1 can (8 oz) pineapple chunks, drained; reserve 2 tablespoons pineapple juice
1/2 cup pineapple juice
3 tablespoons soy sauce or tamari
1/4 cup bourbon
2 tablespoons brown sugar
2 tablespoons ketchup or a mix of ketchup and hoisin
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon rice vinegar
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon sesame oil
1 tablespoon neutral oil (like canola) for searing
Salt and pepper to taste
2 green onions, sliced
1 pinch red pepper flakes or chili sauce
1 tablespoon sesame seeds for garnish
Instructions
Pat the chicken dry and season with a pinch of salt and pepper. This helps you get a good sear and a glossy glaze later.
In a bowl, whisk together 3 tablespoons soy sauce, bourbon, brown sugar, minced garlic, grated ginger, and pineapple juice. Add the chicken and let it marinate briefly (15–20 minutes) while you prep the rest.
Heat a tablespoon of neutral oil in a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the liquid) and sear until golden, about 2–3 minutes per side. The chicken will finish cooking later in the sauce.
Stir the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) until smooth, then whisk it into the pan. Simmer 1–2 minutes until the sauce thickens and coats the back of a spoon. Drizzle in the sesame oil and give a quick taste—adjust with soy or a splash of pineapple juice if needed.
Return the chicken to the pan along with the pineapple pieces. Simmer 3–5 minutes, until the chicken reaches a safe internal temperature and the sauce becomes glossy and clingy. Garnish with green onions and sesame seeds.
Serve hot over steamed rice or cauliflower rice. The sauce should be shiny and thick enough to coat each piece; if it’s too thick, loosen with a splash of water or stock.
Notes
A weeknight-friendly, glossy glaze pineapple bourbon chicken with tender chicken thighs, pineapple chunks, and a balance of garlic, ginger, soy, and bourbon. Ready in under 30 minutes; adaptable for alcohol-free versions and protein swaps.
