Name: Pineapple Chicken Bake Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 3 large boneless, skinless chicken breasts; 12 tablespoons barbecue sauce (divided, thick works best); 3 tablespoons dark brown sugar; 1 tablespoon soy sauce; 2 cups pineapple (sliced or rings)

There’s something about the mix of tangy pineapple and smoky barbecue that just sings comfort on a plate. This Pineapple Chicken Bake Recipe is a one-pan wonder that’s juicy, sweet, and ready faster than you’d expect, perfect for busy weeknights or whenever you want a little tropical twist.

A white plate holds a neat serving of white rice covering the bottom layer, topped with golden-brown cooked chicken pieces glazed in a shiny brown sauce with caramelized pineapple chunks on top, adding a bright yellow color. To the side of the chicken and rice, there is a small pile of vibrant green steamed broccoli. A silver fork in the foreground lifts a bite-sized piece of chicken and pineapple, dripping with sauce. The background surface is white with a soft marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pineapple Chicken Bake Recipe
Top Tip
How to Serve Pineapple Chicken Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pineapple Chicken Bake Recipe

Why You'll Love This Recipe

I absolutely love this Pineapple Chicken Bake Recipe because it hits that perfect balance of sweet and savory without any fuss. Plus, it’s made with just a handful of ingredients — which means less time cooking and more time enjoying your meal with family or friends.

Simple Ingredients: Uses only five key pantry staples, making it easy to throw together anytime.
Fast & Easy: Prep and bake time combine for a quick dinner solution that feels special.
Tangy & Sweet Flavor: The pineapple and barbecue sauce combo creates irresistible layers of taste.
Versatile & Customizable: You can adjust toppings or spices to suit your family’s preferences with no problem.

Ingredients & Why They Work

The beauty of this dish lies in its simplicity. Bright pineapple sweetness complements the rich, smoky barbecue sauce perfectly, while brown sugar and soy sauce enhance the flavor depth and caramelization. Here’s a quick rundown on what each ingredient adds.

Flat lay of three large boneless skinless chicken breasts, six golden pineapple rings arranged neatly, a small white ceramic bowl filled with thick reddish-brown barbecue sauce, a small white bowl holding dark brown sugar, a small white bowl containing dark glossy soy sauce, all ingredients fresh and natural, perfectly spaced with balanced symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: I use large, boneless, skinless breasts — they cook evenly and stay moist when baked.
Barbecue sauce: Thick, tangy barbecue sauce works best to coat the chicken and mingle with the pineapple juices.
Pineapple slices or rings: Fresh or canned pineapple adds natural sweetness and juiciness, keeping the chicken tender.
Dark brown sugar: It deepens the caramel notes when baked, balancing the acidity from the pineapple.
Soy sauce: A small amount brings umami and saltiness for a well-rounded flavor profile.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I really enjoy about this Pineapple Chicken Bake Recipe is how easy it is to tweak it to your liking. Whether you want to spice it up, add veggies, or swap out ingredients, it’s totally flexible.

Add Heat: I sometimes sprinkle red pepper flakes or a dash of cayenne into the brown sugar-soy paste for a little kick — it brings an unexpectedly delightful contrast.
Veggie Boost: I love adding sliced bell peppers or red onions underneath the chicken for extra texture and color without complicating prep.
Low-Sodium Version: Using a low-sodium soy sauce or reducing barbecue sauce helps control salt, especially if you’re watching your sodium intake.
Gluten-Free: Just double-check your barbecue and soy sauce labels—tamari is a great gluten-free soy alternative.

Step-by-Step: How I Make Pineapple Chicken Bake Recipe

On a white plate with a textured pattern, there is a base layer of fluffy white rice covering most of the plate’s center. On top of the rice, there is a layer of golden brown cooked chicken pieces, each topped with bright yellow pineapple slices coated in a shiny, amber-colored sauce. To the side of the rice and chicken, there is a small pile of steamed broccoli florets with a rich green color and slightly rough texture. The plate is placed on a white marbled surface, with part of a baking tray containing more chicken and pineapple visible softly blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Like a Pro

Start by preheating your oven to 425°F (220°C). Line a rimmed baking pan with foil—not just for easy cleanup but it helps keep baking juices juicy! Then, carefully slice each chicken breast in half lengthwise to make six thinner cutlets. This helps them cook quickly and evenly. Don’t skip brushing both sides of each cutlet generously with barbecue sauce—this keeps the meat moist and packed with flavor as it bakes.

