Begin by chopping your boneless, skinless chicken breasts and fresh pineapple into bite-sized pieces. Mince three cloves of garlic and a small piece of ginger, setting aside.

Heat a large non-stick frying pan over medium-high heat and add a splash of oil. Add the chicken pieces and cook for about 5-7 minutes until golden brown and cooked through.

Reduce the heat to medium, stir in minced garlic and ginger, cooking for an additional minute. Pour in soy sauce and bourbon along with brown sugar, stirring well and allowing to bubble gently for 2-3 minutes.

Fold in diced pineapple and simmer for about 10-15 minutes over low heat.

Mix a tablespoon of cornstarch with a splash of water to create a slurry. Add this to the sauce, stirring until it thickens to your desired consistency, cooking for an additional 2-3 minutes.

Serve over a bed of white rice or alongside steamed vegetables.