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Whiskey Pineapple Chicken

Whiskey pineapple chicken with a bourbon-smoky marinade and a caramelized pineapple glaze. Bone-in, skin-on thighs get charred, basting-heavy grilling while pineapple rings caramelize on the side.
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Prep Time 15 minutes
Cook Time 18 minutes
Marinating 1 hour
Total Time 1 hour 33 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Whiskey pineapple chicken marinade and glaze
  • 4 bone-in skin-on chicken thighs Use thighs for the best caramelized skin and juiciness.
  • 0.5 cup pineapple juice
  • 3 tbsp whiskey or bourbon Choose whiskey for a dryer flavor or bourbon for deeper sweetness.
  • 3 tbsp soy sauce
  • 3 tbsp brown sugar
  • 2 tbsp ketchup
  • 2 garlic, minced
  • 1 tsp ginger, grated
  • 0.5 tsp smoked paprika
  • 1 pineapple rings for grilling Use 4 rings total.
  • 0.25 fresh cilantro for serving Chopped or left whole for garnish.

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Make the whiskey-pineapple glaze
  1. Whisk pineapple juice, whiskey, soy sauce, brown sugar, ketchup, garlic, ginger, and smoked paprika together until smooth, then reserve 1/3 of the mixture for basting.
  2. Marinate the chicken in the remaining sauce for at least 1 hour or overnight in the refrigerator, covered.
Reduce and grill
  1. Simmer the reserved basting sauce in a small saucepan for 5 minutes until slightly thickened.
  2. Preheat the grill to medium-high heat, then place chicken on the grill and cook 7-8 minutes per side, basting generously with reduced glaze in the last 6 minutes.
  3. Add pineapple rings to the grill and cook 2-3 minutes per side until caramelized and lightly charred.
Finish and serve
  1. Rest the chicken for 5 minutes so juices redistribute, then serve with grilled pineapple rings and fresh cilantro.

Notes

For safer basting, keep the reserved 1/3 sauce separate before marinating. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended for best texture. For a lower-sugar option, reduce brown sugar to 2 tbsp and add an extra 1 tbsp pineapple juice to keep the glaze pourable.