Get ready to experience a flavor explosion with this Bacon Pineapple BBQ Chicken! This mouthwatering dish combines the smokiness of bacon, the sweetness of pineapple, and the tangy kick of barbecue sauce to create a perfect harmony of flavors that will have your family asking for seconds.
This recipe transforms ordinary chicken breasts into a delicious centerpiece that’s both impressive and easy to make. The pineapple caramelizes slightly during cooking, while the bacon adds a crispy texture and savory depth that elevates this dish to weekend-worthy status—though it’s simple enough for a weeknight dinner!
Why You’ll Love This
- Perfect balance of sweet, smoky, and tangy flavors in every bite
- Easy to prepare with just a handful of common ingredients
- Great for meal prep—leftovers taste even better the next day
- Kid-friendly dish that still feels sophisticated enough for adults
- One-pan preparation means minimal cleanup afterward
Ingredients
- 4 thinly sliced skinless, boneless chicken breasts
- 1 cup BBQ sauce
- 1 cup diced pineapple
- 6 strips bacon, cooked and diced
- ¼ red onion, sliced (about ¼ cup)
- 1 cup shredded Mozzarella cheese
- 2 green onions, diced
Instructions
- Preheat the oven to 375°F. Use thinly sliced chicken breasts for even cooking.
- Add chicken breasts to the casserole dish and brush them with BBQ sauce.
- Top each chicken breast with diced pineapple, cooked bacon, sliced red onion, and shredded Mozzarella cheese.
- Bake uncovered for 25-30 minutes, until the chicken is fully cooked and no longer pink in the center. Broil for the last 4 minutes if a crispier top is desired.
- Top with a small amount of extra diced pineapple, remaining sliced red onion, and diced green onions before serving.
Tips & Variations
- For a spicier version, add 1/4 teaspoon of cayenne pepper or a diced jalapeño to the sauce mixture.
- Try using different barbecue sauces to change the flavor profile—honey barbecue for extra sweetness or a smoky chipotle for more heat.
- If fresh pineapple isn’t available, canned pineapple chunks work perfectly fine—just be sure to drain them well.
- For a complete sheet pan meal, add bell peppers, red onions, and zucchini around the chicken during the last 15 minutes of cooking.
- Make ahead tip: Prepare everything up to step 7, refrigerate, and bake when ready to serve.
Serving Suggestions
This Bacon Pineapple BBQ Chicken pairs beautifully with coconut rice or cilantro lime rice to complement the tropical pineapple flavors. For a lighter option, serve alongside a crisp green salad with a citrus vinaigrette.
Complete your meal with some grilled corn on the cob or roasted sweet potatoes. The sweetness of these sides enhances the savory-sweet profile of the chicken dish, creating a well-rounded and satisfying dinner.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear.
- If the bacon isn’t crisping up enough, switch to broil for the final 2-3 minutes, watching carefully to prevent burning.
- For meal prep, slice the cooled chicken and store with extra sauce on the side for reheating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and often stay juicier. Adjust cooking time to ensure they reach 165°F internal temperature.
How do I prevent the bacon from becoming soggy?
For extra crispy bacon, you can partially cook the bacon for about 5 minutes before wrapping it around the chicken. This gives it a head start on crisping up.
Can I make this on the grill?
Yes! Grill over medium heat for about 6-7 minutes per side, basting with the sauce during the last few minutes of cooking. Use a meat thermometer to ensure doneness.
Is there a way to make this recipe dairy-free and gluten-free?
This recipe is naturally dairy-free. To make it gluten-free, simply ensure your barbecue sauce is gluten-free, as some commercial brands may contain gluten ingredients.
[recipe_card]
