Take-out Tuesday, BBQ Chicken & Pineapple Sheet Pan Dinner

the Painted Apron

3 years ago

Last week HHjr had to go back to the “city” for a few days

DD, her family, and I were at the beach house without our chef!

He always spoils us with delicious dinners

hmmm…

what could I make for us that would be easy

and that CC and Charlie Brown would like…

Got a sheet pan?

Good, I’ve got a great dinner for you

BBQ Chicken & Pineapple!

I actually used 3 sheet pans, one for the chicken,

1 for Roasted Zucchini and Asparagus Parmesan

And one for Roasted Red Potatoes with Gorgonzola & Rosemary

All of these recipes are very simple to prep,

just a little chopping and they are ready to go in the oven

I recommend using boneless and skinless chicken thighs

Trim any fatty parts and cut the chicken into 1- 2 inch chunks

Drain pineapple, reserving juice

Mix 1/4 cup of pineapple juice into 1 cup of BBQ sauce

Pour enough sauce over chicken chunks to coat well

and reserve the rest of the sauce for serving

Line your sheet pan with parchment paper

and place chicken on the paper in an even layer

with pineapple chunks on one end

Put the pan in a preheated 375 degree oven

and cook for 25 minutes or until done

Serve it with the reserved BBQ/pineapple sauce on the side

Note:

I baked all 3 sheet pans in one oven, I put the potatoes in the oven on the top rack 20 minutes before placing the chicken in the oven on the middle rack and the zucchini and asparagus on the lowest rack, and everything was done at the same time. Click on the highlighted recipe titles below to go to the post with the printable recipe

Roasted Zucchini and Asparagus Parmesan

Roasted Red Potatoes with Gorgonzola & Rosemary

This recipe is adapted from Home as we Make It

BBQ Chicken & Pineapple Sheet Pan Dinner

This easy sheet pan dinner only takes minutes to prep, cooks in 30 minutes and is very family friendly. Serve it with roasted potatoes and vegetables and you have a tasty and balanced meal

Course Main Course

Cuisine American

Keyword BBQ chicken, Bourbon Pineapple Chicken Thighs, easy dinner, roasted chicken and pineapple, sheet pan dinner

Prep Time 10

Cook Time 25

Servings 4

Equipment

sheet pan
parchment paper

Ingredients

6 boneless, skinless chicken thighs
1 cup BBQ sauce
1 can 20 oz., pineapple chunks
salt and pepper to taste

Instructions

Preheat oven to 375 degrees
Line a rimmed sheet pan with parchment paper
Cut the chicken into 1-2 inch chunks and trim any fat. Place chicken into a mixing bowl and season with salt and pepper
Drain pineapple chunks reserving juice
Mix BBQ sauce with 1/4 cup of reserved pineapple juice. Pour enough sauce over chicken to coat well. Reserve the remaining sauce for serving
Place coated chicken onto sheet pan in an even layer, putting pineapple chunks one end of pan
Cook on the middle rack of oven for 25 minutes or until done
Serve chicken and pineapple with reserved sauce on the side