There’s something irresistibly comforting about the sweet and tangy combo in this Baked Pineapple Chicken with Barbecue Sauce Recipe. It’s such an easy way to brighten up a weeknight dinner with juicy chicken, glossy barbecue sauce, and a burst of pineapple flavor that feels like a mini getaway on your plate.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Baked Pineapple Chicken with Barbecue Sauce Recipe
- Top Tip
- How to Serve Baked Pineapple Chicken with Barbecue Sauce Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Baked Pineapple Chicken with Barbecue Sauce Recipe
Why You'll Love This Recipe
I’m always on the lookout for meals that come together quickly but still feel special. This baked pineapple chicken ticks all those boxes. You get this beautiful harmony of smoky barbecue mixed with the juiciest pineapple, and the chicken stays tender and moist without any fuss.
- Only 5 Ingredients: Keeping it simple means you’re not stuck rummaging through your pantry for anything obscure.
- Sweet and Tangy Flavor: The pineapple and barbecue sauce combo brings a perfect balance that’s both comforting and exciting.
- Quick & Easy Prep: It takes about 15 minutes to prep and pops into the oven, freeing you up for other things.
- Versatile Meal: Great for busy weeknights but also pulls off surprisingly well for casual dinner parties.
Ingredients & Why They Work
The magic in this recipe lies in how just a handful of ingredients come together to create big flavor. The barbecue sauce clings to the chicken and caramelizes lightly in the oven, while the pineapple adds juicy sweetness and acidity that cuts through the richness. A quick sprinkle of brown sugar mixed with soy sauce gives a touch of umami and caramelization that amps up the whole dish.
- Chicken breasts: Use large, boneless, skinless ones and slice them into cutlets for quick, even cooking.
- Barbecue sauce: Thick, smoky barbecue sauce works best for coating and flavor – homemade or your favorite store-bought.
- Pineapple: Fresh or canned pineapple slices both work, just drain them well to avoid excess moisture.
- Dark brown sugar: Adds a deep molasses note and helps caramelize the pineapple topping.
- Soy sauce: Just a splash balances the sweet with a salty, savory kick – it’s the secret pop of flavor.
Make It Your Way
One of my favorite things about this Baked Pineapple Chicken with Barbecue Sauce Recipe is how easy it is to tweak. I love to swap out pineapple rings for chunks when I want a more caramelized pineapple bite, or add a sprinkle of chili flakes on top for a bit of heat. Don’t be shy about making it your own.
- Variation: I’ve played with adding a pinch of smoked paprika into the barbecue sauce for an extra layer of smoky goodness – your call if you like it a bit bolder.
- Dietary: For a lighter version, swap brown sugar for coconut sugar and use a low-sodium soy sauce to cut back on salt.
- Seasonal swaps: When pineapple isn’t in season, try using mango chunks for a fresh tropical twist.
Step-by-Step: How I Make Baked Pineapple Chicken with Barbecue Sauce Recipe
Step 1: Prep Your Oven and Chicken
First things first — preheat your oven to 425°F and line a rimmed baking pan with foil. I prefer foil for easy cleanup and because it helps keep the juices close to the chicken while baking. Then, cut each chicken breast in half lengthwise to make about six thin cutlets. This step really helps the chicken cook evenly and faster, plus it soaks up the barbecue sauce better.
Step 2: Coat and Layer with Pineapple
Brush both sides of each chicken cutlet generously with barbecue sauce — I aim for about 2 tablespoons per piece. Don’t worry about going overboard; the sauce is the star here. Then, arrange your pineapple slices or chunks directly on top of each sauced cutlet. This layering helps the pineapple steam beautifully in the oven while blending flavors.
Step 3: Sweeten and Bake
In a small bowl, mix the dark brown sugar and soy sauce until it forms a thick paste. Spoon this evenly over the pineapple on all the chicken. This paste adds that perfect caramelized, savory-sweet glaze. Pop the pan into your preheated oven and bake uncovered for 20 minutes, keeping an eye at the 18-minute mark to baste the chicken with the pan juices. This lock of moisture keeps everything juicy and full of flavor.
Step 4: Rest Before Serving
Once baked, take the chicken out and tent it loosely with foil for 5 minutes to let everything settle and juices redistribute. This little rest is what turns a good baked chicken into a truly juicy and tender dish.
Top Tip
After making this recipe countless times, I’ve realized a few little tricks can really elevate the outcome. These tips helped me go from “just okay” to “wow, I want this again tomorrow.”
- Cutlets Are Key: Don’t skip slicing the chicken breasts thinly; it ensures fast, even cooking and lets the barbecue sauce soak in well.
- Pineapple Drain: Whether fresh or canned, drain pineapple well to avoid watery chicken and soggy sauce.
