Grease a baking dish with cooking spray.
Season chicken breasts with salt and pepper.
Arrange the chicken breasts in a baking dish and top with 1/3 of the barbecue sauce; rub in the barbecue sauce, then top with pineapple chunks.
Add remaining barbecue sauce on top and cover with plastic wrap; place in the fridge for 30 minutes and up to 2 hours.
When ready to bake, preheat the oven to 400˚F. Remove plastic wrap. Drizzle olive oil over the chicken.
Bake 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.
Calories: 291 kcal | Carbohydrates: 37 g | Protein: 25 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 0.01 g | Cholesterol: 73 mg | Sodium: 501 mg | Potassium: 678 mg | Fiber: 2 g | Sugar: 32 g | Vitamin A: 185 IU | Vitamin C: 15 mg | Calcium: 40 mg | Iron: 1 mg | Net Carbs: 35 g
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.