Description
Sheet-Pan BBQ Pineapple Chicken is a vibrant, one-pan dinner featuring juicy chicken, caramelized pineapple, and roasted vegetables tossed in smoky-sweet barbecue sauce. It’s an easy, tropical-inspired meal with bold flavor and minimal cleanup.
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 2 cups pineapple chunks (fresh or canned, drained)
- 2 bell peppers (red, yellow, or green), sliced
- 1 red onion, sliced
- 1/2 cup BBQ sauce (plus extra for serving)
- 1 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper, to taste
- Fresh cilantro or green onions, chopped (optional for garnish)
Instructions
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil.
- Place chicken pieces on the sheet pan and season with garlic powder, salt, and pepper.
- In a bowl, toss pineapple chunks, bell peppers, and red onion with olive oil. Arrange around the chicken on the pan.
- Brush BBQ sauce generously over the chicken.
- Roast for 25–30 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the vegetables are slightly caramelized.
- Brush with extra BBQ sauce before serving and garnish with chopped cilantro or green onions if desired.
Notes
- Use boneless chicken thighs for extra juiciness.
- Swap BBQ sauce for teriyaki or honey garlic glaze for variety.
- Add zucchini or broccoli for more veggies.
- Mix in cooked rice or quinoa after baking to make it a full meal.
- Drain canned pineapple well to prevent sogginess.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 460
- Sugar: 18g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 105mg
