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BBQ Pineapple Chicken Sheet-Pan Dinner
Rachel Kim

BBQ Pineapple Chicken Sheet-Pan Dinner

Barbecue sauce caramelizes on bite-size chicken while pineapple and peppers roast alongside it. Add the sauce halfway through; starting with it guarantees burned sugar before the chicken is done. Total time: 37 minutes.
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Prep Time 12 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 2 bell peppers cut into 1-inch pieces
  • 2 cups fresh pineapple chunks
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3/4 cup thick barbecue sauce

Method
 

  1. Heat the oven to 450°F and line a rimmed sheet pan with foil.
  2. Toss the chicken and peppers with vegetable oil, salt and black pepper, then spread them in a single layer.
  3. Roast for 10 minutes, add the pineapple and toss everything with 1/2 cup barbecue sauce.
  4. Roast for 8 to 10 minutes more, until the chicken reaches 165°F and the pepper edges brown.
  5. Brush the chicken with the remaining barbecue sauce and broil for 1 minute until tacky.