Hawaiian Chicken Recipe

Marinate chicken

In a shallow bowl or resealable bag combine 1 tbs soy sauce, 1 tbs pineapple juice, 1 tbs olive oil, 1 tbs brown sugar, 1 tsp minced garlic, 1 tsp grated ginger, 1 tsp salt and 1/2 tsp black pepper. Add the 4 chicken breasts, coat thoroughly, then refrigerate for at least 30 minutes and up to 4 hours.

Sear and roast

Preheat oven to 375°F (190°C). Heat 1 tbs olive oil in an ovenproof skillet over medium-high heat. Remove chicken from marinade (reserve marinade) and sear 2–3 minutes per side until golden brown. Transfer skillet to oven and roast 10–12 minutes or until internal temperature reaches 165°F (74°C). Remove chicken to a warm plate and tent with foil to rest for 5 minutes.

Reduce reserved marinade

While chicken rests, pour reserved marinade into a small saucepan and bring to a rolling simmer for 2–3 minutes to fully cook and concentrate. Set aside for later addition to glaze if desired.

Make glaze

In a small saucepan combine 1/4 cup bourbon, 1/4 cup brown sugar, 1/4 cup pineapple juice, 1 tbs rice vinegar and 1 tsp soy sauce. Bring to a gentle boil over medium heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer 6–8 minutes until slightly thickened and syrupy.

Finish glaze

Mix 1 tsp cornstarch with 1 tbs cold water to form a slurry. Whisk slurry into simmering glaze and simmer 30–60 seconds until glossy and thick enough to coat the back of a spoon. Remove from heat and swirl in 1 tbs butter for shine and to mellow the bourbon. Taste and adjust salt if necessary.

Glaze the chicken

Brush or spoon the warm bourbon glaze over the rested chicken breasts. Optionally return glazed chicken to the skillet and place under a hot broiler 1–2 minutes to caramelize, watching closely to avoid burning. Let rest 1–2 minutes before serving.

Combine salsa ingredients

In a medium bowl combine 1 cup diced fresh pineapple, 1/4 cup finely diced red bell pepper, 1/4 cup finely diced red onion, 2 tbs chopped cilantro, 2 tbs lime juice and 1 tsp minced jalapeño if using. Season with 1/2 tsp salt and 1/4 tsp black pepper, stir to combine. Taste and adjust lime or salt. Let sit at room temperature for at least 10 minutes to allow flavors to meld.

Cook potatoes

Place 1 lb peeled and cubed potatoes in a pot and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes. Drain well.

Whip potatoes

Return drained potatoes to the hot pot over low heat for 30 seconds to dry. Remove from heat and add 3 tbs butter, 1/4 cup warmed milk, 3/4 tsp salt and 1/4 tsp black pepper. Mash or whip with a potato masher or hand mixer until smooth and buttery. Adjust seasoning and milk for desired consistency. Keep warm until plating.

Steam broccoli

Bring 1–2 inches of water to a boil in a pot fitted with a steamer basket. Add 4 cups broccoli florets, cover, and steam 4–6 minutes until bright green and tender-crisp. Remove and season with 1/4 tsp salt and 1 tbs butter if desired. Keep warm.

Place a generous scoop of whipped potatoes on each plate, arrange a steamed broccoli portion beside it, and set a glazed chicken breast atop or beside the potatoes. Spoon additional bourbon glaze over the chicken and top with 2–3 tbs fresh pineapple salsa per breast. Garnish with chopped cilantro and lime wedges. Serve immediately.