Description
A flavorful Sweet & Sticky Pineapple Bourbon Chicken recipe featuring tender chicken thighs simmered in a rich bourbon-soy sauce glaze with pineapple juice and chunks, served over steamed rice. This dish balances sweet, savory, and tangy flavors, perfect for a satisfying dinner.
Ingredients
Scale
Chicken
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- Salt and pepper to taste
Sauce
- 1/3 cup bourbon
- 1/3 cup soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/2 cup pineapple juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
- 1/2 cup pineapple chunks
Garnish and Serving
- 2 green onions, sliced (for garnish)
- Toasted sesame seeds (optional, for garnish)
- Cooked rice, for serving
Instructions
- Brown the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook, turning occasionally, until browned on all sides, about 5-7 minutes.
- Prepare the Sauce: Remove the browned chicken from the skillet and set aside. In the same skillet, combine bourbon, soy sauce, honey, brown sugar, pineapple juice, apple cider vinegar, Worcestershire sauce, minced garlic, and grated ginger. Bring the mixture to a simmer, scraping the bottom of the skillet to loosen any browned bits for extra flavor.
- Simmer the Chicken: Return the chicken pieces to the skillet. Cover and simmer on low heat for about 15 minutes until the chicken is fully cooked and tender, allowing the flavors to meld.
- Thicken the Sauce: Stir in the cornstarch slurry and pineapple chunks. Cook for an additional 2-3 minutes, stirring frequently, until the sauce thickens to your desired consistency and the pineapple is heated through.
- Serve: Plate the chicken over cooked rice. Garnish with sliced green onions and toasted sesame seeds if desired. Serve immediately for a delicious meal.
Notes
- Use boneless, skinless chicken thighs for the best flavor and tenderness.
- Bourbon can be substituted with whiskey or omitted for a non-alcoholic version.
- Adjust sweetness by varying honey and brown sugar quantities to taste.
- Ensure to cook the cornstarch slurry well to avoid any starchy flavor in the sauce.
- Serve with steamed white or brown rice to complement the rich sauce.
