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Sheet-Pan BBQ Pineapple Chicken Recipe

★★★★★

5 from 64 reviews
  • Author: lilan
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Description

This Sheet-Pan BBQ Pineapple Chicken recipe is a flavorful and easy-to-make meal featuring juicy bone-in, skin-on chicken thighs and drumsticks roasted with a tangy pineapple BBQ sauce. The pineapple juice, ketchup, brown sugar, and spices meld into a rich glaze that caramelizes beautifully in the oven, while fresh scallions and jalapeños add a bright, spicy finish. Perfect for a quick weeknight dinner or casual gathering, this dish delivers a sweet and smoky punch with minimal cleanup.

Ingredients

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, to taste
  • Freshly ground black pepper, to taste

Garnish

  • 2 scallions, thinly sliced
  • 1 small jalapeño, sliced

Instructions

  1. Make the Sauce: In a large bowl, whisk together the pineapple juice, ketchup, light brown sugar, Worcestershire sauce, garlic powder, ground mustard, and cayenne pepper until fully combined. Transfer 3/4 cup of this sauce into a small bowl and set it aside for glazing later.
  2. Marinate the Chicken: Season the chicken thighs and drumsticks generously with kosher salt and freshly ground black pepper. Add the chicken pieces to the remaining sauce in the large bowl and toss thoroughly to coat each piece. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes and up to 2 hours to allow flavors to meld.
  3. Preheat and Prepare for Roasting: Position a rack in the center of your oven and preheat to 425°F (220°C). Line a baking sheet with aluminum foil and arrange the marinated chicken pieces skin side up. Scatter the canned pineapple rings evenly around the chicken on the baking sheet.
  4. Roast and Glaze the Chicken: Roast the chicken in the preheated oven for 30 minutes. Then, brush the chicken with half of the reserved sauce. Continue roasting for an additional 10 minutes or until the chicken skin is crispy and caramelized and an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
  5. Broil for Final Crisping: Switch the oven setting to broil. Broil the chicken closely watching for 3 to 4 minutes until the skin starts to blacken slightly and crisp up further. Be careful not to burn.
  6. Serve and Garnish: Transfer the chicken to a serving platter. Brush with the remaining reserved sauce for extra flavor. Sprinkle thinly sliced scallions and jalapeño slices over the top to add freshness and a spicy kick.

Notes

  • The BBQ sauce can be made up to two weeks ahead and stored in an airtight container in the refrigerator.
  • Adjust cayenne pepper to taste based on your heat preference.
  • For best results, use bone-in, skin-on chicken to achieve juicy meat and crispy skin.
  • Serve with steamed rice or a fresh green salad to complement the sweet and spicy flavors.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Keywords: BBQ chicken, pineapple chicken, sheet pan dinner, baked chicken, easy dinner, sweet and spicy chicken, pineapple BBQ sauce

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