Whiskey Pineapple Chicken Recipe

5 2 2
Whiskey Pineapple Chicken Recipe
Whiskey Pineapple Chicken Recipe photo by Taste of Home
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Whiskey Pineapple Chicken Recipe

Read Reviews
5 2 2
Publisher Photo
Everyone in my family loves this recipe and its sweet marinade with ginger, pineapple and a splash of whiskey. Want even more intense flavor? Let the chicken marinate for two full days. Wow! —Jodi Taffel, Altadena, California
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 15 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 15 min.

Ingredients

  • 2 cups bourbon
  • 2 cups unsweetened pineapple juice
  • 1 cup hoisin sauce
  • 2 tablespoons minced fresh gingerroot
  • 2 tablespoons coarsely ground pepper, divided
  • 4 teaspoons Worcestershire sauce
  • 8 garlic cloves, minced
  • 1 tablespoon kosher salt, divided
  • 5 pounds boneless skinless chicken thighs
  • 1 cup sliced sweet red pepper
  • 1 cup sliced yellow onions
  • 2 tablespoons olive oil

Directions

Whisk together bourbon, pineapple juice, hoisin sauce, ginger, 1 tablespoon pepper, Worcestershire sauce, garlic and 1 teaspoon salt until blended. Place chicken in a shallow dish. Add half of marinade; turn to coat. Cover and refrigerate, overnight, turning occasionally. Cover and refrigerate remaining marinade.
Drain chicken, discarding the marinade. Grill chicken, covered, on a greased grill rack over medium-high direct heat until a thermometer reads 170°, 5-6 minutes on each side.
Meanwhile, toss pepper and onion slices in oil and remaining salt and pepper. Grill, turning frequently, until soft, 5-7 minutes. In a small saucepan on the grill, cook reserved marinade over medium heat, stirring occasionally, until slightly thickened, about 10 minutes. Chop grilled pepper and onion. Sprinkle over chicken; serve with sauce. Yield: 10 servings.
  • It's important to use coarsely crushed pepper. Anything finer and the pepper flavor will be overpowering. If finely ground is all you have, reduce amount of pepper by about one-third.
  • Originally published as Whiskey Pineapple Chicken in Taste of Home June/July 2017

    Nutritional Facts

    1 serving: 439 calories, 20g fat (5g saturated fat), 152mg cholesterol, 735mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 43g protein.

    • 2 cups bourbon
    • 2 cups unsweetened pineapple juice
    • 1 cup hoisin sauce
    • 2 tablespoons minced fresh gingerroot
    • 2 tablespoons coarsely ground pepper, divided
    • 4 teaspoons Worcestershire sauce
    • 8 garlic cloves, minced
    • 1 tablespoon kosher salt, divided
    • 5 pounds boneless skinless chicken thighs
    • 1 cup sliced sweet red pepper
    • 1 cup sliced yellow onions
    • 2 tablespoons olive oil
    1. Whisk together bourbon, pineapple juice, hoisin sauce, ginger, 1 tablespoon pepper, Worcestershire sauce, garlic and 1 teaspoon salt until blended. Place chicken in a shallow dish. Add half of marinade; turn to coat. Cover and refrigerate, overnight, turning occasionally. Cover and refrigerate remaining marinade.
    2. Drain chicken, discarding the marinade. Grill chicken, covered, on a greased grill rack over medium-high direct heat until a thermometer reads 170°, 5-6 minutes on each side.
    3. Meanwhile, toss pepper and onion slices in oil and remaining salt and pepper. Grill, turning frequently, until soft, 5-7 minutes. In a small saucepan on the grill, cook reserved marinade over medium heat, stirring occasionally, until slightly thickened, about 10 minutes. Chop grilled pepper and onion. Sprinkle over chicken; serve with sauce. Yield: 10 servings.
  • It's important to use coarsely crushed pepper. Anything finer and the pepper flavor will be overpowering. If finely ground is all you have, reduce amount of pepper by about one-third.
  • Originally published as Whiskey Pineapple Chicken in Taste of Home June/July 2017

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    Reviews forWhiskey Pineapple Chicken

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    MY REVIEW
    anselr User ID: 2011539 273286
    Reviewed Sep. 20, 2017

    "Yum!"

    MY REVIEW
    barb.h. User ID: 5187366 269845
    Reviewed Jul. 23, 2017

    "Made this for the 4th of July--I call it "Firecracker chicken"! It's an explosion of flavor. Love the sauce it makes and it is a nice marinade to make ahead. Only regret there were NO leftovers!"

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