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Whiskey Pineapple Chicken

Whiskey chicken with a pineapple marinade and whiskey-pineapple glaze for caramelized, sweet-savory, smoky flavor. Grill juicy chicken thighs with frequent basting, then add grilled pineapple rings for a tropical BBQ finish.
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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: 590
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb chicken thighs
Pineapple Whiskey Marinade and Glaze
  • 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
Toppings
  • 1 grilled pineapple slices

Equipment

  • 1 grill

Method
 

Make the whiskey-pineapple marinade
  1. In a bowl, mix pineapple juice, whiskey, brown sugar, soy sauce, garlic, and fresh ginger until the sugar dissolves. The mixture should look glossy and amber-brown.
  2. Reserve 1/3 cup of the marinade for basting. Set the reserved portion aside so it stays separate from the raw-chicken contact.
Marinate the chicken
  1. Add chicken thighs to the remaining marinade and coat evenly. Marinate for 1-4 hours in the refrigerator.
Grill the chicken and pineapple
  1. Preheat the grill to medium heat and place the chicken on the grates. Grill for 6-7 minutes per side, basting frequently with the reserved marinade.
  2. Add grilled pineapple slices to the grill and cook for 2 minutes per side. Grill marks should appear and the fruit should lightly caramelize.
Serve
  1. Serve the caramelized chicken with the grilled pineapple slices on the side. Spoon any remaining glaze over the chicken if desired.

Notes

For best caramelization, let the grilled chicken rest on a plate for 5 minutes before serving so the juices settle. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked chicken up to 2 months (freeze without the pineapple). For a lighter option, use reduced-sodium soy sauce and cut the brown sugar to 3 tablespoons while keeping the marinade ratios the same.