BARBECUE PINEAPPLE CHICKEN

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This sweet and appetizing Barbecue Pineapple Chicken is so natural to assemble, utilizes your #1 BBQ sauce, new pineapple lumps and gets a little kick from a diced jalapeño. Heated and caramelized, this Barbecue Pineapple Chicken is wonderful with rice and bunches of the grill pineapple sauce on top.

I have another simple, mid-week supper for you! It’s a simple task to assemble and an incredible across the board skillet supper.

New pieces of BBQ sauced chicken get thrown with onion, chime peppers, pineapple and diced jalapeño.

Don’t hesitate to utilize your BBQ sauce of decision, yet check my Kansas City Style BBQ Sauce out. My Kansas City Style BBQ Sauce remains consistent with the conventional and is on the sweet side utilizing an earthy colored sugar base, yet is offset with bean stew powder and dark pepper that gets stewed with molasses, yellow mustard and other warm flavors. Works entirely here with the tart, tropical pineapple.

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Everything gets cooked and caramelized.

As the pineapples heat they separate and delivery their juices, blending in with the BBQ sauce that is incredible when poured on top presented with rice to absorb everything.

Ingredients

  • 2 lbs boneless skinless chicken breasts chopped
  • 1 cup barbecue sauce of chioce separated
  • 1 onion large, sliced
  • 2 bell peppers red and or green, chopped
  • 12 oz pineapple chunks fresh or frozen thawed
  • 1 jalapeño seeded and diced
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. Preheat oven to 400°F. Coat a baking dish with cooking spray, set aside.
  2. Cut onion in half and slice thin. Cut bell peppers into bite size pieces. Seed and dice the jalapeño. Set aide.
  3. In a bowl add chopped, bite-size chicken pieces and 2/3 cup of the barbecue sauce. Toss to coat, set aside to marinate for 15 minutes.
  4. Arrange sliced onion in baking dish and top with marinated chicken pieces, bell peppers and pineapple. Brush remaining barbecue sauce on top, toss to coat and sprinkle on the diced jalapeño. Season with salt and pepper.
  5. Bake uncovered for 30-35 minutes, or until internal temperature of chicken reads 165°F.
  6. Serve and spoon sauce and juices over chicken.
  7. The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Nutrition

Calories: 336kcal | Carbohydrates: 32g | Protein: 35g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 760mg | Potassium: 856mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1400IU | Vitamin C: 60.4mg | Calcium: 39mg | Iron: 1.5mg

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