Slow Cooker Hawaiian Pineapple Chicken
Serve the whiskey pineapple chicken with steamed rice or roasted vegetables for a complete meal. Expert tips: Here are some expert tips to take your whiskey pineapple chicken to the next level: Marinate the chicken in the whiskey mixture for a few hours or overnight for an even more intense flavor. Grill the chicken instead of baking it for a.
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Whisk together the bourbon, pineapple juice, hoisin sauce, ginger, 11⁄2 tsp. pepper, Worcestershire sauce, garlic and 1⁄2 tsp. salt until blended. Place chicken in a shallow dish. Add half the marinade; turn to coat. Cover and refrigerate, overnight, turning occasionally. Cover and refrigerate remaining marinade.
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Put the chicken in a Ziploc bag and pour in the pineapple juice mixture. Squeeze out any excess air. Marinate the chicken overnight in the fridge. Remove the chicken from the marinade and discard the marinade. Grill for 12 minutes or until cooked through, brushing over more BBQ sauce before serving if liked.
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Instructions. Place chicken breast or tenders in an oven safe dish. Preheat oven to 350 degrees. Mix all ingredients together in a bowl or measuring cup. Pour mixture over top of chicken making sure to cover chicken completely. Do not cover. Bake until chicken is fully cooked and mixture forms a gel-like substance.
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Directions. Step 1 - In a small bowl, whisk the bourbon, the pineapple juice, the hoisin sauce, the ginger, 1 tablespoon of the pepper, the Worcestershire sauce, the garlic, and 1 teaspoon of the salt together until blended. Step 2 - Place the chicken in a shallow dish, add 1/2 of the marinade, and turn to coat.
Whiskey Pineapple Chicken
Let chicken cool until able to handle easily, cut into strips, and put into a large glass bowl. Stir pineapple juice, bourbon whiskey, soy sauce, garlic cloves, brown sugar, and black pepper together in a saucepan over medium-low heat; stir until the sugar dissolves, bring to a simmer, and cook until thickened, 15 to 20 minutes.
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Remove the chicken from the skillet and set aside. 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.
Pineapple Chicken and Rice
Directions. Saute chicken in a large skillet over medium high heat until cooked through (no longer pink). In a small bowl, combine the soy sauce, garlic powder, pineapple juice, whiskey, pepper and sugar. Stir until sugar is dissolved and pour over chicken. Let simmer for 10 to 15 minutes, or until sauce is thickened to taste.
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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 2 teaspoons salt and 1 tablespoon pepper. Grill vegetables, turning frequently, until soft, 5-7 minutes.
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Step 4 - Cover and refrigerate the remaining marinade. Step 5 - Grease the grill rack. Step 6 - Preheat the grill to medium-high heat. Step 7 - Drain the chicken and discard the marinade it was soaking in. Step 8 - Grill the chicken, covered, until a thermometer inserted into the center of the chicken reads 170 degrees F, about 5-6 minutes on each side. Step 9 - In a medium bowl combine the.
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FULL RECIPE: https://www.plainchicken.com/whiskey-pineapple-chicken/Whiskey Pineapple Chicken - delicious!!! Chicken marinated in whiskey, pineapple juice, B.
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Grilling: Ensure your grill is at or above 325 degrees F and the racks are clean. Place the chicken breasts on the grill skin side or presentation side down first at 10 o'clock for 3-5 minutes then turn the chicken to 2 o'clock for 3-5 minutes for perfect grill marks. Then flip the chicken and continue to cook for another 5 minutes.
baked pineapple chicken
Whisk together bourbon, pineapple juice, BBQ sauce, garlic, Worcestershire sauce and pepper. Pour over chicken and let marinate overnight in the refrigerator. Remove chicken from marinade and grill for 12 to 15 minutes. Brush with additional BBQ sauce before removing from grill, if desired.
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In a mixing bowl, combine the bourbon, pineapple juice, BBQ sauce, garlic, Worcestershire sauce, and pepper. Allow the chicken to marinate overnight in the refrigerator. Remove the chicken from the marinade and place it on the grill for 12 to 15 minutes. If desired, brush with more BBQ sauce before removing from the grill.
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Step 2- Sauté the aromatics: Next, cook the garlic, ginger, and bell pepper in the same pan. Stir in the pineapple chunks, pineapple juice, hoisin sauce, honey, soy sauce, and chicken broth. Step 4- Pour in the slurry: Whisk the cornstarch and water together, then pour the mixture into the skillet. Slowly add it in.
Pineapple Chicken
STEP 1: Sprinkle 4 boneless chicken breast halves with a pinch each of thyme, salt and pepper. Add a tablespoon of vegetable oil to a large skillet and cook the chicken over medium high heat until browned, about 4 minutes per side. STEP 2: Drain a 20 ounce can of pineapple, reserving the juice. Cut pineapple into chunks and set aside (you can.
