This sweet and savory Barbecue Pineapple Chicken is so easy to put together, uses your favorite BBQ sauce, fresh pineapple chunks and gets a little kick from a diced jalapeño. Baked and caramelized, this Barbecue Pineapple Chicken is perfect with rice and lots of the barbecue pineapple sauce on top.
I’ve got another easy, mid-week dinner for you! It’s a snap to put together and a great all in one pan dinner.
Fresh chunks of BBQ sauced chicken get tossed with onion, bell peppers, pineapple and diced jalapeño.
Feel free to use your BBQ sauce of choice, but give my Kansas City Style BBQ Sauce a try. My Kansas City Style BBQ Sauce stays true to the traditional and is on the sweet side using a brown sugar base, but is balanced with chili powder and black pepper that gets simmered with molasses, yellow mustard and other warm spices. Works perfectly here with the tangy, tropical pineapple.
Everything gets roasted and caramelized.
As the pineapples bake they break down and release their juices, mixing with the BBQ sauce that is great when poured on top served with rice to soak it all up.
Tender pieces of chicken with a nice BBQ flavor mix well with the tangy tropical pineapple.
Toss in whatever vegetables you care to if bell peppers are not your favorite. I like the pop of heat from the diced jalapeño that mellows slightly when cooked.
For other baked chicken recipes try my Spanish Roasted Chicken and Potatoes, Ranch Chicken and Rice Casserole or try this Honey Lime Chipotle Chicken Tacos! Enjoy!
Barbecue Pineapple Chicken
- 2 lbs boneless skinless chicken breasts chopped
- 1 cup barbecue sauce of chioce separated
- 1 onion large, sliced
- 2 bell peppers red and or green, chopped
- 12 oz pineapple chunks fresh or frozen thawed
- 1 jalapeño seeded and diced
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- Preheat oven to 400°F. Coat a baking dish with cooking spray, set aside.
- Cut onion in half and slice thin. Cut bell peppers into bite size pieces. Seed and dice the jalapeño. Set aide.
- In a bowl add chopped, bite-size chicken pieces and 2/3 cup of the barbecue sauce. Toss to coat, set aside to marinate for 15 minutes.
- Arrange sliced onion in baking dish and top with marinated chicken pieces, bell peppers and pineapple. Brush remaining barbecue sauce on top, toss to coat and sprinkle on the diced jalapeño. Season with salt and pepper.
- Bake uncovered for 30-35 minutes, or until internal temperature of chicken reads 165°F.
- Serve and spoon sauce and juices over chicken.