Pineapple Bourbon Chicken

Name: Pineapple Bourbon Chicken Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks; 1/2 cup soy sauce; 2 tbsp honey; 1 tbsp ginger paste; 1 tbsp rice vinegar; 3 tbsp minced garlic; 1 can (20 oz) pineapple chunks in juice; 1/4 tsp MSG; 2 tbsp cornstarch; 1/4 cup water; 2 tbsp cooking oil; 2 tbsp sesame oil; 1 shooter (50 ml) bourbon; Cooked white rice, for serving; Steamed green beans, for serving; Sesame seeds, for garnish

Pineapple Bourbon Chicken is a quick stir-fry combining tender chicken thighs with sweet pineapple chunks in a savory bourbon-honey sauce. It comes together in under 30 minutes and serves beautifully over rice for an easy weeknight meal.

🌍American 🏷️Pineapple chicken 🏷️Bourbon chicken 🏷️Chicken stir-fry 🏷️Stir-fry Pineapple

🏷️

🏷️Bourbon

-0:00

applesauceandadhdonTikTok

Total

25 min

Servings

2

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by applesauceandadhd

-0:00

applesauceandadhdonTikTok

Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
1/2 cup soy sauce
2 tbsp honey
1 tbsp ginger paste
1 tbsp rice vinegar
3 tbsp minced garlic
1 can (20 oz) pineapple chunks in juice
1/4 tsp MSGoptional
2 tbsp cornstarch
1/4 cup water
2 tbsp cooking oil
2 tbsp sesame oil
1 shooter (50 ml) bourbon
Cooked white rice, for servingoptional
Steamed green beans, for servingoptional
Sesame seeds, for garnishoptional

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Instructions

1
Drain the pineapple chunks, reserving the juice. In a medium bowl, whisk together the reserved pineapple juice, soy sauce, honey, ginger paste, rice vinegar, and minced garlic to create the sauce.
2
In a separate bowl, toss the chicken chunks with a few tablespoons of the prepared sauce and the MSG, if using.
3
In a small bowl, whisk together the cornstarch and water to create a slurry.
4
Heat cooking oil in a wok or large skillet over medium-high heat. Add the chicken and cook until mostly browned and cooked through.
5
Add the drained pineapple chunks to the wok and stir to combine.
6
Pour in the remaining sauce, followed by the cornstarch slurry. Stir well to combine.
7
Drizzle in the sesame oil. Bring the mixture to a simmer and allow it to cook for a few minutes until the sauce thickens.
8
Pour in the bourbon and continue to simmer for another minute to cook off the alcohol.
9
Serve immediately over cooked white rice with a side of steamed green beans, and garnish with sesame seeds if desired.

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Tips & Notes

Pro tips

Cut chicken into uniform 1-inch chunks so they cook evenly in the same time and develop proper caramelization.
Don't skip the cornstarch slurry; it thickens the sauce to coat the chicken and pineapple rather than creating a thin glaze.
Stir-fry the chicken first until golden on all sides before adding the sauce; this seals in juices and builds flavor.
Add pineapple chunks (and juice from the can) near the end so they warm through without breaking apart or losing texture.

Substitutions

Soy sauce → tamari or coconut aminos (use same amount for similar saltiness and depth)
Honey → brown sugar or maple syrup (use same amount; slight flavor shift but same sweetness level)
Rice vinegar → white vinegar or apple cider vinegar (reduce to 2 tsp since they're more acidic)
Ginger paste → 1 tbsp fresh grated ginger or 1 tsp ground ginger (fresh ginger preferred for brightness)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave; the sauce may thicken further when cold.

Common Questions

Can I use chicken breasts instead of thighs?

Yes, but thighs stay more tender during stir-frying. If using breasts, cut them slightly thinner and watch carefully to avoid overcooking.

What type of bourbon should I use?

Any standard bourbon works; the heat cooks off the alcohol and the flavor mellows into the sauce. Mid-range bourbon is ideal—avoid premium or bottom-shelf varieties.