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.
