Sheet-Pan BBQ Pineapple Chicken
This Sheet-Pan BBQ Pineapple Chicken is a weeknight dinner winner that brings together juicy chicken thighs, caramelized pineapple chunks, and a smoky-sweet BBQ glaze — all roasted together on a single pan in under 45 minutes. The pineapple turns golden and jammy in the oven while the BBQ sauce builds into a deeply caramelized glaze, creating bold flavors that taste like you spent hours in the kitchen. It's naturally gluten-free adaptable, kid-friendly, and cleanup couldn't be easier.
Equipment
- Large rimmed sheet pan 18x13 inch recommended
- Parchment paper or aluminum foil For easy cleanup
- Large mixing bowl
- Small mixing bowl
- Whisk
- Tongs
- Meat thermometer Instant-read recommended
- Knife and cutting board
- Measuring cups and spoons
- Wire baking rack (optional) for crispier chicken
- Pastry brush or spoon For basting
Ingredients
- 2 lbs boneless, skinless chicken thighs 900g
- 1½ cups pineapple chunks, fresh or canned drained if canned (about 1 cup drained)
- ¾ cup BBQ sauce store-bought or homemade
- 2 tablespoons pineapple juice reserved from the can, or fresh
- 1 tablespoon olive oil
- 1 tablespoon soy sauce low-sodium recommended
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 red bell pepper cut into 1-inch pieces
- 1 green bell pepper cut into 1-inch pieces
- ½ red onion cut into wedges
For Garnish
- fresh cilantro or sliced green onions optional, for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil and lightly grease with olive oil or cooking spray.
- In a small bowl, whisk together the BBQ sauce, pineapple juice, soy sauce, and brown sugar until smooth. Divide the sauce — use half for coating the chicken and reserve the other half for basting.
- Pat the chicken thighs completely dry with paper towels. Drizzle with olive oil, then toss with garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.
- Pour half the prepared BBQ pineapple sauce over the seasoned chicken and toss to coat. For deeper flavor, let it marinate 15–30 minutes at room temperature or up to 4 hours in the refrigerator.
- Cut the bell peppers into 1-inch pieces and the red onion into wedges. Drain and pat the pineapple chunks dry, then toss everything with a drizzle of olive oil and a pinch of salt.
- Spread the vegetables and pineapple in a single layer across the prepared pan, then nestle the chicken thighs on top, spaced at least an inch apart. Brush extra BBQ sauce over the top of each piece.
- Place the pan on the center rack and roast at 425°F (220°C) for 20 minutes undisturbed, until the chicken starts to turn golden and the pineapple edges begin to caramelize.
- Remove the pan from the oven and baste each chicken thigh with the reserved fresh BBQ sauce. Return to the oven for 8–10 more minutes until the chicken is deeply golden and reaches 165°F (74°C) internally.
- Let the chicken rest on the pan for 5 minutes, then spoon pan juices over the top. Garnish with fresh cilantro or sliced green onions and serve immediately.
Notes
- Pat the chicken completely dry before seasoning — moisture is the enemy of caramelization and will cause the chicken to steam rather than brown.
- Don't crowd the pan. If needed, use two sheet pans so everything has room to roast properly rather than steam.
- Always divide the BBQ sauce before it touches raw chicken. Never use sauce that has been in contact with raw meat for basting or serving.
- For extra-sticky, charred edges, switch the oven to broil for the last 2–3 minutes — watch closely to avoid burning.
- Use juice-packed canned pineapple, not pineapple in heavy syrup, which is too sweet and can burn.
- If using fresh pineapple, limit the marinade time to 30 minutes — bromelain enzymes in raw pineapple can break down chicken texture if left too long.
- Chicken breasts can be substituted — reduce total cook time to 20–22 minutes and monitor with a thermometer.
- Leftovers keep in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat in a 375°F oven for 10–12 minutes for best results.
- For a spicy version, stir 1–2 teaspoons of sriracha or a pinch of cayenne into the BBQ sauce before using.
- Serve over steamed white rice or cilantro lime rice to soak up all the caramelized pan juices.
Nutrition
Serving: 1ServingCalories: 420kcalCarbohydrates: 38gProtein: 36gFat: 14gSaturated Fat: 3.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 135mgSodium: 820mgPotassium: 680mgFiber: 2gSugar: 28gVitamin A: 20IUVitamin C: 85mgCalcium: 4mgIron: 10mg
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