Sheet-Pan BBQ Pineapple Chicken
By Anya Ptacek
Approved by the Delish Test Kitchen

Yields:
8 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 10 mins
Cal/Serv:
286
Has there ever been a combination more harmonious than pineapple and BBQ sauce? I don’t think so! Sweet and tangy with just a hint of spice, this chicken dinner is practically guaranteed to make you everyone’s favorite person at the cookout. While this is perfect for BBQs, the use of a sheet pan also means you can have these summery flavors even when you can’t get outside to grill.
With just seven ingredients, this BBQ sauce comes together in a snap, and can be stored in an airtight container for up to 2 weeks. That way, you’ll be ready to go for any last-minute backyard BBQs (or just weeknights where you wish you were dining outdoors).
Made this? Let us know how it went in the comments below.
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Ingredients
- 1
(20-oz.) can pineapple rings, plus 1/2 cup pineapple juice from can
- 1 cup
ketchup
- 1/4 cup
packed light brown sugar
- 2 Tbsp.
Worcestershire sauce
- 1 tsp.
garlic powder
- 1 tsp.
ground mustard
- 3/4
to 1 tsp. cayenne pepper
- 2 lb.
mix of bone-in, skin-on chicken thighs and drumsticks
Kosher salt
Freshly ground black pepper
- 2
scallions, thinly sliced
- 1
small jalapeño, sliced
Directions
- Step 1In a large bowl, whisk pineapple juice, ketchup, brown sugar, Worcestershire, garlic powder, ground mustard, and cayenne to taste until combined. Transfer 3/4 cup sauce to a small bowl; set aside for glazing.
- Step 2Season chicken all over with salt and black pepper. Add to bowl with remaining sauce and toss to coat. Cover bowl with plastic wrap and refrigerate at least 30 minutes and up to 2 hours.
- Step 3Arrange a rack in center of oven; preheat to 425°. Arrange chicken skin side up on a foil-lined baking sheet. Scatter pineapple rings around chicken.
- Step 4Roast chicken for 30 minutes. Brush with half of reserved sauce. Continue to roast until skin is crispy and caramelized, and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes more. Turn on broiler and broil, watching closely, until skin is starting to blacken, 3 to 4 minutes.
- Step 5Transfer chicken to a platter. Brush with remaining sauce. Sprinkle with scallions and jalapeños.
- Step 6Make Ahead: BBQ sauce can be made 2 weeks ahead. Store in an airtight container and refrigerate.
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