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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.

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

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Season chicken pieces with garlic powder, salt, and pepper.
  3. In a bowl, toss bell peppers and onions with olive oil and a pinch of salt.
  4. Arrange chicken, pineapple, and vegetables on the prepared sheet pan in a single layer.
  5. Drizzle barbecue sauce over the chicken and gently toss to coat everything evenly.
  6. Roast in the oven for 25–30 minutes, or until the chicken is cooked through and vegetables are tender.
  7. Optional: Broil for 2–3 minutes at the end for a caramelized finish.
  8. 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.

Nutrition

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