Step 2: Layer Your Pineapple Toppings

Arrange your pineapple slices or rings right on top of the sauced chicken. Don’t worry if some edges hang over a bit; those caramelize beautifully in the oven! Then, mix your dark brown sugar and soy sauce in a small bowl until it forms a paste. Spoon this over the pineapple evenly — this mixture adds that irresistible sweet-savory glaze that makes everyone ask for seconds.

Step 3: Bake and Baste for Perfection

Bake uncovered for about 20 minutes. Keep an eye on it during the last few minutes to baste with pan juices—just spoon the sauce over the chicken and pineapple to keep everything moist and glossy. This simple step makes a big difference, so don’t skip it! When done, remove from the oven and loosely cover with foil, letting it rest for 5 minutes to let all those delicious juices settle in.

Top Tip

Having made this Pineapple Chicken Bake Recipe a bunch of times, I’ve learned a few secrets that help everything come out perfectly every time. Let me share these with you so you can skip the trial and error.

Thin Cutlets: Cutting chicken breasts thinly ensures they cook evenly and stay tender — thick pieces can dry out.
Don’t Rush Resting: Letting the chicken rest loosely covered locks in juices and keeps the meat moist, so don’t skip it.
Use Thick Barbecue Sauce: Thin sauces run off and dry out; a thick sauce sticks and caramelizes beautifully in the oven.
Foil Lining for Easy Cleanup: This simple trick saves you time washing up and keeps the pineapple juices concentrated around the chicken.

How to Serve Pineapple Chicken Bake Recipe

Garnishes

I usually finish my pineapple chicken with a sprinkle of chopped fresh cilantro or green onions—both add a pop of color and a burst of fresh flavor that cuts through the sweetness beautifully. Sometimes I even add a light dusting of toasted sesame seeds for a subtle crunch.

Side Dishes

This dish pairs wonderfully with fluffy jasmine rice or simple coconut rice to keep that tropical vibe going. I also like steamed green beans or roasted broccoli on the side for a fresh, crisp contrast without competing flavors.

Creative Ways to Present

For special dinners or when guests come over, I sometimes serve the chicken on a bed of leafy greens like spinach or arugula. Adding some grilled pineapple rings alongside ups the wow factor. You can also plate it with a drizzle of extra barbecue sauce and a wedge of lime for that final, vibrant touch.

Make Ahead and Storage

Storing Leftovers

I keep leftover pineapple chicken tightly wrapped or in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it a great make-ahead meal for busy days.

Freezing

This recipe freezes nicely too — just cool completely, pack into freezer-safe containers, and freeze for up to 2 months. When you’re ready, thaw in the fridge overnight and reheat gently in the oven or microwave.

Reheating

To keep the chicken juicy on reheating, I cover it loosely with foil and warm in a 350°F oven for about 10–15 minutes, checking often. This method avoids drying out and brings the pineapple’s caramelized top back to life.

Frequently Asked Questions:

Can I use frozen pineapple in this recipe?

Absolutely! Frozen pineapple works well. Just thaw and drain excess liquid before layering it over the chicken to keep things from getting too watery.

What type of barbecue sauce do you recommend?

I prefer a thick, smoky barbecue sauce with a good balance of sweet and tangy flavors. Avoid very runny sauces as they don’t coat the chicken well and the flavor can wash away.

Can I make this recipe dairy-free?

Yes, this recipe is naturally dairy-free as it doesn’t call for any butter, milk, or cheese. Just be sure your barbecue sauce is also dairy-free, which most are.

How do I know when the chicken is fully cooked?

The chicken cutlets should reach an internal temperature of 165°F (74°C) when checked with a meat thermometer. Also, juices should run clear and the meat should be firm but tender.

Final Thoughts

This Pineapple Chicken Bake Recipe has become one of those meals I keep coming back to for its ease and comforting flavors. It’s honestly one of the few recipes that’s just as great fresh out of the oven as it is reheated the next day—trust me, you’ll want leftovers! Give it a try and you might find yourself reaching for pineapple and barbecue sauce like it’s your new go-to combo too.