Can I use frozen pineapple for this recipe?

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.

What type of barbecue sauce is best?

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.

Can I use chicken thighs instead of breasts?

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.

Is this recipe gluten-free?

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.

Easy Pineapple Chicken: Quick & Flavorful Weeknight Dinner

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

Scale

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)

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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