- Baste Late in the Bake: Spoon pan juices over the chicken in the last few minutes—this keeps everything juicy and the sauce glossy.
- Resting Makes Perfect: Don’t skip the resting step; letting the chicken sit under foil for 5 minutes locks in moisture and flavor.
How to Serve Baked Pineapple Chicken with Barbecue Sauce Recipe
Garnishes
I usually sprinkle chopped fresh cilantro or green onions over the top for a pop of color and fresh flavor. A light dusting of toasted sesame seeds also adds a nice crunch and an extra layer of nuttiness that pairs beautifully with the sweet pineapple.
Side Dishes
This chicken pairs wonderfully with fluffy steamed jasmine rice or coconut rice, which soaks up all the delicious juices. For a lighter side, try a crisp cucumber salad or roasted asparagus with a touch of lemon to balance the sweetness.
Creative Ways to Present
For a dinner party, I’ve served this pineapple chicken on a large wooden board garnished with extra pineapple slices and fresh herbs for a tropical vibe. You could also turn it into a fun taco night filling, shredding the baked chicken and topping tortillas with pineapple and slaw.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and find they keep well for up to 3 days. The flavors actually deepen after sitting overnight, so it’s a great option for next-day lunches.
Freezing
I’ve frozen this chicken successfully by cooling it completely, wrapping tightly in plastic wrap, then placing it in a freezer-safe container. It’s best eaten within a month and defrosts well in the fridge overnight.
Reheating
For reheating, I like to pop leftovers back into a 350°F oven for 10 minutes, covered loosely with foil to keep the chicken juicy. The pineapple sometimes gets a bit softer but still tastes fantastic.
Frequently Asked Questions:
Absolutely! Just make sure your chicken breasts are fully thawed and patted dry before slicing and applying the barbecue sauce. This ensures even cooking and helps the sauce stick better.
I find a thick, smoky barbecue sauce works best because it clings to the chicken and caramelizes nicely in the oven. Sweet and spicy varieties are delicious, but feel free to use any you love.
Yes! Just swap the soy sauce for a gluten-free tamari or coconut aminos, and make sure your barbecue sauce is labeled gluten-free. The recipe is naturally simple and easy to adapt this way.
The key is to drain the pineapple well before placing it on the chicken. If using canned, pat dry with paper towels. For fresh pineapple, cut and remove excess juice. This keeps the topping from getting watery and helps caramelization.
Final Thoughts
I’ve made this Baked Pineapple Chicken with Barbecue Sauce Recipe so many times that it feels like a comforting ritual now—simple, fast, and reliably delicious. It’s the kind of dish you’ll want to reach for when you want to impress without the stress. I really hope you find as much joy in making and eating it as I do. Give it a try and see how easy it is to bring a little tropical sunshine to your dinner table!
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Baked Pineapple Chicken with Barbecue Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Pineapple Chicken recipe features juicy chicken breasts baked to perfection with a tangy and sweet pineapple topping, barbecue sauce, brown sugar, and soy sauce for a flavorful and easy weeknight meal.
Ingredients
Chicken and Sauce
- 3 large boneless skinless chicken breasts
- 12 tablespoons barbecue sauce (divided, thick works best)
- 3 tablespoons dark brown sugar
- 1 tablespoon soy sauce
Topping
- 2 cups pineapple slices or rings
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit and line a rimmed baking pan with foil for easy cleanup.
- Prepare Chicken: Cut each chicken breast in half lengthwise to create 6 cutlets. Brush both sides of each cutlet generously with barbecue sauce, using about 2 tablespoons per piece.
- Add Pineapple: Arrange the pineapple pieces or slices on top of each barbecue-coated chicken cutlet evenly.
- Make Brown Sugar Paste: In a small bowl, mix together the dark brown sugar and soy sauce until it forms a paste. Spoon this mixture evenly over the pineapple-topped chicken.
- Bake: Place the baking pan uncovered in the preheated oven and bake for 20 minutes. During the last few minutes, baste the chicken by spooning the pan sauce over the pineapple chicken to keep it moist and flavorful.
- Rest: Remove the chicken from the oven, cover loosely with foil, and let it rest for 5 minutes before serving to allow juices to redistribute.
Notes
- This simple recipe uses only five ingredients yet delivers bold flavors perfect for a quick family dinner.
- Using thick barbecue sauce helps the sauce cling better to the chicken.
- Resting the chicken after baking ensures juicy and tender results.
- Feel free to use fresh or canned pineapple slices depending on availability.
- For a spicier version, add a pinch of chili flakes to the brown sugar paste mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 241 kcal
- Sugar: 23 g
- Sodium: 661 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.01 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 72 mg
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