet Baby Ray’s Hawaiian BBQ sauce to create a thick sauce.
Add salt and pepper to taste. If your sauce gets too thick, add another splash of pineapple juice.
Add the cooked chicken and pineapple slices to the skillet, coating both sides in the pineapple BBQ sauce. Spoon excess sauce over the chicken.
Preheat broiler to high.
Place skillet with chicken and pineapple under the broiler for about 5 minutes, or just until the BBQ sauce caramelizes on the edges of the chicken and pineapple.
Be sure your skillet is oven-proof. If your skillet is not oven-proof transfer the chicken, pineapple, and all of the sauce to an oven-safe baking dish for broiling.
To serve, sprinkle the sliced jalapeño, green onion, and cilantro over the chicken and pineapple.
Delicious over cooked rice.