Sticky Pineapple BBQ Chicken

Finding a dinner recipe that pleases everyone at the table while still being easy enough for a busy weeknight can feel impossible. Between picky eaters, limited time, and the never-ending question of “what’s for dinner,” it’s easy to fall into a rut of making the same meals over and over again.

That’s where this pineapple bbq chicken comes in. It brings together sweet pineapple and smoky bbq sauce in one simple dish that comes together quickly, requires just one pan, and works perfectly whether you’re feeding your family on a Tuesday night or hosting friends for a casual backyard dinner.

What Kind of Chicken Should I Use?

Boneless, skinless chicken thighs are the star of this recipe, and they’re honestly the best choice for grilling or pan-searing with BBQ sauce. Thighs stay juicy and tender even if you cook them a bit longer, unlike chicken breasts which can dry out quickly. If you only have chicken breasts on hand, they’ll work in a pinch, but you’ll want to watch them carefully and maybe reduce the cooking time by a few minutes. You can find chicken thighs at any grocery store, and they’re usually pretty affordable – often cheaper than breasts, which is a nice bonus.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Boneless chicken thighs: You can use boneless chicken breasts instead, though they’ll cook a bit faster and won’t be quite as juicy. You could also use bone-in thighs – just add about 10-15 minutes to the cooking time.
• Pineapple slices: Fresh pineapple works great if you have it. Just slice it into rings about 1/2 inch thick. Canned pineapple chunks can work too, though the presentation won’t be quite as nice.
• BBQ sauce: Any style of BBQ sauce works here – sweet, smoky, spicy, or tangy. Pick whatever your family likes best.
• Jalapeno: If you want less heat, remove the seeds and membranes before slicing. Not a fan of spice at all? Just leave it out or use a mild bell pepper for color instead.
• Cooking oil: Olive oil, vegetable oil, or avocado oil all work fine. You could even use butter if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this dish is overcrowding the pan while browning the chicken, which causes it to steam instead of getting that nice golden crust – cook in batches if needed to give each thigh enough space.

Don’t skip the step of deglazing the pan with pineapple juice, as those browned bits stuck to the bottom are packed with flavor and will make your sauce taste so much better.

When broiling at the end, keep a close eye on your chicken since broilers vary widely in heat – check after 3 minutes to avoid burning the sugars in the BBQ sauce and pineapple.

Finally, make sure your oven rack is positioned about 6 inches from the broiler element so the chicken gets nicely caramelized without charring too quickly.

What to Serve With Pineapple BBQ Chicken?

This sweet and tangy chicken pairs perfectly with coconut rice or plain white rice to soak up all that delicious pineapple BBQ sauce. I love serving it alongside some grilled vegetables like zucchini, bell peppers, or corn on the cob to keep that summery vibe going. A simple coleslaw or cucumber salad adds a nice cool crunch that balances out the sweetness of the pineapple and the heat from the jalapeno. If you want to make it a full meal, try adding some baked sweet potato wedges or regular fries on the side.

Storage Instructions

Store: Keep your leftover pineapple BBQ chicken in an airtight container in the fridge for up to 4 days. The flavors actually get better as they sit together, so this is a great one to make ahead for easy weeknight dinners or meal prep.

Freeze: This chicken freezes really well for up to 3 months. Let it cool completely, then store it in a freezer-safe container or bag with the sauce. Just thaw it overnight in the fridge before reheating.

Reheat: Warm it up in a skillet over medium heat until heated through, or microwave it in 1-minute intervals, stirring in between. If the sauce seems too thick after reheating, just add a splash of water or pineapple juice to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1200
• Protein: 85-95 g
• Fat: 35-45 g
• Carbohydrates: 90-110 g

Ingredients

For the chicken:

• 1.5 tbsp oil (I prefer avocado oil for its high smoke point)
• 8 chicken thighs (cut into 1-inch chunks)
• 20 oz pineapple slices (I use Dole for the best sweetness)
• 3/4 cup bbq sauce (makes it extra smoky and rich)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 pinch salt
• 1 pinch pepper

For the garnish:

• 1 jalapeno (thinly sliced, about 1/8-inch rounds)
• 3 green onions

Step 1: Prepare Ingredients and Season the Chicken

• 8 chicken thighs, cut into 1-inch chunks
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 pinch salt
• 1 pinch pepper
• 20 oz pineapple slices, drained
• 1 jalapeno, thinly sliced
• 3 green onions, chopped

Cut chicken thighs into 1-inch chunks and pat them dry with paper towels—this helps them brown better.

