Getting a delicious dinner on the table takes just about 35 minutes with this Easy Pineapple Chicken Bake Recipe. It’s perfect for those busy nights when you want something flavorful without a lot of fuss in the kitchen.
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Why You'll Love This Recipe
This recipe quickly became my go-to weeknight dinner because it hits that perfect balance of sweet and savory with minimal ingredients and effort. Plus, my family actually asks for seconds — always a good sign!
- Simple Ingredients: Uses just five main ingredients, so it’s easy to shop for and prep.
- Quick to Prepare: With minimal slicing and assembly, dinner’s ready in under 40 minutes.
- Flavor-Packed: The barbecue sauce combined with pineapple and soy sauce gives a delicious tangy, sweet, and umami punch.
- Versatile and Family-Friendly: Great for dinner parties or simple family meals—everyone enjoys it!
Ingredients & Why They Work
What’s great about this Easy Pineapple Chicken Bake Recipe is the way each ingredient plays off the others—the smoky barbecue sauce blends beautifully with the sweetness of pineapple and the richness from brown sugar and soy sauce.
- Chicken Breasts: I recommend large, boneless, skinless breasts—you’ll slice them to create perfect portions that cook evenly and stay juicy.
- Barbecue Sauce: A thick, bold BBQ sauce works best here for that smoky-sweet goodness coating the chicken.
- Pineapple: Fresh sliced or canned pineapple rings both work. Their natural juices help keep the chicken moist and add vibrant sweetness.
- Dark Brown Sugar: Adds depth and caramel notes that complement the pineapple and barbecue sauce perfectly.
- Soy Sauce: Just a little to add an umami boost and balance the sweetness.
Make It Your Way
One of my favorite things about this Easy Pineapple Chicken Bake Recipe is how flexible it is. I often tweak the toppings or sauces depending on what’s in my fridge or my mood, and it still turns out fantastic.
- Variation: Sometimes I swap barbecue sauce for teriyaki sauce for a more Asian-inspired take. My kids love it that way, and it’s just as easy!
- Make it Spicy: Adding a pinch of red pepper flakes or a drizzle of sriracha on top before baking kicks up the heat for those who like a little fire.
- Vegetarian Option: Try substituting chicken with firm tofu or cauliflower steaks and adjust baking time accordingly—it’s a great twist.
Step-by-Step: How I Make Easy Pineapple Chicken Bake Recipe
Step 1: Prep and Slice the Chicken
Start by preheating your oven to 425°F. Then, take those large chicken breasts and slice each one in half lengthwise so you have six thinner cutlets. This helps them cook quicker and stay juicy. It’s a little trick I picked up from my mom, and it’s a total game-changer for busy weeknights.
Step 2: Brush with Barbecue Sauce
Generously brush both sides of each chicken cutlet with about 2 tablespoons of barbecue sauce. Don’t be shy here—you want a good coating to lock in that smoky flavor and keep everything moist. Arrange the sauced chicken pieces evenly on a foil-lined rimmed baking pan.
Step 3: Layer on the Pineapple
Next, place your pineapple rings or slices right on top of the chicken. The pineapple’s juice helps create a naturally sweet glaze during baking that I love—it’s like a tropical surprise with every bite.
Step 4: Mix and Spoon the Brown Sugar-Soy Paste
In a small bowl, mix the dark brown sugar and soy sauce together until you get a thick paste. This combo adds that perfect sweet and salty contrast. Spoon it evenly over the pineapple-covered chicken. This step is key for balancing flavors.
Step 5: Bake and Baste
Bake uncovered for 20 minutes. About 3–5 minutes before time’s up, baste the chicken by spooning the pan juices over the top. This keeps everything juicy and locks in flavor. Then, remove it from the oven and cover loosely with foil to rest for 5 minutes before serving.
Top Tip
From my experience making this Easy Pineapple Chicken Bake Recipe, a couple of simple moves make all the difference in juiciness and flavor. These tips will help you nail it every time.
- Slice Chicken Thin: Cutting the breasts in half makes sure they bake quickly and stay tender without drying out.
- Use Thick Barbecue Sauce: Thin sauces don’t stay put on the chicken. I find the thicker ones cling better and caramelize nicely.
- Baste Near the End: Don’t skip spooning those sweet pan juices back on during the last few minutes of baking—it really helps keep the chicken moist and flavorful.
