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Pineapple Bourbon Chicken

Pineapple bourbon chicken with glossy, sticky chicken thigh pieces coated in a deep amber bourbon-pineapple glaze. Cook everything in one skillet until caramelized at the edges, then toss in pineapple chunks for glistening sweetness over rice.
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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: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless chicken thighs Cut into pieces and season with salt and black pepper.
  • 2 tbsp vegetable oil Used for pan-searing the chicken.
  • salt and black pepper Season to taste.
Bourbon Pineapple Sauce
  • 1 cup pineapple juice Juice for the glaze base.
  • 0.25 cup bourbon For the sweet-savory glaze.
  • 3 tbsp soy sauce Adds savory depth.
  • 3 tbsp brown sugar Helps caramelize the sauce.
  • 2 tbsp ketchup Balances sweetness and tang.
  • 2 cloves garlic Minced.
  • 1 tsp fresh ginger Grated.
  • 1 tbsp cornstarch Mixed with water to make slurry.
  • 2 tbsp water Combine with cornstarch.
Serving
  • pineapple chunks For serving and added toss-in during cooking.
  • green onions Garnish.
  • sesame seeds Sprinkle on top.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken pieces with salt and black pepper and cook in the vegetable oil in a large cast iron skillet over medium-high heat for 5–6 minutes, until cooked through and golden. Remove the chicken and set aside.
Simmer the bourbon pineapple sauce
  1. In the same pan, combine the pineapple juice, bourbon, soy sauce, brown sugar, ketchup, garlic, and ginger, then bring to a simmer. Cook for 5 minutes.
Thicken to sticky glaze
  1. Stir in the cornstarch slurry (cornstarch mixed with water) and cook until thickened and sticky, stirring as it thickens.
Coat with glaze and finish
  1. Return the chicken to the sauce, toss to coat, and add pineapple chunks, then cook for 2 more minutes. Continue tossing so caramelized edges form and the pineapple heats through.
Serve
  1. Serve over rice and garnish with green onions and sesame seeds.

Notes

Pro tip: keep the sauce at a steady simmer and stir when adding the cornstarch slurry so the glaze turns glossy instead of lumpy. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet or microwave. Freezing is not recommended because the glaze can thin as it thaws. If you want a lower-sugar option, reduce the brown sugar to 1 tablespoon and increase pineapple juice slightly to keep the glaze flavorful.