why make this recipe
Sheet-Pan BBQ Pineapple Chicken is a delicious and easy meal that combines sweet and savory flavors. With juicy chicken, tangy pineapple, and a special BBQ sauce, this dish is perfect for family dinners or gatherings with friends. It’s simple to make, and you can cook everything on one pan, making cleanup a breeze!
how to make Sheet-Pan BBQ Pineapple Chicken
Ingredients:
- 1 (20-oz.) can pineapple rings, plus 1/2 cup pineapple juice from can
- 1 cup ketchup
- 1/4 cup packed light brown sugar
- 2 Tbsp. Worcestershire sauce
- 1 tsp. garlic powder
- 1 tsp. ground mustard
- 3/4 to 1 tsp. cayenne pepper
- 2 lb. mix of bone-in, skin-on chicken thighs and drumsticks
- Kosher salt
- Freshly ground black pepper
- 2 scallions, thinly sliced
- 1 small jalapeño, sliced
Directions:
- In a large bowl, whisk together the pineapple juice, ketchup, brown sugar, Worcestershire sauce, garlic powder, ground mustard, and cayenne pepper until everything is well mixed.
- Pour 3/4 cup of the sauce into a small bowl and set it aside for later.
- Season the chicken pieces with salt and pepper. Then, coat the chicken with the remaining sauce. Cover the bowl and refrigerate for 30 minutes to 2 hours to let the flavors soak in.
- Preheat your oven to 425°F (220°C).
- Place the chicken skin-side up on a foil-lined baking sheet and scatter the pineapple rings around the chicken.
- Roast in the preheated oven for about 30 minutes. After that, brush the chicken with half of the reserved sauce and roast for another 10 minutes, or until the skin is crispy and the chicken reaches an internal temperature of 165°F (74°C).
- For the final touch, broil the chicken for 3 to 4 minutes until the skin starts to blacken.
- Transfer the chicken and pineapple to a platter. Brush with the remaining sauce and sprinkle with sliced scallions and jalapeños before serving.
how to serve Sheet-Pan BBQ Pineapple Chicken
Serve the Sheet-Pan BBQ Pineapple Chicken warm, straight from the oven. It pairs wonderfully with rice or a fresh green salad. You can also serve it with additional BBQ sauce on the side for those who love extra flavor.
how to store Sheet-Pan BBQ Pineapple Chicken
Once you have finished your meal, allow any leftovers to cool completely. Store the chicken and pineapple in an airtight container in the refrigerator. It should stay fresh for up to 3 days. To reheat, simply warm it in the oven or microwave until heated through.
tips to make Sheet-Pan BBQ Pineapple Chicken
- For extra flavor, marinate the chicken overnight if you can.
- If you like it spicy, add more cayenne pepper to the sauce.
- Feel free to use boneless chicken pieces for quicker cooking.
- Try adding other vegetables, like bell peppers or onions, to the pan for a complete meal.
variation
You can switch up this recipe by using different sauces, like teriyaki or sweet chili, instead of the BBQ sauce. You can also use pork or tofu in place of chicken for a different twist.
FAQs
Q: Can I use fresh pineapple instead of canned?
A: Yes, fresh pineapple works great! Just slice it into rings and use it the same way as the canned variety.
Q: Is there a way to make this recipe healthier?
A: You can use skinless chicken breasts instead of thighs and drumsticks for a leaner option. Reducing the amount of brown sugar can also help cut down on calories.
Q: Can I cook this dish on the grill?
A: Absolutely! You can grill the chicken and pineapple on medium heat. Just be sure to brush it with the sauce while cooking for added flavor.
