Bourbon Pineapple Recipes

BOURBON PINEAPPLE

Steps:

• Quarter a pineapple lengthwise; peel, core and thinly slice. Toss in a baking dish with a shot of bourbon, 1/4 cup brown sugar and a pinch of allspice; dot with 2 tablespoons butter. Bake at 350 degrees F, stirring twice, about 1 hour, 30 minutes. Serve with coconut sorbet.

GRILLED PINEAPPLE WITH BOURBON SAUCE

Steps:

• To prepare sauce, cut vanilla bean in half lengthwise and scrape beans from pod; discard pod. Combine beans, brown sugar, bourbon and orange juice in a small non-reactive saucepan. Bring to a boil over medium heat.
• Reduce heat and simmer, uncovered, stirring occasionally, until thickened, about 20 minutes. Remove from heat. Whisk in butter and lime peel, whisking until butter is melted. Cover and set aside.
• Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
• Cut pineapple in half lengthwise; reserve one half for another use. Cut other half of pineapple in half lengthwise. Cut out and discard core from pieces. Cut each piece lengthwise into 3 spears. There should be 6 spears. Brush all sides of spears with oil.
• Grill pineapple until warmed and grill-marked, about 1 - 2 minutes per side. Remove from heat. When cool enough to handle, cut each spear in half crosswise.
• To serve, place 3 pineapple pieces and ice cream into each of 4 bowls. Top each serving with sauce.

BOURBON BROILED PINEAPPLE

Steps:

• Stir together the first three ingredients.
• Lay the pineapple slices out over a foil lined broiler pan.
• Brush with 1/2 of the sugar mix and broil for about 5 minutes on one side.
• Turn the slices over and brush with the rest of the mixture broil for another 5 minutes.
• These can be garnished with mango salsa and chopped cilantro for a really pretty presentation.
• Enjoy!

WHISKEY PINEAPPLE CHICKEN

Steps:

• Whisk together bourbon, pineapple juice, hoisin sauce, ginger, 1 tablespoon pepper, Worcestershire sauce, garlic and 1 teaspoon salt until blended. Place chicken in a shallow dish. Add half of marinade; turn to coat. Cover and refrigerate, overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain chicken, discarding the marinade. Grill chicken, covered, on a greased grill rack over medium-high direct heat until a thermometer reads 170°, 5-6 minutes on each side., Meanwhile, toss pepper and onion slices in oil and remaining salt and pepper. Grill, turning frequently, until soft, 5-7 minutes. In a small saucepan on the grill, cook reserved marinade over medium heat, stirring occasionally, until slightly thickened, about 10 minutes. Chop grilled pepper and onion. Sprinkle over chicken; serve with sauce.

BOURBON MARINATED RIB-EYE STEAKS

Steps:

• Whisk bourbon, soy sauce, brown sugar, Dijon, olive oil, pineapple juice, Worcestershire, garlic, and ginger together in a medium mixing bowl until thoroughly combined and mustard is well broken down in the mix.
• Place steaks in a large resealable plastic bag. Pour marinade into the bag and squeeze out excess air. Seal the bag and marinate in the refrigerator, 8 hours to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove steaks from the marinade and shake off excess. Discard the remaining marinade.
• Place steaks on the preheated grill and cook until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium. Turn steaks once during cooking and shift twice to mark the steaks with diamond patterns.