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Whiskey Pineapple Chicken

Whiskey Pineapple Chicken with a caramelized sweet-savory whiskey-pineapple glaze. Marinate chicken thighs in a tropical bourbon-style mixture, then grill for smoky, glossy results.
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Prep Time 15 minutes
Cook Time 25 minutes
marinating 1 hour
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Hawaiian Fusion
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 2 lb chicken thighs
  • 0.5 cup pineapple juice
  • 0.25 cup whiskey
  • 0.25 cup brown sugar
  • 2 tbsp soy sauce
  • 2 garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 grilled pineapple slices For serving and to grill on the side.

Equipment

  • 1 grill

Method
 

Make the whiskey-pineapple marinade
  1. In a bowl, mix pineapple juice, whiskey, brown sugar, soy sauce, garlic, and grated fresh ginger until the sugar dissolves. The mixture should look glossy and evenly tinted.
  2. Reserve 1/3 cup of the marinade in a separate container for basting. Label it so it stays reserved for grilling.
  3. Add chicken thighs to the remaining marinade and turn to coat thoroughly. Cover and marinate for 1-4 hours in the refrigerator.
Grill the chicken and pineapple
  1. Preheat the grill to medium heat. Aim for a steady heat so the glaze caramelizes without burning.
  2. Place marinated chicken thighs on the grill and cook for 6-7 minutes per side over medium heat, basting frequently with the reserved marinade. Look for deep caramelized spots and a lacquered surface.
  3. Add pineapple slices to the grill and cook for 2 minutes per side. Grill until they show char marks and turn glossy.
  4. Serve the caramelized whiskey chicken with grilled pineapple slices on the side. Spoon any extra glaze from the basting container over the chicken if desired.

Notes

For best caramelization, keep basting frequent during the final few minutes so the surface stays coated. Refrigerate leftovers in a sealed container up to 3 days (do not freeze for best texture). If you want a lower-sugar option, reduce brown sugar to 2 tbsp and add 1 tbsp extra pineapple juice for balance.