- Rest Before Serving: Letting the chicken rest loosely covered creates juicier meat; skipping this step often leads to drier bites.
How to Serve Easy Pineapple Chicken Bake Recipe
Garnishes
I love finishing this pineapple chicken with a sprinkle of chopped fresh cilantro or green onions. They add brightness and a fresh pop that complements the sweetness perfectly.
Side Dishes
For sides, steamed jasmine rice or fluffy coconut rice is my go-to. It soaks up all the delicious sauce beautifully. Roasted veggies like broccoli or snap peas add a nice crunch and color to the plate.
Creative Ways to Present
Once for a summer dinner party, I served this pineapple chicken on a bed of coconut rice inside halved pineapple shells—it was a real crowd-pleaser and looked festive too!
Make Ahead and Storage
Storing Leftovers
I usually cool leftovers completely then store them in an airtight container in the fridge. They stay tasty for about 3-4 days. Just reheat gently so the chicken doesn’t dry out.
Freezing
This recipe freezes surprisingly well! I pop leftovers into freezer-safe containers and thaw in the fridge overnight before reheating. The flavor holds up nicely, making it perfect for batch cooking.
Reheating
To reheat, I cover the chicken loosely with foil and warm it in a 350°F oven for about 10-15 minutes. This helps maintain moisture better than microwaving, but if you’re in a hurry, the microwave works fine—just add a sprinkle of water before heating.
Frequently Asked Questions:
Absolutely! Frozen pineapple works well if you thaw and drain it before using. Just pat it dry to prevent excess liquid from making the bake watery.
Go for a thick, smoky barbecue sauce with a good balance of sweetness. Avoid very thin sauces as they don’t coat the chicken as well and can make the dish soggy.
Yes! Boneless, skinless chicken thighs will work and add extra juiciness. Just note they might need a few more minutes in the oven to cook through.
The recipe is naturally gluten-free if you use a gluten-free barbecue sauce and soy sauce or tamari. Always double-check labels to be sure.
Final Thoughts
Honestly, this Easy Pineapple Chicken Bake Recipe has saved me on more than one hectic evening when I wanted something tasty without complicated steps. Its balance of sugary pineapple and smoky barbecue sauce is comforting and exciting at the same time. I hope you give it a try and enjoy it as much as I do. Cooking for friends or family? This one’s a winner every time.
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Delicious Recipe
- Prep Time: 15 minutes
- Rest Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This easy Pineapple Chicken recipe combines tender chicken breasts with sweet and tangy pineapple, enhanced by a flavorful barbecue sauce glaze. Perfect for a quick weeknight dinner, this baked dish requires only five ingredients and delivers a moist, delicious meal.
Ingredients
Chicken and Sauce
- 3 large chicken breasts, boneless, skinless
- 12 tablespoons barbecue sauce (thick works best, divided)
- 3 tablespoons dark brown sugar
- 1 tablespoon soy sauce
Fruit
- 2 cups pineapple (sliced or rings)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit and line a rimmed baking pan with foil to catch drips and simplify cleanup.
- Prepare Chicken: Cut the chicken breasts in half lengthwise, creating 6 thin cutlets. Generously brush both sides of each cutlet with barbecue sauce, using about 2 tablespoons per piece to ensure rich flavor.
- Arrange Pineapple: Place the pineapple slices or rings evenly on top of the barbecue-coated chicken pieces in the baking pan.
- Make Glaze: In a small bowl, mix together the dark brown sugar and soy sauce until it forms a paste. Spoon this mixture evenly over the pineapple-topped chicken, adding a sweet-savory glaze.
- Bake: Bake uncovered in the preheated oven for 20 minutes. During the last few minutes, baste the chicken by spooning the pan sauce over the pineapple and chicken to keep it moist and flavorful.
- Rest and Serve: Remove the dish from the oven, cover loosely with foil, and let it rest for 5 minutes before serving to allow juices to redistribute for tender chicken.
Notes
- This recipe uses just five simple ingredients, making it ideal for quick dinners with minimal prep.
- For a gluten-free option, use gluten-free soy sauce or tamari.
- Thick barbecue sauce works best to adhere well to the chicken and balance the pineapple sweetness.
- Resting the chicken after baking helps keep it juicy and tender.
- Leftovers can be refrigerated for up to 3 days and reheated gently to avoid drying out the chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 241 kcal
- Sugar: 23 g
- Sodium: 661 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.01 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 72 mg
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