Winner, Winner, Chicken Dinner Collection
This sweet sticky pineapple bourbon chicken is bursting with tropical tang and warm bourbon flavor, cooked tender and juicy in a pressure pot for a fulfilling homemade dinner.
Ingredients
Main Ingredients
- 1 ½ pounds boneless skinless chicken thighs cut into bite-sized pieces
- 1 tablespoon olive oil for browning
- ½ cup pineapple juice
- ¼ cup bourbon
- ¼ cup brown sugar
- ¼ cup soy sauce
- 1 tablespoon ketchup
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 tablespoon cornstarch
- 1 tablespoon water to mix with cornstarch
- ¼ cup green onions chopped, optional garnish
- 1 tablespoon sesame seeds optional garnish
Instructions
Instructions
- Cut the chicken thighs into bite-sized pieces and set aside.
- Heat olive oil on medium-high in a skillet until hot.
- Add chicken and brown on all sides for 5 to 7 minutes, then remove to a plate.
- In the same skillet, combine pineapple juice, bourbon, brown sugar, soy sauce, ketchup, garlic, and ginger. Stir and simmer until bubbling.
- Return chicken to skillet and cook 10 to 15 minutes until fully cooked and flavors blend.
- Mix cornstarch and water in small bowl, then pour into skillet and stir to thicken sauce.
- Continue cooking 2 to 3 minutes until sauce is glossy and clings to chicken.
Notes
Store leftovers in the fridge up to 4 days or freeze up to 3 months. Reheat using pressure cooker steam setting to keep chicken juicy.