Sheet-Pan BBQ Pineapple Chicken is a sweet, smoky, and tangy dish that’s bursting with tropical flavor. Juicy chicken breasts or thighs roast alongside vibrant bell peppers, red onions, and pineapple chunks, all coated in sticky barbecue sauce. It’s a colorful, one-pan meal that makes weeknight dinners feel like a backyard cookout—without the grill.
Why You’ll Love This Recipe
I love this recipe because it delivers bold flavor with minimal mess. The sweet pineapple caramelizes as it roasts, pairing perfectly with the savory BBQ-glazed chicken. It’s quick to prep, easy to clean up, and the leftovers are just as tasty the next day. Plus, I can switch up the veggies or sauce to fit whatever I have in the fridge.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs
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Pineapple chunks (fresh or canned, drained)
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Bell peppers (red, yellow, or green—sliced)
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Red onion (sliced)
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BBQ sauce (your favorite brand or homemade)
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Olive oil
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Garlic powder
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Salt and pepper
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Fresh cilantro or green onions (optional for garnish)
Directions
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I preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil.
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I place the chicken pieces on the sheet pan and season them with garlic powder, salt, and pepper.
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In a bowl, I toss the pineapple chunks, bell peppers, and red onions with a bit of olive oil, then spread them around the chicken.
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I brush the chicken generously with BBQ sauce, making sure it’s coated on all sides.
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I roast everything for about 25–30 minutes, or until the chicken is fully cooked (internal temp of 165°F or 74°C) and the pineapple and veggies are slightly caramelized.
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I brush on a little extra BBQ sauce before serving and garnish with chopped cilantro or green onions for a pop of freshness.
Servings and timing
This recipe makes about 4 servings. It takes 10 minutes to prep and 25–30 minutes to cook, so it’s ready in under 45 minutes—perfect for a busy night.
Variations
I sometimes use boneless chicken thighs for extra juiciness or swap the BBQ sauce for a teriyaki or honey garlic glaze for a different vibe. If I want to bulk it up, I add zucchini or broccoli to the pan. I’ve even tossed in some cooked rice or quinoa after roasting to make it a full one-pan meal.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F (175°C) for 10–12 minutes or microwave gently with a splash of water or extra BBQ sauce to keep things moist. The flavors get even better the next day.
FAQs
Can I use canned pineapple?
Yes, I just make sure it’s well-drained to avoid extra moisture on the pan. I prefer pineapple in juice rather than syrup for a more natural sweetness.
Is this dish spicy?
Not unless I use a spicy BBQ sauce. I can always add a pinch of chili flakes if I want some heat.
What sides go well with this?
I usually serve it with rice, quinoa, or roasted sweet potatoes. It’s also great with a side salad or coleslaw for crunch.
Can I grill this instead?
Absolutely! I grill the chicken and veggies separately, then toss everything in BBQ sauce and pineapple before serving.
Can I make it ahead of time?
Yes, I prep all the ingredients the night before and store them in the fridge. When ready, I spread everything on the pan and bake as usual.
Conclusion
Sheet-Pan BBQ Pineapple Chicken is a vibrant, easy-to-make dinner that’s bursting with sweet and savory flavor. I love how everything cooks together on one pan, creating a no-fuss meal with big pay-off. It’s perfect for when I want something fun, fresh, and totally satisfying without spending hours in the kitchen.
