Pineapple BBQ Baked Chicken Breast
This Pineapple BBQ Baked Chicken Breast is the easiest recipe you can make. Chicken breast baked in the most delicious sweet and tangy barbecue sauce with fresh pineapple and bacon. The baked bbq chicken is the ultimate combination of summer flavors!
This baked chicken breast is wonderful paired with creamy Mashed Potatoes and Fresh Coleslaw or sweet Corn on the Cob, for an easy, excellent chicken dinner.
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Hey, hey! Valentina with Valentina’s Corner sharing our favorite Baked Chicken Breast Recipe!
This baked bbq chicken breast recipe doesn’t get any better. Not only is it super easy to make (seriously 10 minute prep time), it’s packed with so much flavor but has only 6 ingredients. The combination of pineapple and barbecue with chicken is so good, the recipe just tastes Hawaiian, like this Pineapple Fried Rice.
This recipe will remind you of a Hawaiian pizza, but without the carbs from the dough.
How to Make BBQ Baked Chicken:
- Cut bacon into bite-sized pieces and saute in a skillet until crispy (don’t overcook, the bacon will finish cooking in the oven).
- Meanwhile, in a bowl, combine the barbecue sauce, brown sugar, and hot sauce (or Sriracha). Spread some sauce in the bottom of the baking dish.
- Lightly pound chicken to an even thickness then season both sides with salt and pepper and transfer to the baking dish.
- Cut pineapple into bite-sized pieces and add to the baking dish along with the cooked bacon.
- Pour barbecue sauce over everything. Bake the chicken dish uncovered for 25-30 minutes.
How Long to Bake Chicken Breast?
Baking chicken breast is so easy and the time will slightly vary depending on the size of the breast and the temperature you bake the chicken at (and of course, any added toppings may add to the baking time). You always want the internal temperature of the chicken to be 165°F, measuring the thickest part of the chicken.
- 350°F – The baking time will be about 28-33 minutes.
- 375°F – The baking time will be somewhere between 25-30 minutes.
- 400°F – You’ll want to bake the chicken between 22-26 minutes.
What Kind of Barbecue Sauce do I use?
This recipe was tested with homemade BBQ Sauce and Sweet Baby Ray’s Barbecue sauce – both of these are sweet BBQ sauces that work best with this recipe. You are more than welcome to try the recipe with your favorite BBQ sauce, however, it will change the flavor profile.
Can I Make the BBQ Chicken Breast in Advance?
Yes! This oven-baked dish is perfect to prepare the morning of or night before if you are planning a party! It’s especially great if you will be in a rush and need a quick dinner.
The flavors of this chicken bake are exciting. If you like to try unique combinations, you are in for a treat! The sweetness from the pineapples combined with a bit of a kick from the hot sauce in barbecue is amazing on this tender oven-baked chicken.
You’ll Want to Try These Chicken Recipes:
Try these once and you will make them over and over. These chicken recipes are perfect for busy weeknights.
- Chicken Stir Fry – so saucy and better than takeout
- Lemon Chicken Pasta – easy 30-minute dinner
- Easy Chicken Casserole– in the creamiest sauce
- Chicken Tetrazzini – creamy, cheesy pasta bake
Pineapple BBQ Baked Chicken Breast Recipe
Ingredients
- 4 chicken breasts
- 1 ½ cups pineapple, diced
- 4 bacon strips, cooked
- 1 cup barbecue sauce, homemade or Sweet Baby Ray’s storebought
- 2 Tbsp brown sugar
- 1 tsp hot sauce
Instructions
- Cut bacon into bite-sized pieces and sauté the bacon in a medium skillet until crispy.
- In a bowl, combine the barbecue sauce, brown sugar and hot sauce. Add a thin layer of the barbecue mixture to the bottom of a baking dish.
- Lightly pound chicken to an even thickness then season both sides of chicken breasts with salt and pepper to taste. Add the chicken to the baking dish.
- Cut pineapple into bite-sized pieces and add to the baking dish along with the cooked bacon.
- Pour barbecue sauce over everything. Bake the chicken dish uncovered for 25-30 minutes.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Valentina Ablaev
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
As with all the recipes that I have tried from Natasha, this is another winner winner chicken dinner! This chicken dish will be made again and again…Thanks so much!
Hi Martha! You are so welcome. I’m so glad you love the recipe.
Quick and easy; delicious but, for our taste it was a bit too sweet. Will eliminate the added brown sugar with the next iteration 🙂
I’m so glad you enjoyed it, Pam! I hope you love it even more the next time you make it!
Maybe add an actual temp to the recipe? It just says bake lol. 8 know if you go back and read the long stuff before recipe it’s gives 3 different temps. But nothing in the recipe is you jump to it. And if course why so you have 3 different times and temps in your description. What is the difference besides time?
Hi Fish, we have this posted in the recipe. “350°F – The baking time will be about 28-33 minutes, 375°F – The baking time will be somewhere between 25-30 minutes, 400°F – You’ll want to bake the chicken between 22-26 minutes.” I hope that helps.
I love this recipe and just wondering if it would work in a slow cooker? I’m back to work and need it ready to go at dinner time as I don’t have time to put it in the oven ahead of time.
Hi Lee, I think it would work but I have not tested it myself to advise on the time/instructions for this method.
