Name: Sheet-Pan BBQ Pineapple Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs; 2 cups fresh pineapple chunks (or canned, drained); 2 bell peppers, sliced; 1 red onion, sliced; 1/2 cup BBQ sauce; 2 tablespoons olive oil; 1 teaspoon garlic powder; Salt and pepper, to taste; Cooked rice or quinoa (optional, for serving); Fresh cilantro or green onions (optional, for garnish)

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Sheet-Pan BBQ Pineapple Chicken is one of my go-to weeknight dinners when I want something bold, colorful, and full of flavor with minimal cleanup. Juicy chicken, sweet pineapple chunks, and tender veggies are roasted together in a sticky-sweet barbecue glaze that brings everything together. It’s quick, easy, and always a crowd-pleaser at my table.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect balance of savory, sweet, and smoky. The pineapple adds a bright tropical touch that pairs perfectly with tangy BBQ sauce and juicy chicken. Everything cooks together on one pan, so I don’t have to juggle pots and skillets. It’s easy to prep, endlessly customizable, and tastes like something much more complicated than it actually is. Sheet-Pan BBQ Pineapple Chicken

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Fresh pineapple chunks (or canned, drained)
Bell peppers, sliced
Red onion, sliced
BBQ sauce (your favorite brand or homemade)
Olive oil
Salt and pepper
Garlic powder
Cooked rice or quinoa (optional, for serving)
Fresh cilantro or green onions (optional garnish)

Directions

I preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper or foil for easy cleanup.
I toss the sliced bell peppers, pineapple chunks, and red onion with a drizzle of olive oil, garlic powder, salt, and pepper, then spread them out on the sheet pan.
I season the chicken on both sides, then brush each piece generously with BBQ sauce.
I nestle the chicken among the veggies and pineapple, making sure it all fits in a single layer.
I bake for 25–30 minutes, or until the chicken is cooked through and the veggies are tender. If I want more caramelization, I broil it for the last 2–3 minutes.
I brush a little extra BBQ sauce over the chicken right before serving and top everything with fresh herbs if I have them.

Servings and timing

This recipe makes about 4 servings and takes 10–15 minutes to prep, plus 25–30 minutes to cook. Dinner’s ready in around 40 minutes total—perfect for busy weeknights.

Variations

Sometimes I use chicken drumsticks or bone-in thighs for a juicier result (just adjust the cook time). I’ve also added zucchini or snap peas for more veggies, or swapped pineapple for mango when I want a different tropical twist. For a spicy kick, I stir some sriracha or chipotle into the BBQ sauce. And when I want a complete meal, I serve it over coconut rice or roasted sweet potatoes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in the oven at 350°F or microwave it in short bursts until hot. The pineapple stays juicy and the BBQ flavor deepens, making leftovers just as tasty. Sheet-Pan BBQ Pineapple Chicken

FAQs

Can I use canned pineapple?

Yes, I use canned pineapple chunks in juice (not syrup), and drain them well before adding to the pan.

What kind of BBQ sauce works best?

Any favorite BBQ sauce works—sweet, smoky, spicy, or even a Hawaiian-style sauce with extra pineapple flavor.

Can I make this ahead of time?

I prep everything in the morning, store it in the fridge, and bake it fresh when I’m ready. It’s great for meal prep.

Can I grill this instead of baking?

Yes. I grill the chicken and veggies separately, then toss them all with pineapple and BBQ sauce before serving.

Is this recipe gluten-free?

It can be. I just make sure to use a gluten-free BBQ sauce and double-check any store-bought ingredients.

Conclusion

Sheet-Pan BBQ Pineapple Chicken is one of those easy meals that feels like a tropical escape on a busy weeknight. It’s vibrant, flavorful, and incredibly simple, with sweet pineapple and smoky BBQ bringing the whole dish to life. Whether I’m serving it over rice, wrapping it in tortillas, or just eating it straight off the pan, this is a recipe I know I’ll keep making again and again.