Pineapple BBQ Baked Chicken Breast Recipe – American Special
This pineapple BBQ baked chicken breast delivers tender, juicy oven-baked chicken with a delightful tropical pineapple twist. Coated in tangy barbecue sauce and topped with pineapple chunks, it’s an effortless minimal prep meal that’s perfect for a summer dinner or anytime you want a sweet-and-savory weeknight winner.
- Prep Time10 min
- Cook Time35 min
- Total Time45 min
Pineapple BBQ Baked Chicken Breast Ingredients:
- 4 skinless, boneless chicken breasts
- 2 cups pineapple chunks (we recommend fresh apple, but frozen is fine too)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- Coarse salt and fresh cracked black pepper, to taste
For the sauce:
- 1/2 cup of your favorite prepared bbq sauce
- 3 clove garlic, minced (or 2 teaspoons dried garlic)
- 1 1/2 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1 jalapeño, sliced
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- Chopped cilantro, to taste
How to Make Pineapple BBQ Baked Chicken Breast Recipe:
To prepare the baked chicken foil packets, preheat your oven to 350°F (180°C). Place four 12×12 inch (30×30 cm) squares of foil on your work surface. Arrange pineapple chunks and diced bell peppers in the center of each foil piece. Season with salt and pepper, then place a chicken breast on top of each. Season the chicken generously with salt and pepper.
In a bowl, mix together BBQ sauce, olive oil, smoked paprika, minced garlic, lemon juice, oregano, cilantro, and sliced jalapeño. Divide the sauce evenly over each chicken packet and sprinkle with additional chopped cilantro.
Fold the foil over the chicken and vegetables to create sealed packets, pinching the ends tightly to secure.
Place the chicken foil packets on a baking sheet and bake for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender. Once cooked, carefully open the foil packets, drizzle the chicken with extra sauce, and broil for 1-2 minutes to crisp up the chicken.
Serve the baked chicken foil packets immediately, garnished with more cilantro. Enjoy your meal!
In a bowl, mix together BBQ sauce, olive oil, smoked paprika, minced garlic, lemon juice, oregano, cilantro, and sliced jalapeño. Divide the sauce evenly over each chicken packet and sprinkle with additional chopped cilantro.
Fold the foil over the chicken and vegetables to create sealed packets, pinching the ends tightly to secure.
Place the chicken foil packets on a baking sheet and bake for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender. Once cooked, carefully open the foil packets, drizzle the chicken with extra sauce, and broil for 1-2 minutes to crisp up the chicken.
Serve the baked chicken foil packets immediately, garnished with more cilantro. Enjoy your meal!
Recipe Notes:
Even Cooking: Pound or ensure chicken breasts are uniform in thickness to promote even baking and avoid overcooking thinner edges.
Pineapple Moisture Balance: Drain canned pineapple well (or pat fresh pineapple dry) to prevent a watery bake and maintain flavorful caramelization.
Baking Temperature: Bake at 400 °F (200 °C) for a golden, slightly charred edge—check the chicken reaches at least 165 °F internally for safety.
Leftover Reheating: Reheat gently in a low oven (350 °F) or microwave briefly to keep the chicken moist and retain its sweet BBQ glaze.
