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Original video by @applesauceandadhd — all credit to the creator.

Jessica Secrest

Pineapple Bourbon Chicken

Seared chicken and pineapple chunks simmered in a glossy, garlicky bourbon stir-fry sauce. It's saucy, sweet-savory, and comes together fast in one hot pan over rice.

Asian-inspiredchickenpineapplebourbonstir fryone pan

Ingredients

  • —chicken, cut into pieces
  • —pineapple chunks
  • —stir-fry sauce · full ingredient list and amounts are on the creator's blog; includes a large amount of jarred garlic
  • —jarred garlic · creator uses a lot; optional
  • —MSG
  • —oil, for frying
  • —cornstarch · mixed with water for a slurry
  • —water · for the cornstarch slurry
  • 2 tablespoonssesame oil · approximate
  • 1 shooter (50 ml)bourbon · creator uses Jim Beam
  • —cooked rice · for serving
  • —green beans · for serving

Steps

  1. 1

    Make the stir-fry sauce and set it aside.

  2. 2

    Toss the chicken with a little of the sauce and a sprinkle of MSG so it isn't bland.

  3. 3

    Heat oil in a pan until hot — moderate the heat so it isn't screaming hot — and add the chicken.

  4. 4

    Cook the chicken until it's about halfway done, then add the pineapple chunks.

  5. 5

    Add the rest of the sauce, then stir in the cornstarch slurry.

  6. 6

    Drizzle in about 2 tablespoons of sesame oil, bring to a simmer, and let the sauce thicken.

  7. 7

    Add the bourbon and cook for about a minute to let the alcohol cook off.

  8. 8

    Plate and serve with rice and green beans.

Creator's notes

The full sauce recipe with exact ingredients and amounts is written out on the creator's blog. She notes the MSG is optional-ish and not scary unless you're allergic, and the jarred garlic amount is up to you.

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