Grilled Barbecue Pineapple Chicken
Tender chicken baked with barbecue sauce, pineapple, bell peppers, onion, and jalapeño for a sweet, savory, and lightly spicy dinner ready in under 40 minutes.
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Servings: 6
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
This grilled barbecue pineapple chicken can be made gluten free by using a certified gluten-free barbecue sauce. Confirm that all additional ingredients, including pineapple and seasonings, are labeled gluten free to avoid cross-contamination.