Description
Sheet-Pan BBQ Pineapple Chicken is a vibrant and easy-to-make dinner that combines tender chicken breast pieces with sweet pineapple chunks and colorful bell peppers. Tossed in a smoky BBQ sauce and baked on a single sheet pan, this dish offers a perfect balance of sweet and savory flavors with minimal cleanup, making it ideal for busy weeknights.
Ingredients
Protein and Fruits
- 1 1/2 lbs (680 g) boneless, skinless chicken breasts, cut into pieces
- 2 cups pineapple chunks (fresh or canned)
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 2 green onions, sliced (for garnish)
Seasonings and Sauces
- 1/2 cup BBQ sauce
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). This high temperature helps the chicken cook quickly and the vegetables caramelize slightly for added flavor.
- Prepare Baking Sheet: Line a large sheet pan with parchment paper to prevent sticking and ensure easy clean-up.
- Combine Ingredients: Place the cut chicken pieces, pineapple chunks, sliced red and yellow bell peppers, and red onion on the prepared sheet pan.
- Season and Toss: Drizzle olive oil over the ingredients, then sprinkle smoked paprika, garlic powder, salt, and black pepper. Toss everything together on the pan until all pieces are evenly coated with the seasoning and oil.
- Arrange for Even Cooking: Spread the chicken and vegetables out into a single, even layer on the sheet pan to ensure uniform baking.
- Initial Bake: Bake in the preheated oven for 15 minutes to begin cooking the chicken and slightly soften the vegetables and pineapple.
- Apply BBQ Sauce: Remove the sheet pan from the oven and generously brush the chicken and vegetables with the BBQ sauce to infuse smoky, tangy flavor.
- Final Bake: Return the pan to the oven and bake for an additional 8–10 minutes, or until the chicken is fully cooked through and no longer pink inside.
- Garnish and Serve: Remove from the oven, sprinkle sliced green onions over the dish for freshness and added color, then serve warm.
Notes
- Chicken thighs can be substituted for chicken breasts if preferred for juicier meat.
- Fresh pineapple or canned pineapple chunks both work well for this recipe.
- Add vegetables such as zucchini or broccoli for extra nutrition and variety.
- Serve the sheet-pan chicken with rice, quinoa, or a fresh green salad for a complete meal.
- For a spicy-sweet twist, add red pepper flakes when seasoning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American, Hawaiian-Inspired
