Best Chicken Whiskey Pineapple Recipes

WHISKEY PINEAPPLE CHICKEN

Whiskey Pineapple Chicken image

Everyone in my family loves this recipe and its sweet marinade with ginger, pineapple and a splash of whiskey. Want even more intense flavor? Let the chicken marinate for two full days. Wow! -Jodi Taffel, Altadena, California

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

2 cups bourbon
2 cups unsweetened pineapple juice
1 cup hoisin sauce
2 tablespoons minced fresh gingerroot
2 tablespoons coarsely ground pepper, divided
4 teaspoons Worcestershire sauce
8 garlic cloves, minced
1 tablespoon kosher salt, divided
5 pounds boneless skinless chicken thighs
1 cup sliced sweet red pepper
1 cup sliced yellow onions
2 tablespoons olive oil

Steps:

Whisk together bourbon, pineapple juice, hoisin sauce, ginger, 1 tablespoon pepper, Worcestershire sauce, garlic and 1 teaspoon salt until blended. Place chicken in a shallow dish. Add half of marinade; turn to coat. Cover and refrigerate, overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain chicken, discarding the marinade. Grill chicken, covered, on a greased grill rack over medium-high direct heat until a thermometer reads 170°, 5-6 minutes on each side., Meanwhile, toss pepper and onion slices in oil and remaining salt and pepper. Grill, turning frequently, until soft, 5-7 minutes. In a small saucepan on the grill, cook reserved marinade over medium heat, stirring occasionally, until slightly thickened, about 10 minutes. Chop grilled pepper and onion. Sprinkle over chicken; serve with sauce.

Nutrition Facts : Calories 439 calories, Fat 20g fat (5g saturated fat), Cholesterol 152mg cholesterol, Sodium 735mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 43g protein.

CHICKEN, WHISKEY PINEAPPLE RECIPE

Chicken, Whiskey Pineapple Recipe image

Provided by Judge99

Number Of Ingredients 12

Ingredients

2 cups bourbon
2 cups unsweetened pineapple juice
1 cup hoisin sauce
2 tablespoons minced fresh gingerroot
2 tablespoons coarsely ground pepper, divided
4 teaspoons Worcestershire sauce
8 garlic cloves, minced
1 tablespoon kosher salt, divided
5 pounds boneless skinless chicken thighs
1 cup sliced sweet red pepper
1 cup sliced yellow onions
2 tablespoons olive oil

Steps:

Whisk together bourbon, pineapple juice, hoisin sauce, ginger, 1 tablespoon pepper, Worcestershire sauce, garlic and 1 teaspoon salt until blended. Place chicken in a shallow dish. Add half of marinade; turn to coat. Cover and refrigerate, overnight, turning occasionally. Cover and refrigerate remaining marinade. Drain chicken, discarding the marinade. Grill chicken, covered, on a greased grill rack over medium-high direct heat until a thermometer reads 170°, 5-6 minutes on each side. Meanwhile, toss pepper and onion slices in oil and remaining salt and pepper. Grill, turning frequently, until soft, 5-7 minutes. In a small saucepan on the grill, cook reserved marinade over medium heat, stirring occasionally, until slightly thickened, about 10 minutes. Chop grilled pepper and onion. Sprinkle over chicken; serve with sauce.