Name: Sheet-Pan BBQ Pineapple Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1½ lbs boneless, skinless chicken breasts or thighs, cut into chunks; 1½ cups pineapple chunks (fresh or canned, drained); 1 cup barbecue sauce (smoky or honey-based recommended); 2 bell peppers (red, yellow, or green), sliced; 1 medium red onion, sliced; 1½ tbsp olive oil; 1 tsp garlic powder; Salt, to taste; Black pepper, to taste; Optional garnish: chopped fresh cilantro or green onions

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Sheet-Pan BBQ Pineapple Chicken is a vibrant, sweet-and-savory meal that’s as easy as it is delicious. Tender chicken baked with juicy pineapple chunks, smoky barbecue sauce, and colorful veggies—all roasted together on a single pan for minimal cleanup and maximum flavor. It’s a tropical twist on a comfort food classic that I love making for quick weeknight dinners.

Why You’ll Love This Recipe

I love how this recipe combines the bold, smoky flavor of BBQ with the sweetness of pineapple. It’s a perfect balance that feels both hearty and refreshing. Since it’s all made on one pan, cleanup is a breeze—no pile of pots to worry about. Plus, it’s super versatile, so I can mix in different vegetables or serve it over rice, quinoa, or even tucked into wraps. It’s a weeknight win every time.

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
Pineapple chunks (fresh or canned, drained if using canned)
Barbecue sauce (my favorite is smoky or honey-based)
Bell peppers (red, yellow, or green)
Red onion
Olive oil
Garlic powder
Salt
Black pepper
Optional: fresh cilantro or green onions for garnish

Directions

I preheat the oven to 400°F and line a baking sheet with parchment paper or foil for easy cleanup.
I cut the chicken into large bite-sized pieces and season it with garlic powder, salt, and pepper.
I slice the bell peppers and onions, then toss them with olive oil and a pinch of salt.
On the sheet pan, I arrange the seasoned chicken, pineapple chunks, and veggies in a single layer.
I drizzle barbecue sauce generously over the chicken and gently toss everything to coat.
I roast the sheet pan in the oven for about 25–30 minutes, or until the chicken is cooked through and the vegetables are tender.
If I want a bit of caramelization, I broil it for 2–3 minutes at the end.
I finish with a sprinkle of chopped cilantro or green onions before serving.

Servings and timing

This recipe serves 4 people.

Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes

Variations

I sometimes swap chicken for shrimp or tofu when I want a lighter or vegetarian version. For extra spice, I mix some sriracha or hot sauce into the BBQ sauce. I’ve also added zucchini, broccoli, or snap peas depending on what I have on hand. To make it even heartier, I serve it over coconut rice or stuff it into warm tortillas for BBQ pineapple tacos.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a skillet over medium heat or microwave it until hot. If I want to crisp it back up a bit, I pop it under the broiler for a couple of minutes. It reheats really well and makes an easy lunch the next day.

FAQs

Can I use canned pineapple for this recipe?

Yes, I use canned pineapple chunks often. I just make sure to drain them well so the dish doesn’t get too watery.

What’s the best cut of chicken to use?

I like using boneless, skinless chicken thighs for their juiciness, but chicken breasts work great too. Just make sure not to overcook them.

Can I prep this meal ahead of time?

Absolutely. I often chop everything and marinate the chicken in BBQ sauce the night before. Then I just assemble it on the sheet pan and bake when ready.

How do I know when the chicken is fully cooked?

I check that the chicken reaches an internal temperature of 165°F. It should be cooked through with no pink in the center.

Can I grill this instead of baking?

Yes, I’ve made a grilled version by skewering the ingredients and brushing them with BBQ sauce. It works great on an outdoor grill or grill pan.

Conclusion

Sheet-Pan BBQ Pineapple Chicken is one of those easy, crowd-pleasing dinners I keep in regular rotation. It’s colorful, flavorful, and ready in under an hour with very little mess. Whether I’m feeding the family or meal prepping for the week, this recipe delivers tropical vibes and smoky comfort in every bite.

Sheet-Pan BBQ Pineapple Chicken

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This Sheet-Pan BBQ Pineapple Chicken is a quick, flavor-packed dinner that combines juicy chicken, sweet pineapple, colorful veggies, and smoky barbecue sauce—all roasted together on one pan. It’s the perfect tropical-inspired weeknight meal with minimal cleanup and maximum flavor.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Dinner, Main Dish
Method: Sheet Pan / Roasting
Cuisine: American, Tropical-Inspired
Diet: Gluten Free

Ingredients

1½ lbs boneless, skinless chicken breasts or thighs, cut into chunks
1½ cups pineapple chunks (fresh or canned, drained)
1 cup barbecue sauce (smoky or honey-based recommended)
2 bell peppers (red, yellow, or green), sliced
1 medium red onion, sliced
1½ tbsp olive oil
1 tsp garlic powder
Salt, to taste
Black pepper, to taste
Optional garnish: chopped fresh cilantro or green onions

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Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
Season chicken pieces with garlic powder, salt, and pepper.
In a bowl, toss bell peppers and onions with olive oil and a pinch of salt.
Arrange chicken, pineapple, and vegetables on the prepared sheet pan in a single layer.
Drizzle barbecue sauce over the chicken and gently toss to coat everything evenly.
Roast in the oven for 25–30 minutes, or until the chicken is cooked through and vegetables are tender.
Optional: Broil for 2–3 minutes at the end for a caramelized finish.
Garnish with fresh cilantro or green onions before serving.

Notes

Substitute chicken with shrimp or tofu for variation.
Add veggies like zucchini, snap peas, or broccoli based on preference.
Mix hot sauce or sriracha into the BBQ sauce for a spicy kick.
Serve over coconut rice, quinoa, or wrap in tortillas for BBQ pineapple tacos.
Store leftovers in the fridge for up to 4 days. Reheat in skillet, microwave, or under broiler.