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Whiskey Pineapple Chicken

Whiskey chicken gets a sweet-savory pineapple marinade and ends in caramelized, glazed grilled chicken thighs with a smoky finish. A whiskey-pineapple basting sauce and quick-grilled pineapple slices make it taste like tropical BBQ.
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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
  

Chicken thighs
  • 2 lb chicken thighs bone-in or boneless
Pineapple whiskey glaze and marinade
  • 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
Grilled pineapple
  • 1 grilled pineapple slices for serving; also grill for garnish

Equipment

  • 1 grill

Method
 

Make the pineapple whiskey marinade
  1. Mix pineapple juice, whiskey, brown sugar, soy sauce, garlic, and ginger until the sugar dissolves and the mixture looks glossy. Keep stirring for about 30 seconds so the marinade blends evenly.
  2. Reserve 1/3 cup of the marinade for basting so you have sauce for grilling. Cover and refrigerate it until you’re ready to baste.
Marinate and grill the chicken
  1. Add chicken thighs to the remaining marinade and coat them thoroughly. Marinate for 1-4 hours, then let any excess drip off before grilling.
  2. Preheat the grill to medium heat. Arrange the chicken on the grates and close the lid if available.
  3. Grill chicken for 6-7 minutes per side over medium heat, basting frequently with the reserved marinade. Cook until the exterior is caramelized and the chicken is cooked through.
Grill pineapple and serve
  1. Grill pineapple slices for 2 minutes per side until warmed and lightly charred. Move them off the grill as soon as the edges caramelize.
  2. Serve the grilled chicken with grilled pineapple slices. Spoon any remaining basting sauce over the chicken for a sweet-smoky finish.

Notes

For the best caramelization, keep basting during grilling (not during marinating), and avoid crowding the grill so the sauce reduces on the surface. Refrigerate leftover chicken in a sealed container for up to 3 days; freeze cooked chicken for up to 2 months and thaw in the fridge. For a lighter option, swap the brown sugar for an equal amount of light brown sugar substitute (or reduce slightly) while keeping the pineapple juice as the sweetness base.