Name: Pineapple Chicken Bake Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 3 large boneless, skinless chicken breasts; 12 tablespoons barbecue sauce (divided, thick works best); 3 tablespoons dark brown sugar; 1 tablespoon soy sauce; 2 cups pineapple (sliced or rings)

There’s something irresistibly comforting about the sweet and tangy combo of pineapple and barbecue sauce working their magic on tender chicken. This Pineapple Chicken Bake Recipe is a breeze to make, deeply flavorful, and perfect for busy weeknights when you want a dish that feels a little special without too much fuss.

The dish shows a white plate with three main parts: the bottom layer is white rice with some light brown sauce soaked in, the middle layer is light brown cooked meat pieces topped with glossy golden-brown cooked pineapple slices, and the side layer is a small pile of bright green broccoli florets. A fork is holding a piece of the meat with pineapple close to the front of the plate, and the background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pineapple Chicken Bake Recipe
Top Tip
How to Serve Pineapple Chicken Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pineapple Chicken Bake Recipe

Why You'll Love This Recipe

I always keep this Pineapple Chicken Bake Recipe in my arsenal because it’s one of those dishes that tastes like you put in way more effort than you actually did. It’s juicy, flavorful, and hits that sweet-savory spot perfectly, which never fails to get everyone excited around the dinner table.

Simple Ingredient List: With just five ingredients, this recipe is a no-brainer for busy days yet still impressive enough for guests.
Flavor-Packed: The mix of tangy barbecue sauce, brown sugar, and soy perfectly compliments the juicy pineapple and chicken.
Quick and Easy: It takes under 40 minutes from start to finish – perfect for weeknights when time is tight.
Versatile and Customizable: You can easily tweak the sauce or swap ingredients to suit your taste or dietary needs.

Ingredients & Why They Work

This Pineapple Chicken Bake Recipe relies on simple ingredients that come together to create big flavors. The sweetness from pineapple and brown sugar balances perfectly with the tangy barbecue sauce and umami soy sauce, making every bite juicy and delicious.

Flat lay of three large boneless skinless chicken breasts, a small white bowl with thick dark red barbecue sauce, a few pineapple rings with fresh vibrant yellow flesh, a small white bowl of dark brown sugar crystals, a small white bowl with glossy dark soy sauce, all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Using large, boneless, skinless breasts gives you tender, lean meat that bakes evenly.
Barbecue sauce: A thick, flavorful sauce is key here – it sticks well to the chicken and brings that smoky, tangy depth.
Pineapple: Either sliced or rings work; the pineapple adds juiciness and a natural sweetness that pairs beautifully with savory flavors.
Dark brown sugar: This adds richness and enhances the caramelization, giving the dish a lovely glaze.
Soy sauce: Just a splash adds a subtle saltiness and complements the sweetness perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Pineapple Chicken Bake Recipe is how easy it is to tweak to your liking. I often play around with the sauce, adding a little chili for heat or swapping pineapple rings for chunks depending on what’s on hand.

Variation: When I want a little extra heat, I mix in some sriracha with the barbecue sauce before brushing it on the chicken – it adds a smoky kick that’s irresistible.
Dietary swap: For a lower-sodium option, I use a low-sodium soy sauce and search for reduced-sugar barbecue sauces.
Seasonal twist: In cooler months, I’ve swapped pineapple for mandarin oranges for a sweeter, citrusy vibe.

Step-by-Step: How I Make Pineapple Chicken Bake Recipe

The dish shows a white plate with three main parts: a base layer of white rice with a soft, grainy texture filling about half the plate; on top of the rice, there are golden-brown chicken pieces covered in a shiny, orange-brown sauce with several yellow pineapple slices layered on the chicken, having a slightly caramelized look; on one side of the plate, there is a cluster of bright green broccoli florets with a crisp texture, adding a fresh contrast. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Coat the Chicken

First up, heat your oven to 425°F and line a rimmed baking pan with foil — this keeps cleanup simple, which I always appreciate. Slice each chicken breast in half lengthwise to make six cutlets. Then, brush both sides generously with barbecue sauce, about 2 tablespoons per piece. Make sure each cutlet is well coated, so the sauce seeps into every bite.

