Butterfly the chicken breasts, cutting all the way through the breast (meaning cut them in half to get two, thin chicken breasts per chicken breast).

Season the chicken breast with salt, pepper and a little paprika powder. Sauté in 2 tablespoons of butter and 2 tablespoons of avocado oil (or other high quality, high heat oil), about 5 minutes each side over medium heat. Add pineapple chunks shortly after flipping over the chicken breast and sauté until caramelized.

Remove chicken and pineapple from pan and and keep warm. Leave fond in the pan.

Add minced garlic to the pan and sauté for one minute or until fragrant. Add heavy cream and cheese to the pan and stir until the cheese is melted. Once melted, add the ham and pineapple chunks (reserving some of the pineapple as a garnish on top).

Arrange the chicken on 2 plates. Pour ham, pineapple and cheese sauce over the chicken and garnish with the reserved pineapple chunks.

Serve with rice and broccoli (I boiled my rice - used basmati - and steamed my broccoli, only seasoning it with some salt and pepper). Guten Appetit!