Pineapple Barbecue Chicken
Published Aug 30, 2026
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This pineapple barbecue chicken recipe is a one-pan, 3-ingredient weeknight chicken dinner with plenty of sweet, tangy, savory flavor. It has juicy baked chicken breasts slathered with your favorite smoky barbecue sauce and topped with canned pineapple.
Juicy Baked Barbecue Chicken With Pineapple
This pineapple barbecue chicken recipe combines juicy baked chicken breasts with homemade barbecue sauce and tropical canned pineapple. It’s a delicious, easy chicken dinner that I can throw into the oven in 10 minutes on a busy weeknight, with enough time to whip up a side of rice or veggies while it bakes. Everything bakes in one pan, so cleaning up is just as quick.
When I have more time, I like to toss everything together in a baking dish ahead of time to let it marinate. The smoky, sweet-tangy flavors are so good, and they’re even better after an hour in the fridge.
I’ll serve this saucy pineapple BBQ chicken with corn ribs, a Hawaiian macaroni salad, or homemade mac and cheese for a summer cookout. Or, I add vegetables and turn it into my sheet pan Hawaiian chicken. I think you’re going to love it!
Why I Can’t Get Enough of This Pineapple Barbecue Chicken Recipe
- Only 3(ish) ingredients. Apart from salt and pepper, you need just chicken, your favorite barbecue sauce, and a can of pineapple.
- No grill needed, and just 10 minutes of hands-on prep. Afterward, let the chicken marinate or pop it straight into the oven.
- Family-friendly. Kids and adults love the mild, sweet-savory flavors of this barbecue chicken.
- Saucy pineapple chicken goes with everything! Since I use boneless, skinless chicken breasts, it’s easy to shred the leftovers to make pulled chicken sandwiches or sliders. Sweet-sticky barbecue chicken is great for feeding a crowd on game day. Just sayin’.
For a variation without barbecue sauce, check out my recipe for Hawaiian baked chicken.
Only 3 Ingredients
All you need for this easy, one-pan tropical chicken recipe is the following ingredients, plus pantry staples like salt, pepper, and olive oil to season. See the recipe card below for the full recipe details.
- Chicken – I use boneless, skinless chicken breasts. Bone-in chicken or chicken thighs also work, though these will be juicier and will take longer to cook.
- Barbecue Sauce – Your favorite store-bought barbecue sauce will work, but I highly recommend my homemade honey barbecue sauce.
- Pineapple Chunks – Drained if you’re using canned. You can also chop up pineapple rings into smaller chunks.
Success Tips
- Check the chicken for doneness. The cooking time varies a little depending on the size and thickness of the chicken. Use an instant-read thermometer to check that the internal temperature reaches 165ºF.
- Remember to drain the canned pineapple; otherwise, the dish will be too watery.
- If you’re using fresh pineapple, chop it into bite-sized chunks. It won’t be quite as juicy as canned pineapple, but the flavor will still be delicious.
- Spice it up. Go ahead and use a spicier barbecue sauce, or mix hot sauce in with what you have. You can also add diced jalapeños or chili flakes.
Serving Pineapple Barbecue Chicken
Turning this baked barbecue pineapple chicken into a meal is pretty effortless. It goes with just about anything, from a quick side of air fryer French fries to steamed broccoli. These are easy serving ideas loved by my family and friends.
- With rice: This saucy pineapple chicken goes great with a bed of jasmine rice or low-carb cauliflower rice for a filling meal.
- Cornbread: Serve this barbecue chicken with sweet potato cornbread or cornbread pancakes on the side.
- BBQ sides: Pair with comforting sides like loaded potato salad or slow cooker mac and cheese.
- Sandwiches: Shred the chicken and pile it onto fluffy Hawaiian rolls with coleslaw for easy BBQ chicken sliders.
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Pineapple Barbecue Chicken
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Ingredients
- 1 pound boneless, skinless chicken breasts, (breasts should be 4 ounces each)
- salt and freshly ground black pepper, to taste
- ½ cup honey barbecue sauce, divided
- 1 can (20 ounces) pineapple chunks, drained
- ½ tablespoon olive oil
Instructions
- Prep the chicken. Grease a baking dish with cooking spray. Season the chicken breasts with salt and pepper. Arrange the chicken breasts in the baking dish and top with 1/3 of the barbecue sauce; rub in the barbecue sauce, then top with pineapple chunks.