Step 2: Layer on Pineapple and Sauce Mixture

Arrange your pineapple slices or rings right on top of the sauced chicken – they’ll caramelize a bit during baking, which tastes amazing. In a small bowl, mix the dark brown sugar and soy sauce to create a sweet and salty paste, then spoon it evenly over the pineapple. This step guarantees every bite is flavorful and glossy.

Step 3: Bake and Baste for Juicy Perfection

Bake uncovered for about 20 minutes. Towards the end, spoon the pan juices over the chicken and pineapple a few times for extra flavor and moisture. Once done, take it out and cover loosely with foil to let it rest for 5 minutes—this helps keep the chicken juicy and tender.

Top Tip

From my kitchen to yours, here are a few little nuggets I've learned that’ll give your Pineapple Chicken Bake Recipe a seriously delicious edge every time.

Choosing the sauce: Go for a thick barbecue sauce—it clings to the chicken better and creates that gorgeous sticky glaze you want.
Even slicing: Cutting the chicken breasts into even cutlets ensures they cook uniformly, so no dry or underdone spots.
Don’t skip resting: Letting the chicken rest after baking allows the juices to redistribute and keeps the meat silky and moist.
Baste near the end: Spoon the pan sauce over the chicken during the last few minutes to boost flavor and keep everything luscious.

How to Serve Pineapple Chicken Bake Recipe

Garnishes

I love topping my pineapple chicken bake with a sprinkle of chopped fresh cilantro or parsley—it adds a fresh pop of color and brightness. Sometimes I’ll add thinly sliced green onions for a subtle crunch and a mild oniony kick.

Side Dishes

This bake pairs beautifully with simple steamed jasmine rice or coconut rice to soak up all those delicious juices. I’ve also served it alongside roasted veggies like asparagus or green beans for a light, balanced meal.

Creative Ways to Present

For dinner parties, I once arranged the pineapple chicken on a platter garnished with extra pineapple rings and fresh mint leaves. It’s such a lovely way to make the dish look festive and inviting—and guests loved the fresh mint aroma.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge for up to 3 days. Wings and pineapple keep their texture surprisingly well, and the flavors actually deepen overnight.

Freezing

Freezing works okay if you want to prep in advance—just cool completely, then layer the chicken and pineapple in a freezer-safe container or bag. Thaw overnight in the fridge before reheating gently. Just keep in mind the pineapple texture softens a bit after freezing.

Reheating

I usually reheat leftovers in the oven at 350°F, covered loosely with foil to prevent drying out. Heating for about 15 minutes warms the chicken through while keeping it juicy and tasty. Microwave works too, but I prefer the oven for texture.

Frequently Asked Questions:

Can I use frozen pineapple for this recipe?

Yes! Frozen pineapple works fine—just thaw it and drain excess juice before arranging on the chicken to avoid too much liquid in the bake.

What’s the best way to ensure chicken stays juicy?

Slicing the chicken into thinner cutlets helps it cook quickly and evenly, preventing dryness. Also, don’t skip resting the chicken covered after baking to let juices redistribute.

Can I make this recipe gluten-free?

Absolutely. Just use gluten-free soy sauce and check that your barbecue sauce is gluten-free as well. This keeps all the flavors intact without any gluten.

How do I prevent the pineapple from making the bake too watery?

Make sure to drain sliced or thawed pineapple well before adding it on top of the chicken. The brown sugar and soy sauce paste helps balance moisture, but removing excess juice is key.

Final Thoughts

This Pineapple Chicken Bake Recipe has become one of my go-to meals when I want something that feels festive but takes minimal effort. It’s great for family dinners, impresses guests, and you’ll enjoy how easy it is to throw together. Trust me, once you try it, it’ll be a regular in your dinner rotation too!