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Whiskey Pineapple Chicken

Whiskey Pineapple Chicken with a tropical BBQ style pineapple-marinated glaze that caramelizes on the grill. Juicy grilled chicken thighs get sweet-savory whiskey-pineapple glaze, paired with charred pineapple slices.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Whiskey pineapple marinade
  • 1 lb chicken thighs Use skin-on or skinless; thighs stay juicy on the grill.
  • 0.5 cup pineapple juice
  • 0.25 cup whiskey Use a bourbon or American whiskey for a smoky-sweet flavor.
  • 0.25 cup brown sugar
  • 2 tbsp soy sauce
  • 2 garlic Minced, for a deeper savory base.
  • 1 tsp fresh ginger Grated, for bright warmth in the marinade.
Grilled pineapple
  • 1 Grilled pineapple slices Char them briefly so they stay juicy and sweet.

Equipment

  • 1 grill

Method
 

Make the whiskey-pineapple marinade
  1. In a bowl, whisk pineapple juice, whiskey, brown sugar, soy sauce, garlic, and grated ginger until the sugar dissolves and the mixture looks smooth.
  2. Reserve 1/3 cup of the marinade for basting and set it aside.
Marinate the chicken
  1. Place chicken thighs in a container, pour in the remaining marinade, and refrigerate for 1-4 hours so the flavors soak in.
Grill and glaze
  1. Preheat the grill to medium heat and lightly oil the grates to reduce sticking.
  2. Grill the chicken thighs for 6-7 minutes per side over medium heat, basting frequently with the reserved marinade as the surface darkens.
  3. During the last few minutes of grilling, continue basting until the glaze looks caramelized and sticky on the chicken edges.
Grill pineapple and serve
  1. Grill pineapple slices for 2 minutes per side until you see grill marks and the edges turn lightly caramel brown.
  2. Serve the caramelized whiskey-pineapple glazed chicken topped with grilled pineapple slices.

Notes

For the juiciest result, use chicken thighs and baste often so the surface caramelizes without burning—if the reserved marinade thickens too much, brush lightly and keep an eye on flare-ups. Refrigerate leftovers in a sealed container for up to 3 days; freezer: yes, freeze cooked chicken for up to 2 months (pineapple is best fresh). For a lower-sugar option, replace the brown sugar with an equal-measure granulated sugar blend that caramelizes, or use a sugar substitute labeled for baking/glazing.