I absolutely love this Sheet-Pan BBQ Pineapple Chicken Recipe because it combines sweet, smoky, and spicy flavors all in one easy pan. When I first tried it, I was blown away by how the pineapple juices meld with the BBQ sauce to keep the chicken juicy while adding that tropical twist. It’s perfect for a weeknight dinner when you want something impressive but without the hassle.
You’ll find that this recipe is a total crowd-pleaser at summer cookouts or casual family dinners. Plus, using just one sheet pan makes clean-up a breeze, which I always appreciate after a busy day. The mix of juicy chicken thighs and drumsticks pairs beautifully with the caramelized pineapple rings, delivering juicy bites every single time.
Why You’ll Love This Recipe
- One-Pan Convenience: Everything cooks together on a single sheet pan, cutting down on dishes and hassle.
- Balanced Flavors: The sweetness of pineapple and brown sugar mixes perfectly with tangy BBQ and a little heat.
- Juicy, Crispy Chicken: Skin-on chicken crisps up beautifully while staying tender and moist inside.
- Great for Any Occasion: Easy enough for a weeknight but impressive enough for guests.
Ingredients You’ll Need
The ingredients for the Sheet-Pan BBQ Pineapple Chicken Recipe come together to create a delicious harmony of flavors. Each one plays its part — from the juicy canned pineapple to the spicy cayenne pepper, and the Worcestershire sauce adds depth that really elevates the BBQ sauce.
- Pineapple rings: Using canned pineapple is key here since the juice inside helps build the sauce and keeps the chicken tender.
- Pineapple juice: Don’t toss this! It’s the secret behind the sweet tang that brightens the BBQ sauce.
- Ketchup: The base of the BBQ sauce that adds sweetness and that classic BBQ tang.
- Light brown sugar: Gives a nice caramelization and deep sweetness without overpowering.
- Worcestershire sauce: Adds a savory, umami kick that balances the sweetness.
- Garlic powder: A pantry staple that infuses subtle savory flavor without sharpness.
- Ground mustard: Brings a gentle tanginess that nicely complements the sauce.
- Cayenne pepper: Adds the perfect amount of heat — adjust this to your heat preference.
- Chicken thighs and drumsticks: Skin-on, bone-in for juicy, flavorful meat and crispy skin.
- Kosher salt & freshly ground black pepper: Never underestimate seasoning; these bring out the best in every ingredient.
- Scallions: Fresh, bright garnish that adds color and a mild onion flavor.
- Jalapeño: Adds a fresh bite of heat and a pop of color on top.
Variations
I love that this Sheet-Pan BBQ Pineapple Chicken Recipe is so adaptable. I often tweak the spice level or add different veggies depending on the season. Don’t hesitate to make it your own!
- Make it milder or hotter: When my kids are eating, I reduce or leave out cayenne and jalapeños, but for grown-up diners, I love cranking it up for a smoky heat.
- Swap the chicken cuts: Sometimes I use boneless, skinless chicken thighs if I want to save time on prep, though it’s less crispy.
- Add veggies: Toss in sliced bell peppers, red onions, or zucchini on the sheet pan to make it a full one-dish meal.
- Use fresh pineapple: If you have fresh pineapple, cut it into rings or chunks for a fresher flavor, though the juice won’t be as sweet.
How to Make Sheet-Pan BBQ Pineapple Chicken Recipe
Step 1: Whisk the Sauce Perfectly
Start by whisking together the pineapple juice, ketchup, light brown sugar, Worcestershire sauce, garlic powder, ground mustard, and cayenne pepper in a large bowl until smooth and well combined. I always taste the sauce here — it’s easier to adjust the sweetness or heat before adding it to the chicken.
Step 2: Marinate the Chicken
Season your chicken thighs and drumsticks generously with kosher salt and freshly ground pepper. Toss the chicken in the BBQ pineapple sauce, making sure each piece is coated well. I cover the bowl with plastic wrap and refrigerate it for at least 30 minutes, which really amps up the flavor and keeps the chicken juicy.
Step 3: Prep Your Sheet Pan and Oven
Line a baking sheet with foil for easy clean-up and arrange the marinated chicken skin-side up. Then scatter the pineapple rings around the chicken. Preheat your oven to 425°F and set a rack in the center — this high heat is what helps the chicken skin crisp up while caramelizing the pineapple.
Step 4: Roast and Glaze for Perfect Caramelization
Roast the chicken for 30 minutes, then brush half of the reserved sauce over the chicken and continue roasting until the chicken reaches an internal temperature of 165°F and the skin is beautifully crispy and caramelized — about 10 minutes more. I always turn on the broiler for the last 3–4 minutes to get that lovely charred finish. Just watch carefully — it goes fast!
Step 5: Finish with Fresh Garnishes
Once out of the oven, brush the remaining sauce on the chicken, then sprinkle with thinly sliced scallions and fresh jalapeño slices. These fresh garnishes brighten the dish with a little crunch and kick, and they make it look fantastic on the plate.
Pro Tips for Making Sheet-Pan BBQ Pineapple Chicken Recipe
- Marinate Time Matters: Don’t rush the marinade step — even 30 minutes makes a big difference in flavor and juiciness.
- Use a Meat Thermometer: To avoid dry chicken, I always check internal temperature to hit that safe 165°F mark just right.
- Broil for Crispness: The last few minutes under the broiler add amazing caramelization and texture—just keep an eye to avoid burning.
- Don’t Skip the Fresh Garnishes: Adding scallions and jalapeño at the end freshens up the richness and adds vibrant color.
