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.
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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.
- 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.
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
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:
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.
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.
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.
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!
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Pineapple Chicken Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This easy and flavorful Pineapple Chicken recipe features tender baked chicken breasts topped with tangy barbecue sauce, sweet pineapple slices, and a savory brown sugar-soy glaze. Perfect for a quick weeknight meal, it combines sweet and savory flavors for a delightful main course.
Ingredients
Chicken
- 3 large boneless, skinless chicken breasts
Sauce
- 12 tablespoons barbecue sauce (divided, thick works best)
- 3 tablespoons dark brown sugar
- 1 tablespoon soy sauce
Topping
- 2 cups pineapple (sliced or rings)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit. Line a rimmed baking pan with foil to ensure easy cleanup.
- Prepare Chicken: Cut each chicken breast in half lengthwise to create 6 thin cutlets. Brush both sides of each cutlet generously with barbecue sauce, using approximately 2 tablespoons per piece.
- Add Pineapple: Arrange the pineapple slices or rings evenly on top of each barbecue-coated chicken cutlet.
- Make Glaze: In a small bowl, mix the dark brown sugar and soy sauce until it forms a paste. Spoon this mixture evenly over the pineapple-topped chicken pieces.
- Bake Chicken: Place the pan uncovered in the preheated oven and bake for 20 minutes. In the last few minutes, baste the chicken by spooning the pan sauce over each piece to keep it moist and flavorful.
- Rest and Serve: Remove the chicken from the oven and cover loosely with foil. Let it rest for 5 minutes before serving to allow the juices to redistribute.
Notes
- This recipe uses only five simple ingredients, making it ideal for quick and easy weeknight dinners.
- Thick barbecue sauce works best to ensure it sticks well to the chicken throughout baking.
- For extra flavor, you can marinate the chicken in barbecue sauce for 30 minutes before cooking.
- If fresh pineapple is unavailable, canned pineapple rings drained well can be used instead.
- Resting the chicken after baking helps keep it juicy and tender.
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
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