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Sheet-Pan BBQ Pineapple Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 146 reviews
  • Author: Lauren
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 10 mins
  • Yield: 8 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Description

This Sheet-Pan BBQ Pineapple Chicken recipe combines juicy bone-in, skin-on chicken thighs and drumsticks with a tangy, sweet-and-spicy pineapple BBQ sauce. Roasted on a single pan with pineapple rings and finished under the broiler, the dish delivers crispy, caramelized skin with vibrant tropical flavors accented by fresh scallions and jalapeño slices. Perfect for an easy weeknight dinner or casual gathering.

Ingredients

Units 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 season
  • Freshly ground black pepper, to season

Garnish

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

Instructions

  1. Prepare the BBQ Sauce: In a large bowl, whisk together pineapple juice, ketchup, brown sugar, Worcestershire sauce, garlic powder, ground mustard, and cayenne pepper to taste until well combined. Transfer 3/4 cup of this sauce to a small bowl and set aside for glazing later.
  2. Marinate the Chicken: Season the chicken pieces all over with kosher salt and freshly ground black pepper. Add the chicken to the remaining BBQ sauce in the large bowl and toss thoroughly to coat. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.
  3. Preheat and Prepare for Roasting: Arrange a rack in the center of the oven and preheat to 425°F (220°C). Line a baking sheet with foil to catch drips and make cleanup easy.
  4. Arrange Chicken and Pineapple: Place the marinated chicken skin side up on the foil-lined baking sheet. Scatter the pineapple rings evenly around the chicken pieces.
  5. Roast the Chicken: Roast the chicken in the oven for 30 minutes. Remove the sheet pan and brush the chicken evenly with half of the reserved BBQ sauce. Return to the oven and continue roasting until the chicken skin is crispy and caramelized and an instant-read thermometer inserted into the thickest part registers 165°F (74°C), approximately 10 minutes more.
  6. Broil for Crispiness: Turn on the oven broiler and broil the chicken, watching carefully, until the skin begins to blacken slightly and crisp even further, about 3 to 4 minutes.
  7. Serve and Garnish: Transfer the chicken to a platter and brush with the remaining reserved BBQ sauce. Sprinkle with thinly sliced scallions and jalapeño slices for a fresh, spicy finishing touch.
  8. Make Ahead Tip: The BBQ sauce can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator, making meal prep even easier for busy days.

Notes

  • Use bone-in, skin-on chicken for best flavor and crispiness.
  • Adjust cayenne pepper quantity to control the heat level.
  • Ensure the chicken reaches an internal temperature of 165°F to guarantee it is fully cooked.
  • Broiling at the end crisps the skin beautifully but watch closely to avoid burning.
  • Leftover BBQ sauce can be refrigerated and used as a glaze or condiment.
  • Serve with your choice of sides such as rice, grilled vegetables, or a fresh salad to complement the tropical flavors.

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