Ingredients
- Chicken breasts: 4 boneless and skinless
- Salt and pepper: to taste
- Olive oil: 2 tablespoons
- Whiskey: 1/2 cup use a good quality whiskey for the best flavor
- Pineapple juice: 1 cup fresh or from a can
- Brown sugar: 1/4 cup
- Soy sauce: 2 tablespoons
- Garlic: 3 cloves minced
- Ginger: 1 tablespoon grated
- Cornstarch: 1 tablespoon mixed with 1 tablespoon water to make a slurry
- Pineapple chunks: 1 cup fresh or canned
- Green onions: for garnish chopped
- Sesame seeds: for garnish optional
Instructions
Prepare the Chicken:
- Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until golden brown on both sides and cooked through, about 6-8 minutes per side. Remove the chicken from the skillet and set aside.
Make the Sauce:
- In the same skillet, reduce the heat to medium. Add the whiskey carefully (away from any open flame) and deglaze the pan, scraping up any browned bits from the bottom.
- Add the pineapple juice, brown sugar, soy sauce, minced garlic, and grated ginger. Stir to combine and bring to a simmer.
Thicken the Sauce:
- Stir the cornstarch slurry into the sauce. Continue to cook and stir until the sauce thickens, about 2-3 minutes.
Combine Chicken and Pineapple:
- Return the chicken to the skillet, along with the pineapple chunks. Spoon the sauce over the chicken, ensuring each piece is well coated. Cook for an additional 2-3 minutes, allowing the chicken to reheat and the flavors to meld.
Garnish and Serve:
- Garnish the dish with chopped green onions and sesame seeds before serving.