- Marinate. Add the remaining barbecue sauce on top, cover with plastic wrap, and refrigerate for 30 minutes or up to 2 hours.
- When ready to bake, preheat the oven to 400ºF. Remove the plastic wrap. Drizzle olive oil over the chicken.
- Bake. Bake the chicken uncovered for 32 to 35 minutes or until the chicken's internal temperature reads 165˚F. Use an Instant Read Meat Thermometer to check for doneness. Cooking time will depend on the size and thickness of the chicken breasts. Remove from oven; let stand 5 minutes before serving.
- Serve. Remove from the oven; let the chicken rest for 5 minutes before serving.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Pineapple Barbecue Chicken
The three quick steps to make the juiciest, sweet-smoky pineapple barbecue chicken really couldn’t be easier. For best results, give your chicken at least 30 minutes to marinate in the BBQ sauce before baking.
- Prep the chicken. First, season the chicken with salt and pepper. Add it to a greased baking dish with the barbecue sauce. Rub the sauce generously over the chicken, then top with pineapple chunks.
- Marinate. Cover the dish and place it in the fridge to chill for 30 minutes, or up to 2 hours. This step is optional, but it does bring the flavor up several notches.
- Bake. When ready, take the chicken out of the fridge, drizzle it with olive oil, and bake it uncovered at 400ºF for 30-35 minutes. Rest the chicken for a few minutes after baking and before serving. Enjoy!
Storage and Reheating
- Refrigerate. Store the leftover pineapple barbecue chicken in an airtight container in the fridge for 3-4 days.
- Reheat. Warm up the chicken in the oven covered in foil, or in the microwave.
- Freeze. Freeze this pineapple barbecue chicken in a freezer-safe container or Ziploc bag for up to 2 months. Thaw it fully in the fridge before reheating.
Could I cook rice under the chicken and use the drained pineapple juice as some of the rice cooking liquid and how? Thanks!
This was awesome! I added jalapenos to this prior to cooking and it added a spicy kick!
I’m wondering where the 450 mg of sodium per serving is coming from – anyway to cut down on that ?
Hi! Yep, you can cut down on the salt, but will need to find a barbecue sauce that is low in sodium.
Was wondering if you drain the pineapple before adding it to the chicken.
Yes the recipe states pineapple drained I wpnder that also so iI read closely making this today with rice yum
I loved this!!!! What an easy and tasty dinner. My kids absolutely loved it, and they can be really picky :). I made it exactly as written. I used sweet baby rays honey barbq sauce. And I paired it with white rice and broccoli. Definitely added to my weekly menus :))))
How about Chicken Thighs? Was thinking of trying it with them but wondered about the fat getting really greasy at the bottom. Boneless Skinless of course, so might be ok… maybe i’ll raise them on a rack? What’s your opinion? BTW I’ve made this recipe a few times with breasts and it’s amazing!
I can’t wait to try this recipe! Was wondering if I can let it sit in the refrigerator for more than 2 hours? We like to eat dinner kind of early and it would work better for me to throw the dish together in the morning and cook when I get home. Thoughts?
I went to culinary school. The reason they are telling you to let sit is so that the flavors can soak into the chicken. The longer the better (up to about 24 hrs. At that point you need to use it as chicken thawed is only good for about 48 hours)
Silly question but I don’t have much experience cooking chicken, but I live in Colorado. Do I need to increase my cooking time since I’m in high altitude? And if yes by how much?
I live in Denver and I may adjust my baking times by a few, but rarely my meal dishes …. it’s more depending on the accuracy of your oven temps 🙂 Cook for the allotted time initially and check with a meat thermometer to ensure it’s cooked thru 🙂
Made this tonight and it was a hit, and so quick and easy! I always use thighs and they turned out very juicy and tender. Served it over rice. Next time I will add more sauce and maybe cut the chicken into bite size pieces.
Do you have to put it in the fridge first? that makes the prep time so much longer. im wondering if you can just put it right into the oven.
Hi! You can most definitely just pop it in the oven. I like to put it in the fridge when I have a bit of time just to heighten the flavor a bit and soften the chicken.
They said you didnt have to put it in the fridge but that it would give it more taste just like marinating