Pineapple BBQ Chicken

Name: Pineapple BBQ Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 5 servings
Ingredients: 2 ½ lbs chicken thigh; 2 tsp garlic powder; 1 tsp salt; 1 tsp black pepper; ¼ cup barbecue sauce; 2 large sweet potato; 1 lb broccoli; 3 cups pineapple; 2 tbsp olive oil; 2 talks green onion

User Reviews

4.5

68 reviews

Excellent

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings
5 servings
Calories
555 kcal
Course
Main Course
Cuisine
American

Pineapple BBQ Chicken

Iris Warren

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Pineapple BBQ Chicken features boneless, skinless chicken thighs seasoned with garlic powder, salt, and black pepper, then coated in vinegar-based barbecue sauce. Roasting accompanies tender roasted sweet potatoes and seasoned broccoli, offering a wholesome balanced meal. Fresh or frozen pineapple adds a tropical sweetness that blends with the savory chicken and smoky sauce. This meal delivers a mix of textures and flavors that make it a satisfying dinner option.

Description

This Pineapple BBQ Chicken recipe centers on boneless, skinless chicken thighs seasoned simply with garlic powder, salt, and pepper, then slathered in a vinegar-based barbecue sauce. The chicken is roasted alongside diced sweet potatoes and seasoned broccoli, which are cooked separately on different oven racks to optimize roasting. The sweet potatoes develop a soft interior and crisp edges, while the broccoli is roasted or microwaved to tender crispness depending on preference.

The inclusion of pineapple chunks adds a hint of tropical sweetness and moisture, complementing the smoky and tangy barbecue sauce on the chicken. Olive oil helps with roasting and browning the vegetables evenly. The chicken thighs provide juicy meat that balances the array of roasted vegetables and fruit. Green onions may be added as a garnish for color and subtle onion flavor.

This dish packages together contrasting textures, such as tender vegetables and meat with caramelized edges, making it an approachable and flavorful meal. The method allows flexibility in vegetable cooking style, whether roasting or microwaving. This recipe suits a single-dish dinner or meal prep with a balanced combination of protein, starch, and vegetables.

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Ingredients

Servings

2 ½ lbs chicken thigh boneless, skinless
2 tsp garlic powder
1 tsp salt
1 tsp black pepper
¼ cup barbecue sauce I use the brand Gates, vinegar based
2 large sweet potato
1 lb broccoli I use the chopped broccoli for ease, frozen
3 cups pineapple fresh or frozen
2 tbsp olive oil
2 talks green onion optional for garnish

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Instructions

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For the Potatoes and Broccoli

Preheat the oven to 425°F.
Chop the potatoes into a medium dice. Add to a bowl with 1 tbsp (15g) of oil and salt and pepper. Toss to coat and lay out on an oiled sheet pan. Roast for 20-25 minutes, flipping halfway through. ⁣⁣Cook until you’ve reached you’re desired doneness. ⁣
You can cook the broccoli any way you like. Microwaving it is fine if you want the easiest option. To roast it, cut the large pieces so that they are in manageable sizes. Toss the broccoli with salt and pepper.
Spray a sheet pan with oil and spread the broccoli across the surface. Place into the oven with the potatoes on the top shelf, above the broccoli. If you place it below the potatoes, the steam released from the broccoli could prevent the potatoes from browning. Leaving a small crack in the oven door to allow for the steam to release can help both trays cook better. Roast the broccoli for about 20 minutes or until cooked to your liking.

For the Chicken

In a large bowl add 1 tbsp (15g) of oil, 2 tsp (6g) of garlic powder, 1 tsp (6g) salt, and 1 tsp (3g) pepper. Mix together and add in the chicken thighs. Toss to fully coat.
Heat a grill pan or skillet over medium high heat. Add in the chicken thighs and cook for about 3 minutes each side to brown. Cook the chicken in batches if your skillet is not large enough. They don't have to be fully cooked through at this step.
Cut the chicken into a medium dice and return it back to the pan. Add ¼ (60g) cup of BBQ sauce and stir. Allow the sauce to caramelize a bit on the surface of the chicken.

For the Pineapple

The pineapple can be fresh, frozen, or canned. I use frozen because it is easiest. The pineapple is my favorite part of this recipe and provides awesome flavor to the final dish. If you are cutting it fresh, you'll want to cut it into a large dice.