James found this tasty treat in the June 6, 2007 edition of the Grand Rapids Press. It’s a great main dish for two. For testing purposes, I used Jim Bean Bourbon Whiskey.
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup pineapple juice
3 tbsp bourbon whiskey
2 tbsp soy sauce
1 tbsp brown sugar
1/4 tsp garlic powder
1/8 tsp black pepper
Saute chicken in a large skillet over medium heat until cooked though and no longer pink. In a small bowl, combine remaining ingredients and whisk until sugar is dissolved.
Pour bourbon mixture over chicken and let simmer 10-15 minutes or until sauce is thickened to taste.
I served this meal with seasoned potato wedges (see below), sweet white corn-on-the-cob, and fruity sangria for a summery meal.
