INGREDIENTS:
4 boneless, skinless chicken breasts
1/2 cup whiskey
1/2 cup pineapple juice
1/4 cup soy sauce
1/4 cup brown sugar
2 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon olive oil
Salt and pepper to taste
Fresh pineapple slices (for garnish)
Chopped green onions (for garnish)
DIRECTIONS:
In a bowl, whisk together the whiskey, pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger to make the marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish, and pour the marinade over them. Seal the bag or cover the dish, and marinate in the refrigerator for at least 1 hour, or overnight for best results.
Heat olive oil in a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade, allowing any excess marinade to drip off, and season both sides with salt and pepper.
Add the chicken breasts to the skillet and cook for 6-8 minutes per side, or until cooked through and no longer pink in the center, basting with the marinade occasionally.