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Whiskey Pineapple Chicken

Whiskey chicken with a pineapple marinade that caramelizes into a sweet and smoky glaze on the grill. Juicy chicken thighs get basting-friendly whiskey-pineapple glaze, plus quick-grilled pineapple rings for a tropical BBQ finish.
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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 and whiskey-pineapple glaze
  • 2 lb chicken thighs Use boneless or bone-in for best caramelized edges.
  • 0.5 cup pineapple juice Measure for the marinade base.
  • 0.25 cup whiskey Use a drinking whiskey; keep the reserved portion separate for basting.
  • 0.25 cup brown sugar Helps create caramelization in the glaze.
  • 2 tbsp soy sauce Adds savory depth to the sweet-savory marinade.
  • 2 garlic, minced Fresh garlic is best for aroma.
  • 1 tsp fresh ginger, grated Fresh grated ginger brings bright warmth.
Grilled pineapple
  • 1 Grilled pineapple slices Grill for a quick char and serve over the chicken.

Equipment

  • 1 grill

Method
 

Make the whiskey-pineapple marinade
  1. In a bowl, mix pineapple juice, whiskey, brown sugar, soy sauce, garlic, and ginger until the sugar dissolves and the glaze looks smooth.
Reserve for basting
  1. Pour out and reserve 1/3 cup of the marinade for basting so you have a glossy glaze ready during grilling.
Marinate
  1. Add chicken thighs to the remaining marinade, cover, and refrigerate for 1-4 hours to soak up the sweet savory flavor.
Grill the chicken
  1. Preheat the grill to medium heat, then place chicken thighs on the grates and cook for 6-7 minutes per side, basting frequently with the reserved marinade as it caramelizes.
Grill the pineapple slices
  1. Place pineapple slices on the grill and cook for 2 minutes per side until grill-marked and slightly softened with a glossy surface.
Serve
  1. Serve the caramelized whiskey pineapple chicken topped with grilled pineapple slices for a tropical BBQ finish.

Notes

Pro tip: Basiling works best when you bastе in thin coats during grilling so the sugar doesn’t burn—if the reserved marinade thickens, brush lighter and more often. Refrigerate leftovers in a sealed container up to 3 days; freeze cooked chicken up to 2 months. For a lower-sugar option, reduce brown sugar to 2 tablespoons and add 1-2 tablespoons extra pineapple juice to keep the glaze pourable.