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Pineapple Bourbon Chicken

Pineapple bourbon chicken is a skillet chicken recipe with glossy, sticky thigh pieces coated in a deep amber bourbon-pineapple glaze. Pineapple chunks stay visible throughout for caramelized edges and a sweet-savory finish.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless chicken thighs Cut into pieces.
  • 2 tbsp vegetable oil
  • 0.5 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 water to form a slurry.
  • 2 tbsp water For the cornstarch slurry.
To serve
  • 1 pineapple chunks Plus extra for serving if desired.
  • 0.5 green onions Chopped.
  • 1 tbsp sesame seeds Optional but recommended for garnish.

Equipment

  • 1 cast iron skillet

Method
 

Cook the chicken
  1. Season the chicken pieces with salt and black pepper, then heat vegetable oil in a large cast iron skillet over medium-high heat and cook the chicken for 5–6 minutes until cooked through and golden—remove and set aside.
Simmer the bourbon pineapple sauce
  1. In the same skillet, combine pineapple juice, bourbon, soy sauce, brown sugar, ketchup, garlic, and ginger, then bring to a simmer.
  2. Cook the sauce for 5 minutes until it reduces slightly.
  3. Stir in the cornstarch slurry and cook, stirring until the sauce thickens into a sticky glaze that coats the back of a spoon.
Coat and finish
  1. Return the chicken to the skillet and toss to coat in the thickened bourbon-pineapple glaze.
  2. Add pineapple chunks and cook for 2 more minutes until the glaze is glossy and caramelized at the edges and the chicken is fully reheated.
Serve
  1. Serve the pineapple bourbon chicken over rice and garnish with green onions and sesame seeds.

Notes

For maximum caramelized edges, avoid overcrowding the skillet and let the chicken develop color before removing it. Store leftovers covered in the refrigerator for up to 3 days; reheat in a skillet over medium heat until hot. Freezing is not recommended because the pineapple glaze can thin and the chicken texture may soften. For a lower-sugar option, reduce brown sugar to 2 tablespoons and increase pineapple juice by 2 tablespoons, then simmer until the glaze thickens to your preferred stickiness.