In a small bowl, combine garlic powder, onion powder, salt, and pepper.

Toss the chicken pieces with this seasoning mixture until evenly coated.

Drain the pineapple slices in a strainer, reserving the juice in a measuring cup.

Thinly slice the jalapeno into 1/8-inch rounds and chop the green onions, keeping them separate.

Step 2: Sear the Chicken Until Golden Brown

• 1.5 tbsp oil
• seasoned chicken chunks from Step 1

Heat the oil in a large skillet over medium-high heat until it shimmers.

Working in batches if needed to avoid crowding, add the seasoned chicken and cook for 5-7 minutes per side until deep golden brown.

I prefer avocado oil here because it has a high smoke point and won’t break down at this temperature, which keeps the flavor clean.

Transfer the browned chicken to a clean plate.

Step 3: Build the Pineapple BBQ Sauce Base

• 1/2 cup reserved pineapple juice from Step 1
• 3/4 cup bbq sauce

Pour 1/2 cup of the reserved pineapple juice into the same skillet over medium-low heat.

Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan—these caramelized bits add deep flavor to your sauce.

Once the pan is deglazed, stir in the BBQ sauce until smooth and well combined, allowing it to warm through for about 1-2 minutes.

Step 4: Combine Chicken and Pineapple in Sauce

• browned chicken from Step 2
• drained pineapple from Step 1
• sauce mixture from Step 3

Return the browned chicken to the skillet and add the drained pineapple slices.

Gently stir everything together, making sure all the chicken pieces and pineapple are coated with the sauce.

Let it simmer on medium-low for 2-3 minutes to let the flavors meld and warm through.

Step 5: Broil and Finish with Fresh Toppings

• combined chicken and pineapple mixture from Step 4
• sliced jalapeno from Step 1
• chopped green onions from Step 1

Transfer the skillet to your oven and broil on high for 5 minutes, watching it carefully to prevent the sauce from burning.

The high heat will caramelize the edges and give the dish a slightly charred, restaurant-quality finish.

Remove from the oven and immediately top with the sliced jalapeno and chopped green onions.

The fresh, bright flavors of these toppings cut through the richness of the BBQ sauce beautifully.

Sticky Pineapple BBQ Chicken

Delicious Sticky Pineapple BBQ Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 4 servings

Calories 1125 kcal

Ingredients

  

For the chicken

• 1.5 tbsp oil (I prefer avocado oil for its high smoke point)
• 8 chicken thighs (cut into 1-inch chunks)
• 20 oz pineapple slices (I use Dole for the best sweetness)
• 3/4 cup bbq sauce (makes it extra smoky and rich)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 pinch salt
• 1 pinch pepper

For the garnish

• 1 jalapeno (thinly sliced, about 1/8-inch rounds)
• 3 green onions

Instructions

 

• Cut chicken thighs into 1-inch chunks and pat them dry with paper towels—this helps them brown better. In a small bowl, combine garlic powder, onion powder, salt, and pepper. Toss the chicken pieces with this seasoning mixture until evenly coated. Drain the pineapple slices in a strainer, reserving the juice in a measuring cup. Thinly slice the jalapeno into 1/8-inch rounds and chop the green onions, keeping them separate.
• Heat the oil in a large skillet over medium-high heat until it shimmers. Working in batches if needed to avoid crowding, add the seasoned chicken and cook for 5-7 minutes per side until deep golden brown. I prefer avocado oil here because it has a high smoke point and won't break down at this temperature, which keeps the flavor clean. Transfer the browned chicken to a clean plate.
• Pour 1/2 cup of the reserved pineapple juice into the same skillet over medium-low heat. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan—these caramelized bits add deep flavor to your sauce. Once the pan is deglazed, stir in the BBQ sauce until smooth and well combined, allowing it to warm through for about 1-2 minutes.
• Return the browned chicken to the skillet and add the drained pineapple slices. Gently stir everything together, making sure all the chicken pieces and pineapple are coated with the sauce. Let it simmer on medium-low for 2-3 minutes to let the flavors meld and warm through.
• Transfer the skillet to your oven and broil on high for 5 minutes, watching it carefully to prevent the sauce from burning. The high heat will caramelize the edges and give the dish a slightly charred, restaurant-quality finish. Remove from the oven and immediately top with the sliced jalapeno and chopped green onions. The fresh, bright flavors of these toppings cut through the richness of the BBQ sauce beautifully.