Sheet-Pan BBQ Pineapple Chicken Recipe
There’s something magical about the combination of juicy pineapple and smoky BBQ sauce. The sweet tang of the fruit paired with the deep, savory flavor of barbecue creates a balance that’s bold, tropical, and absolutely irresistible.
This Sheet-Pan BBQ Pineapple Chicken brings those cookout flavors indoors with minimal effort and maximum flavor. The chicken roasts to golden perfection, soaking up a sticky, caramelized glaze that bursts with sweet heat and tangy depth in every bite.
Perfect for weeknights or weekend gatherings, this one-pan wonder delivers the taste of summer no matter the season. With tender chicken, charred pineapple, and a touch of spice, it’s a dish that captures pure comfort with a tropical twist.
Sheet-Pan BBQ Pineapple Chicken Ingredients
Chicken Thighs and Drumsticks – The heart of this dish, offering juicy, tender meat that soaks up the tangy-sweet BBQ glaze while developing irresistibly crisp, caramelized skin in the oven.
Pineapple Rings – Bringing a burst of tropical sweetness, the pineapple balances the smoky richness of the sauce and adds a caramelized touch as it roasts alongside the chicken.
Ketchup – The savory backbone of the BBQ sauce, creating a rich, smooth base that ties every flavor together with familiar comfort.
Brown Sugar – Adds a deep molasses sweetness that enhances the caramelization of both the sauce and the chicken skin.
Worcestershire Sauce – Infuses the glaze with subtle umami depth, elevating the BBQ sauce beyond simple sweetness.
Garlic Powder & Ground Mustard – These pantry staples bring warmth and complexity, layering the sauce with savory spice and aromatic balance.
Cayenne Pepper – A hint of heat that cuts through the sweetness, giving the dish just the right kick to keep every bite exciting.
Recipe Tips
1. Marinate for Maximum Flavor
The secret to deeply flavorful chicken lies in giving the marinade enough time to work its magic. Let the chicken rest in the tangy pineapple BBQ mixture for at least 30 minutes, but if time allows, extend that to two hours. The acid in the pineapple juice helps tenderize the meat, while the sugar caramelizes during roasting, creating that irresistible sticky glaze. Avoid marinating overnight, though—pineapple’s enzymes can make the meat mushy if left too long.
2. Get the Perfect Caramelization
To achieve that gorgeous golden-brown finish, make sure your oven is properly preheated before roasting. Bake the chicken skin side up so it crisps evenly, and don’t overcrowd the pan—air circulation ensures even cooking. Brushing on the reserved sauce halfway through adds an extra layer of sticky, flavorful glaze. For an irresistible charred touch, broil the chicken for a few minutes at the end, watching closely to avoid burning.
3. Balance the Sweet and Spicy
This recipe beautifully balances sweet pineapple with smoky heat, but you can adjust the spice level to suit your taste. For a mild version, reduce the cayenne pepper or skip the jalapeños. If you like things hot, double up on both and add a dash of chili flakes for an extra punch. Either way, the sauce remains perfectly tangy, ensuring every bite is bursting with layered flavor.
What to Serve with Sheet-Pan BBQ Pineapple Chicken
1. Coconut Rice
Lightly fragrant and subtly sweet, coconut rice pairs wonderfully with the tangy BBQ glaze. The creamy texture balances the spicy heat of the chicken while enhancing the tropical undertones from the pineapple.
2. Grilled Corn or Veggie Skewers
Add a smoky side to match the caramelized chicken by roasting corn on the cob or colorful veggie skewers. A sprinkle of chili-lime seasoning or a drizzle of melted butter makes this side irresistibly fresh.
3. Simple Green Salad
A crisp salad with mixed greens, cucumber, and a light citrus vinaigrette offers a refreshing contrast. It cuts through the richness of the BBQ sauce, creating a balanced, satisfying meal perfect for any occasion.
FAQ
1. Can I use boneless chicken instead of bone-in?
Yes! Boneless, skinless thighs or breasts work well. Just reduce the cooking time by about 10 minutes to prevent overcooking, since boneless cuts cook faster.
2. Can I make this dish ahead of time?
Absolutely. You can prepare the BBQ sauce up to two weeks ahead and store it in the fridge. Marinate the chicken a few hours before cooking for the best results.
3. What if I don’t have pineapple rings?
Chunks or tidbits work fine—just spread them evenly around the chicken. They’ll still caramelize beautifully and infuse the dish with that signature tropical sweetness.
4. How do I store leftovers?
Store cooled chicken in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F until warmed through to maintain the crispness of the skin.
Sheet-Pan BBQ Pineapple Chicken
Ingredients
Method
- Prepare the Sauce: In a large mixing bowl, whisk together the pineapple juice, ketchup, brown sugar, Worcestershire sauce, garlic powder, ground mustard, and cayenne pepper to taste until smooth. Reserve 3/4 cup of the sauce in a small bowl for later glazing.
- Marinate the Chicken: Season the chicken generously with salt and black pepper. Place the chicken in the remaining sauce and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, up to 2 hours.
- Arrange for Roasting: Position a rack in the center of the oven and preheat to 425°F (220°C). Line a baking sheet with foil and arrange the chicken skin side up. Scatter the pineapple rings around the chicken pieces.
- Roast and Glaze: Roast the chicken for 30 minutes. Brush the chicken with half of the reserved sauce, then continue roasting until the skin is crispy and caramelized and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F (74°C), approximately 10 more minutes. For a finishing touch, turn on the broiler and broil briefly, watching closely, until the skin begins to darken, about 3–4 minutes.
- Finish and Serve: Transfer the chicken to a serving platter. Brush with the remaining sauce and garnish with sliced scallions and jalapeños.
- Make-Ahead Option: The BBQ sauce can be prepared up to two weeks in advance. Store in an airtight container in the refrigerator until ready to use.
