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, cut into chunks; 2 cups fresh pineapple chunks (or canned, drained); 1 red bell pepper, sliced; 1 yellow or green bell pepper, sliced; 1 red onion, sliced; 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp smoked paprika; Salt and pepper, to taste; 1/2 cup BBQ sauce (plus more for brushing after baking)

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Sheet-Pan BBQ Pineapple Chicken is a sweet, smoky, and savory one-pan meal that’s as easy to make as it is delicious. Juicy chunks of chicken are roasted with colorful bell peppers, onions, and pineapple, all coated in a tangy BBQ sauce that caramelizes perfectly in the oven. I love how everything cooks together on one pan, making cleanup simple and the flavor unforgettable.

Why You’ll Love This Recipe

I love this recipe for its bold flavors and no-fuss prep. The combination of barbecue sauce and pineapple gives the dish a tropical twist that works so well with tender chicken and roasted veggies. It’s perfect for busy weeknights when I want something tasty without a sink full of dishes. Plus, it’s easy to customize with what I have in the fridge and pairs great with rice, noodles, or a fresh salad. 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, cut into chunks
Fresh pineapple chunks (or canned, drained)
Red bell pepper, sliced
Yellow or green bell pepper, sliced
Red onion, sliced
Olive oil
Salt and pepper
Garlic powder
Smoked paprika
BBQ sauce (my favorite store-bought or homemade)

Directions

I preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
I toss the chicken pieces with a little olive oil, garlic powder, smoked paprika, salt, and pepper in a bowl.
On the prepared baking sheet, I spread out the chicken, pineapple, bell peppers, and red onion in a single layer.
I drizzle about half of the BBQ sauce over everything and gently toss it all to coat.
I roast in the oven for 25-30 minutes, flipping once halfway through, until the chicken is fully cooked and the edges of the veggies are caramelized.
Once out of the oven, I brush the remaining BBQ sauce over the top and let it sit for a couple of minutes before serving.

Servings and timing

This recipe serves 4 people and takes about 40 minutes total—10 minutes for prep and 30 minutes for roasting. It’s quick, colorful, and ready to hit the table in under an hour.

Variations

I sometimes add zucchini, broccoli, or snap peas for extra veggies.
For a spicier kick, I use a spicy BBQ sauce or toss in sliced jalapeños before roasting.
If I don’t have fresh pineapple, I use canned chunks—just make sure they’re well-drained.
I’ve swapped the chicken for shrimp (adjusting the cook time to about 15 minutes).
For an Asian-inspired twist, I mix a little soy sauce or hoisin sauce into the BBQ before coating the chicken.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I’m ready to reheat, I use the microwave or toss the chicken and veggies back on a sheet pan to warm up in the oven at 350°F until heated through. If I freeze leftovers, I let them cool completely first, then store in a freezer-safe container for up to 2 months. Sheet-Pan BBQ Pineapple Chicken

FAQs

Can I use frozen pineapple?

Yes, I use frozen pineapple when fresh isn’t available. I thaw it and pat it dry first so it doesn’t release too much moisture on the pan.

What’s the best BBQ sauce for this recipe?

I go with a tangy, smoky BBQ sauce, but sweet or spicy sauces work great too. I pick one that complements the pineapple flavor without being too overpowering.

Do I need to marinate the chicken?

Not at all. Since the BBQ sauce adds so much flavor during roasting, I skip marinating. But if I have time, a quick 30-minute marinade in BBQ sauce makes the chicken even more flavorful.

Can I cook everything on foil instead of parchment?

Yes, foil works well and helps with easy cleanup. I lightly grease it or spray with nonstick spray to prevent sticking.

How do I know when the chicken is done?

I make sure the chicken is no longer pink inside and reaches an internal temperature of 165°F (74°C). The edges should be slightly golden, and the sauce should be bubbling.

Conclusion

Sheet-Pan BBQ Pineapple Chicken is one of my favorite easy dinners when I want big flavor without the mess. It’s colorful, satisfying, and full of that perfect mix of sweet, smoky, and savory. Whether I serve it over rice, wrap it in tortillas, or enjoy it straight from the pan, this dish always hits the spot.

Sheet-Pan BBQ Pineapple Chicken

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Author: lina
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Dinner
Method: Sheet Pan
Cuisine: American
Diet: Gluten Free

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Description

Sheet-Pan BBQ Pineapple Chicken is a vibrant one-pan dinner with sweet, smoky flavors from BBQ sauce and pineapple, combined with tender chicken and roasted vegetables. It’s quick to prep, easy to clean up, and perfect for weeknight meals.

Ingredients

1.5 lbs boneless, skinless chicken breasts or thighs, cut into chunks
2 cups fresh pineapple chunks (or canned, drained)
1 red bell pepper, sliced
1 yellow or green bell pepper, sliced
1 red onion, sliced
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
Salt and pepper, to taste
1/2 cup BBQ sauce (plus more for brushing after baking)

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Instructions

Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil.
In a bowl, toss chicken with olive oil, garlic powder, smoked paprika, salt, and pepper.
Spread chicken, pineapple, bell peppers, and onion on the baking sheet in a single layer.
Drizzle half the BBQ sauce over the top and toss to coat evenly.
Roast for 25–30 minutes, flipping halfway, until the chicken is cooked through and vegetables are caramelized.
Remove from oven, brush with remaining BBQ sauce, and let sit a couple of minutes before serving.