Name: Baked Pineapple Chicken with Barbecue Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 3 large boneless skinless chicken breasts; 12 tablespoons barbecue sauce (divided, thick works best); 2 cups pineapple (sliced or rings); 3 tablespoons dark brown sugar; 1 tablespoon soy sauce

There’s something truly magical about the blend of tangy pineapple and smoky barbecue sauce baked into tender chicken. This Baked Pineapple Chicken with Barbecue Sauce Recipe is an easy, five-ingredient dish that brings bright, bold flavors with minimal fuss—perfect for busy weeknights yet impressive enough for guests.

A white plate holds a meal with three main layers: a base layer of white rice spread out at the bottom, a middle layer of light golden cooked chicken pieces placed over the rice, and a top layer of shiny brown sauce with several slices of golden caramelized pineapple on the chicken. On one side of the plate, there is a pile of bright green broccoli. A fork is holding a small piece of chicken along with some sauce and pineapple slice close to the front left part of the image. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Pineapple Chicken with Barbecue Sauce Recipe
Top Tip
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Pineapple Chicken with Barbecue Sauce Recipe

Why You'll Love This Recipe

I've made this Baked Pineapple Chicken with Barbecue Sauce Recipe countless times, and what keeps me coming back is how effortlessly it comes together while packing a punch of flavor. It’s juicy, sweet, and smoky all at once, with just the right balance that satisfies everyone at the table.

Simplicity: Only five ingredients, nothing complicated, which means you can whip it up quickly after a hectic day.
Flavor Punch: The combination of barbecue sauce with pineapple and brown sugar creates a delicious sweet-and-savory glaze that’s irresistible.
Juicy and Tender: Baking the chicken with the pineapple slices keeps it moist and adds a lovely tropical twist.
Family Favorite: This recipe is a hit with kids and adults alike, making dinner time easier and more enjoyable.

Ingredients & Why They Work

Every ingredient in this recipe plays a key role in creating that perfect balance between sweet, savory, and tangy flavors. When you shop, choose a thick barbecue sauce—it really helps the glaze stick to the chicken and pineapple during baking.

Flat lay of three large, boneless, skinless chicken breasts, a small white ceramic bowl with thick, glossy barbecue sauce, a few fresh pineapple rings arranged neatly, a small white bowl filled with dark brown sugar, and another small white bowl containing dark soy sauce, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Boneless, skinless works best to soak up the sauce and cook evenly without extra fat.
Barbecue sauce: A thick, flavorful sauce adds smoky sweetness that pairs perfectly with the pineapple. I like to use a bold, slightly spicy BBQ sauce for extra depth.
Pineapple slices or rings: Fresh or canned pineapple works, but fresh gives the best texture and natural sweetness.
Dark brown sugar: Adds a rich caramel note that balances the tanginess from the sauce and pineapple.
Soy sauce: Just a splash adds savory umami and depth, boosting the overall flavor profile.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe is incredibly forgiving and flexible, so feel free to put your own spin on it. I often tweak it depending on what’s in season or what flavors I’m craving.

Variation: Sometimes I swap out the soy sauce for a little Worcestershire sauce to give it a deeper smoky tang.
Spice it up: If you like a kick, add a pinch of cayenne or chili powder to the barbecue sauce before brushing—it balances beautifully with the sweetness.
Make it gluten-free: Just be sure to use gluten-free soy sauce or tamari, and check your barbecue sauce labels.
Extra veggies: I’ve tossed sliced bell peppers or red onion on top with the pineapple for a colorful, crunchy boost.

Step-by-Step: How I Make Baked Pineapple Chicken with Barbecue Sauce Recipe

A white plate with a textured rim holds three layers: the bottom layer is white rice with small grains, the middle layer is a piece of cooked chicken with a light brown glaze, and the top layer shows golden yellow pineapple slices coated in a shiny orange sauce. On one side of the plate, there is a small bunch of bright green broccoli florets. The plate is set on a white marbled surface with a blurred background that includes a tray with more pineapple-topped chicken. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Coat the Chicken

Start by preheating your oven to 425°F and lining a rimmed baking pan with foil for easy cleanup. Slice each chicken breast in half lengthwise to make six thin cutlets. Brush both sides generously with barbecue sauce—use about 2 tablespoons per piece. This ensures every bite is flavorful and moist. Don’t be shy with the brush here.

