Chicken baked with barbecue sauce, pineapple, bell peppers, onion, and jalapeño until sweet, sticky, and full of flavor.
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This Grilled Barbecue Pineapple Chicken honestly started as a bit of a shrug. One of those “I guess this could work?” dinners. I’d had a long day, the kind where even deciding what to cook feels exhausting, and grilling outside felt like too much commitment. I wanted something that felt summery without actually standing over a grill swatting mosquitoes. Sound familiar?
I remember pulling pineapple out of the fridge and thinking about all those backyard barbecues growing up—paper plates, sticky fingers, someone always burning the burgers just a little. Pineapple showed up a lot back then. Sometimes on the grill, sometimes dumped into random dishes because it felt festive. Pairing it with barbecue chicken felt obvious… and also a little risky. Sweet fruit with BBQ sauce can be incredible—or just weird. No in-between.
But when this baked barbecue pineapple chicken came out of the oven, bubbling and caramelized around the edges, I knew it was a yes. The smell alone felt like summer, even though I was still in socks. Now it’s one of those recipes I make when I want comfort food that doesn’t feel heavy, fun food that doesn’t require much thinking. It’s casual. A little messy. And somehow always hits the spot.
Why you’ll Love this Grilled Barbecue Pineapple Chicken?
There’s something about Grilled Barbecue Pineapple Chicken that feels balanced without trying too hard. You’ve got sweet pineapple, smoky barbecue sauce, tender chicken, and veggies that soak up all that flavor like they were meant to be there. It’s bold, but not overwhelming. Sweet, but not dessert-sweet.
I also love that it doesn’t demand perfection. If your chicken pieces aren’t perfectly even, it’s fine. If your pineapple chunks are a little big, also fine. This is one of those pineapple barbecue chicken recipes that fits into real life—kids wandering through the kitchen, music playing too loud, maybe you sneaking a taste before it’s “ready.” That kind of dinner just feels better, doesn’t it?
Ingredient Notes
Before you start, here’s a quick, real-world look at what goes into this grilled barbecue pineapple chicken and why it works.
- Chicken Breasts – Lean, simple, and easy to cut into bite-size pieces. They cook evenly and soak up the sauce like champs.
- Barbecue Sauce – Use what you already love. Sweet, smoky, spicy… it all works. I lean smoky, but I’ve changed my mind before.
- Pineapple Chunks – Fresh or frozen is totally fine. Pineapple is what gives this dish that “wait, what’s in this?” factor.
- Bell Peppers – Red or green, whatever’s around. They soften but still hold their shape, which I appreciate.
- Onion – Thin slices melt into the sauce and quietly make everything taste better.
- Jalapeño – Optional, but nice. It adds a gentle heat that keeps the sweet BBQ pineapple chicken from feeling flat.
- Salt & Pepper – Simple seasoning, but it pulls the whole thing together.
How to Make Grilled Barbecue Pineapple Chicken?
Step 1: Get the Basics Ready
Preheat your oven to 400°F and coat a baking dish with cooking spray. While it heats up, slice the onion thin, chop the bell peppers into bite-size pieces, and dice the jalapeño. I like doing all this first—it makes the rest feel easier, even if it’s mostly in my head.
Step 2: Sauce the Chicken
Toss the chopped chicken with about two-thirds of the barbecue sauce. Let it sit for around 15 minutes. Is this a strict rule? Not really. But it does help the chicken pick up more flavor before baking, and I think it’s worth the short wait.
Step 3: Assemble Everything
Spread the onion slices across the bottom of the baking dish. Top with the marinated chicken, bell peppers, and pineapple chunks. Brush the remaining barbecue sauce over everything and gently toss so it’s coated. Sprinkle the jalapeño on top, then season with salt and pepper. At this point, it already smells good—and it’s not even cooked yet.
Step 4: Bake and Trust the Process
Bake uncovered for 30–35 minutes, until the chicken reaches 165°F internally. The sauce thickens, the pineapple caramelizes a bit, and everything turns sticky and glossy. When it’s done, spoon those extra juices over the chicken. That part? Don’t skip it.
Storage Options
Leftover Grilled Barbecue Pineapple Chicken keeps surprisingly well. Store it in an airtight container in the fridge for up to four days. Reheat gently so the chicken stays tender. You can freeze it too—perfect for those future nights when cooking feels like a lot and you’re grateful past-you had a plan.
Variations & Substitutions
This barbecue pineapple chicken recipe is very forgiving, which is probably why I keep coming back to it.
- Swap chicken breasts for thighs if you want something extra juicy.
- Use a spicy barbecue sauce to turn up the heat.
- Add broccoli, zucchini, or whatever veggie needs using up.
- Skip the jalapeño if heat isn’t your thing—or add more if it is.
- Try teriyaki sauce instead of BBQ for a different sweet-savory vibe.
Ever cook something once and immediately think, Next time I’ll try it this way? Same.
What to Serve With Grilled Barbecue Pineapple Chicken?
This sweet and savory pineapple barbecue chicken works with just about anything. Rice is a classic—white, brown, whatever you’ve got. Quinoa or cauliflower rice works if you want something lighter. It’s great with coleslaw, grilled corn, or a simple salad. And yes, it’s amazing tucked into tortillas for quick barbecue pineapple chicken tacos. I don’t make the rules.
FAQ
Can I actually grill this instead of baking it?
You can, but baking is easier. If you grill it, skewers or a grill pan help keep everything in place.
Is it spicy?
Not really. The jalapeño adds mild heat, but it’s easy to adjust.
Can I use canned pineapple?
Yes, just drain it well. Fresh or frozen gives the best texture, though.
Is this good for meal prep?
Absolutely. It reheats well and keeps its flavor, which is always a win.
If dinner’s been feeling repetitive lately, this Grilled Barbecue Pineapple Chicken might be the little shake-up you need. Sweet, smoky, easy, and just different enough to feel fun. So tell me—are you adding extra pineapple, or extra barbecue sauce?
Grilled Barbecue Pineapple Chicken
Ingredients
- 2 lb boneless skinless chicken breasts cut into bite-size pieces
- 1 c barbecue sauce divided
- 1 large onion thinly sliced
- 2 bell peppers red and/or green, chopped
- 12 oz pineapple chunks fresh or frozen and thawed
- 1 jalapeño seeded and finely diced
- 1/2 tsp salt
- 1/2 tsp black pepper
- Cooking spray for greasing the baking dish
Instructions
- Preheat the oven to 400°F (200°C). Lightly coat a large baking dish with cooking spray and set aside.
- Prepare the vegetables by slicing the onion thinly, chopping the bell peppers into bite-size pieces, and seeding and dicing the jalapeño. Set aside.
- In a large mixing bowl, combine the chopped chicken with 2/3 cup of the barbecue sauce. Toss until the chicken is evenly coated. Allow the chicken to marinate for approximately 15 minutes.
- Arrange the sliced onion evenly across the bottom of the prepared baking dish. Layer the marinated chicken over the onions, followed by the bell peppers and pineapple chunks. Brush the remaining barbecue sauce over the top and gently toss to coat all ingredients. Sprinkle the diced jalapeño evenly over the dish and season with salt and black pepper.
- Bake uncovered for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Remove from the oven and spoon the sauce and juices over the chicken before serving.
Notes
