Whiskey Pineapple Chicken
Whiskey Pineapple Chicken – delicious!!! Chicken marinated in whiskey, pineapple juice, BBQ sauce, Worcestershire, garlic and pepper. Let the chicken marinate at least 24 hours for the best flavor. Can marinate for 2 days if you have the time! Brush cooked chicken with a little extra BBQ sauce. Everyone LOVED this grilled chicken!!!
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- ¾ cup Bourbon or whiskey pick your favorite bottle, it’s gonna shine
- ¾ cup Pineapple juice sweet, fresh, ready to mingle with bourbon
- ½ cup BBQ sauce smoky-sweet for that perfect tang
- 4 cloves Garlic minced
- 2 tablespoons Worcestershire sauce adds a little depth and umami
- ¼ teaspoon Pepper just a little bit of heat, nothing wild
- 4 Chicken breasts boneless and skinless work best
Instructions
Instructions
- First, mix together the bourbon, pineapple juice, bbq sauce, garlic, Worcestershire sauce, and pepper in a bowl. Whisk to blend smoothly. This marinade will soak into your chicken and make it sing.
- Next, place chicken in a zip-top bag or shallow dish, pour marinade over, seal, and refrigerate for at least 1 hour.
- Empty pressure cooker and check broth depth. Place chicken breasts inside with a cup of marinade. Lock lid and set cooker to high pressure.
- Once float valve rises, cook chicken for about 10 minutes under high pressure.
- After cooking, let pressure cooker naturally release for 10 minutes, then do a slow release.
- Remove chicken, let rest briefly, then slice. Serve with rice or preferred side dishes.
Notes
Serve your Whiskey Pineapple Chicken with some rice, veggies, or your choice of side. Leftovers can be stored in an airtight container in the fridge for up to 4 days, or frozen in freezer bags for 2-3 months.