How to Serve Sheet-Pan BBQ Pineapple Chicken Recipe
Garnishes
I’m a big fan of finishing this dish with freshly sliced scallions and thin strips of jalapeño—it adds just the right pop of color and a bit of zesty brightness that cuts through the sweetness of the pineapple. Sometimes I toss on a little chopped cilantro for an extra fresh note when entertaining guests.
Side Dishes
My go-to sides with this Sheet-Pan BBQ Pineapple Chicken Recipe are creamy coleslaw, garlic roasted potatoes, or even a simple cilantro-lime rice. These help balance the sweet and spicy chicken and keep the meal feeling complete and satisfying.
Creative Ways to Present
For a fun twist at parties, I like to serve everything on a large wooden platter lined with banana leaves or fresh greens. Layer the chicken and pineapple artistically, scatter edible flowers or extra jalapeño slices, and let guests dig in family-style. It’s not only beautiful but super casual and inviting.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the refrigerator and find the flavors actually deepen after a day. The chicken stays juicy, and the pineapple continues to keep it moist. It’s a perfect leftover for a quick lunch or dinner.
Freezing
I’ve frozen this chicken successfully by cooling it completely and sealing it tightly in freezer bags. When thawed in the fridge overnight, it reheats nicely without losing texture or flavor. Just avoid freezing the garnishes; add those fresh after reheating.
Reheating
To keep the skin crispy when reheating, I pop leftover chicken on a baking sheet under the oven broiler for a couple of minutes. Alternatively, reheating in a hot skillet with a lid keeps it juicy. I add fresh scallions and jalapeños after reheating for that lift of freshness.
FAQs
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Can I use fresh pineapple instead of canned in this recipe?
Yes, you can! Fresh pineapple will add a brighter, fresher flavor but won’t provide the same sweetness and juice as canned pineapple. You might want to add a little extra brown sugar to balance it out. Just be aware the sauce might be a bit less saucy without the canned pineapple juice.
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What if I don’t have a meat thermometer?
While I highly recommend a meat thermometer for perfectly cooked chicken, if you don’t have one, check that the juices run clear when you pierce the thickest part of the meat. The chicken should no longer be pink inside and the skin crisp and golden.
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Can this recipe be made gluten-free?
Absolutely! Just be sure to use gluten-free Worcestershire sauce and double-check your ketchup to ensure it contains no gluten ingredients. This recipe is easily adaptable for gluten-free diets.
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How spicy is this dish? Can I adjust it?
The recipe has a nice mild to medium heat level from the cayenne pepper and jalapeño, but you can easily scale the spice up or down by adjusting those ingredients. For beginners, I recommend starting with half the cayenne and removing the seeds from the jalapeño.
Final Thoughts
This Sheet-Pan BBQ Pineapple Chicken Recipe holds a special place in my recipe box because it’s one of those meals that manages to feel both comforting and a little adventurous at the same time. I always recommend it to friends who want to wow their family without spending hours in the kitchen. Trust me, once you try it, you’ll be making it again and again — it’s that good and that easy!
Print
Sheet-Pan BBQ Pineapple Chicken Recipe
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 1 hr 10 mins
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Sheet-Pan BBQ Pineapple Chicken is a flavorful and easy-to-make dish featuring juicy bone-in, skin-on chicken thighs and drumsticks roasted with a tangy, spicy pineapple BBQ sauce. The pineapple rings add a sweet caramelized touch, while the scallions and jalapeños provide freshness and a mild kick. Perfect for an effortless weeknight dinner or casual gathering.
Ingredients
BBQ Sauce
- 1 (20-oz.) can pineapple rings
- 1/2 cup pineapple juice (from the 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
Chicken
- 2 lb mix of bone-in, skin-on chicken thighs and drumsticks
- Kosher salt
- Freshly ground black pepper
Garnish
- 2 scallions, thinly sliced
- 1 small jalapeño, sliced
Instructions
- Prepare the BBQ sauce: In a large bowl, whisk together the pineapple juice, ketchup, brown sugar, Worcestershire sauce, garlic powder, ground mustard, and cayenne pepper to taste until well combined. Transfer 3/4 cup of the sauce to a small bowl to set aside for later glazing.
- Marinate the chicken: Season the chicken thighs and drumsticks all over with kosher salt and freshly ground black pepper. Add the chicken to the large bowl with the remaining sauce and toss to coat thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.
- Preheat the oven and prepare the pan: Position a rack in the center of the oven and preheat to 425°F (220°C). Line a baking sheet with aluminum foil for easy cleanup. Arrange the chicken pieces skin-side up on the baking sheet. Distribute the pineapple rings around the chicken evenly.
- Roast the chicken: Place the baking sheet in the oven and roast for 30 minutes. Remove the sheet and brush the chicken with half of the reserved BBQ sauce. Return to the oven and continue roasting until the chicken skin is crispy and caramelized and an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C), about 10 minutes more. Switch the oven to broil and broil the chicken for 3 to 4 minutes, watching closely, until the skin starts to blacken slightly.
- Finish and garnish: Transfer the cooked chicken to a serving platter. Brush with the remaining reserved BBQ sauce. Sprinkle thinly sliced scallions and jalapeño slices evenly over the chicken for a burst of fresh flavor and mild heat.
- Make ahead tip: The BBQ sauce can be prepared up to 2 weeks in advance. Store it in an airtight container in the refrigerator until ready to use.
Notes
- Adjust cayenne pepper according to your preferred spice level.
- Using bone-in, skin-on chicken ensures juicy, flavorful results with crispy skin.
- Broiling at the end helps to caramelize the sauce and add a nice charred finish.
- The pineapple rings add sweetness and moisture, balancing the tangy BBQ flavors.
- Serve with rice or a fresh salad for a complete meal.
