Sweet & Sticky Pineapple Bourbon Chicken – Juicy, Saucy & Flavor-Packed
Bring bold flavor to your table with this Sweet & Sticky Pineapple Bourbon Chicken! Juicy chicken is coated in a rich bourbon glaze with sweet pineapple and savory spices, creating the perfect balance of sweet, tangy, and smoky. Ideal for weeknight dinners or entertaining guests, this easy recipe pairs beautifully with rice, noodles, or roasted veggies. A restaurant-quality dish made simple at home!
Equipment
- Large skillet or wok
- Saucepan (for reducing glaze if needed)
- Tongs
- Sharp knife & cutting board
- Small bowl (for cornstarch slurry)
Ingredients
- 1 ½ lbs (700 g) chicken thighs or breasts, boneless & skinless
- 1 cup pineapple juice (or crushed pineapple with juice)
- ⅓ cup bourbon (or apple juice/ginger ale for non-alcoholic)
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp honey
- 1 tbsp rice vinegar (or apple cider vinegar)
- 3 cloves garlic, minced
- ½ tsp red pepper flakes (optional, for heat)
- 1 tbsp cornstarch + 2 tbsp water (slurry)
- 2 tbsp oil (vegetable or sesame)
- Salt & pepper, to taste
- Garnish: chopped green onions, sesame seeds
Instructions
- Prep the chicken: Pat dry, season lightly with salt and pepper.
- Sear: Heat oil in a skillet, cook chicken until golden on both sides (not fully cooked yet). Remove and set aside.
- Make sauce: In the same pan, sauté garlic for 30 seconds. Deglaze with bourbon (flame briefly if desired, with caution). Stir in pineapple juice, soy sauce, brown sugar, honey, vinegar, and red pepper flakes.
- Reduce glaze: Let it bubble and reduce until slightly thickened.
- Thicken (optional): If too thin, stir in cornstarch slurry and simmer until glossy.
- Finish chicken: Return chicken to the skillet, coat with sauce, and simmer 8–10 minutes until fully cooked through and glaze clings beautifully.
- Serve: Garnish with sesame seeds and green onions. Serve hot with rice, noodles, or roasted veggies.
Notes
- Chicken thighs stay juicier, but breasts work for a leaner option.
- Non-alcoholic version: Replace bourbon with apple juice or ginger ale.
- Spice it up: Add sriracha or extra chili flakes.
- Make ahead: Sauce can be made 2 days in advance, store in fridge.
- Serving idea: Best over steamed rice or coconut rice to soak up the glaze.