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Sheet-Pan BBQ Pineapple Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 97 reviews
  • Author: Jaden
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://yummyhere.com/sheet-pan-bbq-pineapple-chicken-recipe/