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Pineapple Bourbon Chicken

Pineapple bourbon chicken with skillet-seared chicken thigh pieces coated in a glossy, sticky amber bourbon-pineapple glaze. Sweet pineapple chunks and caramelized edges cling to every bite for an easy chicken dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless chicken thighs cut into pieces
  • 2 tbsp vegetable oil
  • 0.25 salt and black pepper season to taste
Bourbon pineapple sauce
  • 1 cup pineapple juice
  • 0.25 cup bourbon
  • 3 tbsp soy sauce
  • 3 tbsp brown sugar
  • 2 tbsp ketchup
  • 2 garlic cloves minced
  • 1 tsp fresh ginger grated
  • 1 tbsp cornstarch mixed with 2 tablespoons water
  • 2 tbsp water for the cornstarch slurry
Serving
  • 1 Pineapple chunks for serving
  • 1 green onions for garnish
  • 1 sesame seeds for garnish
  • 1 rice serve over

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken thighs with salt and black pepper. Heat the vegetable oil in a large skillet over medium-high heat and cook until golden and cooked through, 5–6 minutes, then remove and set aside.
Simmer the bourbon pineapple sauce
  1. In the same pan, combine pineapple juice, bourbon, soy sauce, brown sugar, ketchup, garlic, and ginger. Bring to a simmer over medium-high heat.
  2. Cook the sauce for 5 minutes, then stir in the cornstarch slurry and cook until thickened and sticky, using a constant stirring motion.
Glaze and caramelize
  1. Return the chicken to the thickened sauce and toss to coat until the glaze clings to the pieces. Add pineapple chunks and cook for 2 more minutes.
Serve
  1. Serve the sticky bourbon chicken over rice. Garnish with green onions and sesame seeds so the pineapple pieces and amber glaze look glossy.

Notes

For the stickiest glaze, keep the sauce at a steady simmer before adding the cornstarch slurry, and stir until it turns deep amber and coats the spoon. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet over medium heat until hot. Freezing is not recommended because the sauce can thin after thawing. For a lower-sugar version, reduce the brown sugar to 2 tbsp and add 1–2 tbsp extra pineapple juice to keep the glaze flowy.