BBQ Pineapple Chicken

This BBQ Pineapple Chicken is an easy baked dinner made with tender chicken, barbecue sauce, bell peppers, onions, pineapple, and jalapeño. Serve it over rice for a sweet, smoky, and flavorful meal.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 35

Marinate Time 15

Total Time 1 10

Servings Servings

Calories 311kcal

Equipment

9 x 13 inch baking dish
Mixing Bowl
Cutting board
Knife
Measuring cups
Measuring spoons
Spoon or spatula
Cooking spray
Meat thermometer

Ingredients

2 pounds boneless skinless chicken breasts chopped into bite-size pieces
1 cup barbecue sauce divided
1 large onion chopped into bite-size pieces with layers separated
2 bell peppers red and/or green, chopped into bite-size pieces
12 ounces pineapple chunks fresh or frozen and thawed
1 jalapeño seeded and diced
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic minced
Cooking spray
Optional: small splash of water to thin the barbecue sauce
Cooked rice for serving

Instructions

Preheat the oven to 400 degrees Fahrenheit. Lightly coat a 9 x 13 inch baking dish with cooking spray.
In a mixing bowl, combine the chopped chicken with 2/3 cup of the barbecue sauce. Toss well to coat and let marinate for 15 minutes.
Spread one-third of the chopped onion and bell peppers evenly across the bottom of the prepared baking dish.
Add the marinated chicken on top of the vegetables.
Season the chicken with the salt, black pepper, and minced garlic.
Spread the remaining onion and bell peppers over the chicken.
Drizzle the remaining barbecue sauce over the top. If needed, add a small splash of water to make it easier to pour.
Sprinkle the pineapple chunks evenly over the top, then add the diced jalapeño.
Bake uncovered for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Serve over cooked rice and spoon the sauce and juices over the top.

Nutrition