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)
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.
Notes
- Use well-drained canned pineapple if fresh isn’t available.
- Add extra veggies like zucchini or broccoli for variety.
- For a spicy kick, use spicy BBQ sauce or add sliced jalapeños.
- Swap chicken for shrimp (cook time ~15 minutes).
- Mix in soy or hoisin sauce for an Asian twist.
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 18g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
