Easy Sheet Pan Pineapple BBQ Chicken with Bacon (30-Minute Dinner)
This Easy Sheet Pan Pineapple BBQ Chicken with Bacon combines sweet pineapple, smoky bacon, and juicy chicken in a simple 30-minute one-pan dinner. A quick pineapple-infused BBQ glaze caramelizes beautifully in the oven, creating a sticky, savory-sweet weeknight meal with minimal cleanup.
Equipment
- Large sheet pan
- Mixing bowl
- spatula or tongs
Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs, cubed into 1-inch pieces
- 1 can pineapple chunks, drained (20 oz), juice reserved
- 1 red bell pepper, chopped
- 1 yellow onion, chopped
- 4 slices bacon, cooked and crumbled
- 1 Tbsp olive oil
- 1 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.75 cup BBQ sauce
- 0.25 cup reserved pineapple juice
- 1 Tbsp brown sugar
- 1 tsp apple cider vinegar
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- Place cubed chicken, chopped bell pepper, and chopped onion on the sheet pan. Drizzle with olive oil, garlic powder, salt, and pepper. Toss to coat and spread into an even layer.
- In a small bowl, whisk together BBQ sauce, reserved pineapple juice, brown sugar, and apple cider vinegar.
- Bake chicken and vegetables for 15 minutes.
- Remove sheet pan from oven. Add drained pineapple chunks. Drizzle or brush half of the glaze over everything, toss lightly, and return to oven for 10–15 more minutes until chicken reaches 165°F (74°C) and glaze is sticky.
- Remove from oven. Drizzle remaining glaze and top with crispy crumbled bacon. Serve immediately.
Notes
Glaze halfway through baking to prevent burning, and finish with crispy bacon for the best texture and flavor.