Ingredients

1 (20-oz.) can pineapple rings, plus 1/2 cup pineapple juice from can

1 cup ketchup

1/4 cup packed light brown sugar

2 tablespoons Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon ground mustard

3/4 to 1 teaspoon cayenne pepper

2 pounds mix of bone-in, skin-on chicken thighs and drumsticks

Kosher salt

Freshly ground black pepper

2 scallions, thinly sliced

1 small jalapeño, sliced

Instructions

Step 1: In a large bowl, whisk together pineapple juice, ketchup, brown sugar, Worcestershire sauce, garlic powder, ground mustard, and cayenne pepper to taste until fully combined. Transfer 3/4 cup of this sauce to a small bowl and set aside for glazing later.

Step 2: Season the chicken pieces all over with kosher salt and freshly ground black pepper. Add chicken to the remaining sauce in the large bowl and toss well to coat. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

Step 3: Position a rack in the center of your oven and preheat to 425°F (220°C). Line a baking sheet with foil and arrange the chicken skin-side up on the sheet. Scatter pineapple rings evenly around the chicken pieces.

Step 4: Roast the chicken for 30 minutes. Remove from oven and brush chicken with half of the reserved sauce. Return to the oven and continue roasting until the 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 more minutes.

Step 5: Turn on the broiler. Broil the chicken, watching closely, until the skin starts to blacken slightly, about 3 to 4 minutes. Remove from oven, transfer chicken to a platter, and brush with the remaining reserved sauce.

Step 6: Sprinkle the thinly sliced scallions and jalapeño slices over the chicken before serving for a fresh, spicy finish.

Tips & Variations

If you prefer milder heat, reduce or omit the cayenne pepper and jalapeño slices.

Bone-in, skin-on chicken thighs and drumsticks give the best flavor and juiciness, but boneless chicken can be used for quicker cooking.

For added smoky flavor, try adding a dash of smoked paprika to the BBQ sauce mixture.

Serve with steamed rice or a crisp green salad to balance the sweetness of the pineapple and BBQ sauce.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple rings can be used. You may need to add a little pineapple juice or water to the sauce to maintain the right consistency.

How do I know when the chicken is fully cooked?

The safest way is to use an instant-read thermometer; the internal temperature should reach 165°F (74°C) in the thickest part of the chicken. The skin should be crispy and caramelized.