Step 2: Layer the Pineapple and Sweet Paste

Arrange your pineapple slices or rings evenly on top of each barbecue-coated chicken piece. In a small bowl, mix dark brown sugar with soy sauce until it forms a thick paste. This simple glaze adds a caramelized finish and complements the barbecue’s tang. Spoon this paste over the pineapple – it’s the secret to that beautiful color and flavor once baked.

Step 3: Bake and Baste

Place the baking pan in the oven uncovered and bake for 20 minutes. In the last few minutes, spoon some of the pan juices over the chicken and pineapple slices to keep everything moist and maximize flavor. This little step helps create a sticky glaze that clings perfectly to the chicken.

Step 4: Rest Before Serving

Once baked, remove the chicken from the oven and cover loosely with foil. Let it rest for about 5 minutes—this helps the juices redistribute and results in tender, juicy chicken. Skipping this step can dry the meat out, so give yourself those extra minutes.

Top Tip

Having made this recipe more times than I can count, these tips make a huge difference between good and fantastic chicken every time.

Pre-slice for Even Cooking: Cutting the chicken breasts into cutlets helps them cook evenly and faster, preventing dryness.
Use Thick Barbecue Sauce: A runny BBQ sauce won’t cling as well. I’ve learned that a thicker sauce creates a better glaze and flavor coating.
Don’t Skip the Resting Time: It made such a difference when I started resting the chicken—now it’s always tender, never dry.
Don’t Overbaste: Spoon the sauce over gently in the last 2-3 minutes of baking; overdoing it can wash away the glaze.

Garnishes

I love sprinkling chopped fresh cilantro or green onions on top for a pop of color and fresh flavor. Sometimes, a sprinkle of toasted sesame seeds adds a nice nutty crunch that complements the pineapple beautifully.

Side Dishes

This chicken pairs wonderfully with a simple coconut rice or even a light mixed greens salad tossed with a citrus vinaigrette. Roasted sweet potatoes are also a favorite for soaking up any extra sauce we're left with on the plate.

Creative Ways to Present

For special dinners, I’ve served this chicken over a bed of grilled pineapple slices with charred lime wedges on the side. Playing with layering really amps up the visual appeal and makes guests feel the meal is extra special.

Make Ahead and Storage

Storing Leftovers

After cooling, I store leftovers in an airtight container in the fridge for up to 3 days. Because of the fruit and sauce, it stays moist; just be sure to reheat gently to avoid drying out the chicken.

Freezing

I’ve frozen leftover chicken without the pineapple on top to maintain better texture, then thawed it overnight in the fridge. When reheated, it still tastes great and reheats evenly without the fruit breaking down too much.

Reheating

I recommend reheating in a 350°F oven, covered loosely with foil, for 10-15 minutes. This keeps the chicken juicy and warms the pineapple nicely without making it mushy.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs will work nicely and tend to stay even more tender and juicy. Just adjust baking time slightly — thighs may need a few extra minutes depending on their thickness.

What type of barbecue sauce is best for this recipe?

I find thick, smoky barbecue sauces with a hint of sweetness work best. Avoid super runny or very vinegary sauces, as they don’t stick well and can overpower the pineapple’s flavor.

Can I make this recipe ahead of time?

You can assemble the chicken and pineapple with the glaze in advance and keep it refrigerated for up to 6 hours before baking. For best texture and flavor, bake fresh just before serving.

Is fresh pineapple better than canned?

Fresh pineapple offers a brighter, crisper texture and fresher taste. But canned pineapple slices work fine in a pinch—just drain them well to avoid excess liquid during baking.

Final Thoughts

This Baked Pineapple Chicken with Barbecue Sauce Recipe has quickly become one of my go-to meals when I want comfort food with a twist. The sweet, smoky flavors combined with juicy chicken never fail to put smiles around the table. Trust me, once you try it, this will be a recipe you come back to over and over—you’ll love how easy it is to make and how delicious everyone finds it. So go ahead, gather your ingredients, and let this chicken bring a little tropical magic to your dinner tonight.