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Sheet-Pan BBQ Pineapple Chicken

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Sheet-Pan BBQ Pineapple Chicken is a colorful, flavorful one-pan meal featuring juicy chicken, sweet pineapple, and roasted veggies in a sticky-sweet barbecue glaze. It’s perfect for easy weeknights and cleanup is a breeze.

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)

Instructions

  1. Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper or foil.
  2. In a bowl, toss pineapple, bell peppers, and red onion with olive oil, garlic powder, salt, and pepper. Spread on the sheet pan.
  3. Season chicken with salt and pepper. Brush generously with BBQ sauce on both sides.
  4. Arrange chicken among the veggies in a single layer.
  5. Bake for 25–30 minutes, or until chicken is cooked through and veggies are tender. Broil for 2–3 minutes at the end for extra caramelization, if desired.
  6. Brush additional BBQ sauce over chicken before serving. Garnish with chopped cilantro or green onions.
  7. Serve warm over rice or quinoa.

Notes

  • Use bone-in thighs or drumsticks for a juicier result—add 5–10 minutes to cooking time.
  • Swap pineapple for mango or use a spicy BBQ sauce for variation.
  • Leftovers are great in wraps or over salads.

Nutrition

Find it online: https://recipesbyliza.com/sheet-pan-bbq-pineapple-chicken/