This dish was amazing! I absolutely love your recipes and I am glad I chose this as a family meal. Definitely did not disappoint.
I’m so glad you enjoyed it! Thank you for the wonderful review, Kristen!
Hi Natasha, I cook a lot of your recipes and they are amazing and delish. The question I have is my daughter is allergic to tomatoes and tomato products, and that’s where things become a little challenging for me. I myself am not a big fan of alfredo sauce, do you happen to have any ideas of what to use instead of tomato products or any recipes you may have that do not require tomato products? Dinner is such a struggle sometimes. Thank You
Hi Sissy, I wish I could be more helpful here, but I haven’t tried a tomato substitution. I recommend a Google search for specific substitutions.
What size baking dish did you use? The pic looks saucier than I would imagine 1 cup of bbq would yield.
Thx
Hi Bill, this was about a 9×13 if you are converting to a rectangular baking pan.
Hi, can i prepare and combine all ingredients in the morning and then just pop the tray in the oven when i get home from work? If yes, should i let the dish sit at room temeprature for a little while or can i put it straight in the oven? Should cooking time be adjusted if cooking prepared tray from the fridge?
Thank you
Hi Chelsea, I would probably add the pineapple later so it’s not marinating with raw chicken, but you can add the bbq sauce ahead. Probably leave it at room temperature for about 30 minutes before baking and add pineapple at that time.
Very yummy! Dave said it is the best chicken dish we have had. I used (bone-in) 2 breast halves, 5 legs and 4 second joints. Bacon was frozen, but I hacked off 1 inch ends from 6 pieces, fried them up, and used the drippings for the dish base. Sriracha in the BBQ sauce- 1/2 can pineapple pieces. Baking took about 45-50 minutes (2 glass pans) and came out great! THANKS!! CAS
I’m so glad you enjoyed it! Thank you for the wonderful review!
Love it! Absolutely delicious! I cooked the bacon first, easier to crumble it in cooked than cut it raw, and I used pheasant instead of chicken (use what you have, right?). Montgomery Inn BBQ tasted great. And the splash of Skyline hot sauce made it an instant Cincinnati classic!
Great job! Good to know that you loved the end result and you were able to make use of the ingredients that you currently have on hand. Thanks for your fantastic review!
Roasted sweet potatoes make a great side too.
Can i use a different brand of barbeque sauce?
Yes, you may use a different brand. We use Sweet Baby Ray’s BBQ Sauce
Hi, Natasha! I saw one comment about frozen chicken, but no followup. So, can frozen chicken breasts be used, if one uses a lower oven temp for a longer time to evaporate excess water? Also, anyone try it on a grill with some wood for smoke?
Hi Doug, I have not tested that with frozen chicken to advise. If you experiment, let me know how you liked the recipe.
MY HUSBAND WENT CRAZY OVER THIS DISH!!!! He loves BBQ on anything so I decided to surprise him last night. Wow was he over the moon! He told me this was the yummiest thing ive made ( and i have made a ton of your recipes ). Its super juicy and tangy at the same time!!! Thank you for posting this Natasha!
That’s just awesome!! Thank you for sharing your wonderful review. It sounds like you have a new favorite!
I made this tonight for 8 people, one of which is my Ukrainian daughter-in-law. It was SO good that my wife wants me to make it for my daughter’s birthday (20+people}. I served it over rice with a side of air fried zucchini and salad.
I’m 95 now, but my new convection oven has opened a hole new world of cooking for me. Thanks for wonderful recipies
You’re welcome, Art! I’m so happy you enjoyed this recipe! Thank you so much for sharing this with me.
Would this work to cut the chicken in 1 inch pieces? What would the baking time be?
Hi Luda, it depends on the thickness of the chicken pieces. I would check after 23 minutes or so to see if the chicken is cooked through and probably aim for the lower time in the range (25 minutes).
This looks so good and it’s on my menu for the week. I was curious what sides you would recommend to go with this? I have three kiddos, so something a bit kid-friendly would be soooo great!!
I imagine this will be so good with Creamy Mashed Potatoes or mac and cheese!
I made this with these substitutions coconut sugar and real bacon bits. I used sweet baby rays bbq sauce and added the juice from the canned pineapple chunks. I had a few fresh pineapple chunks I added as well. The sauce was thinner but would have been easy to thicken with corn starch, arrowroot powder or potato starch. I had hubby help as I just found out I have Rheumatoid arthritis and my hands and feet are painful, so easy was a Necessity! It was good, not great but Definitely would make again.
You did not follow recipe. So of course it was not great. Never review when you change it so much. It’s deceptive and annoying
I cooked this the other day, it didn’t work out for me 🙁 The sauce became watery. I threw it away.
Hi Mj, I am always happy to help troubleshoot – did you possibly use frozen chicken which would release excess water.
All you needed to do is take out the chicken and boil the sauce a bit to thicken it.
Recipe does not say what temperature to cook on.
Hi Leslie, we have this posted in the recipe. “350°F – The baking time will be about 28-33 minutes, 375°F – The baking time will be somewhere between 25-30 minutes, 400°F – You’ll want to bake the chicken between 22-26 minutes.” I hope that helps.
Doing this for a dinner party on Friday. Can’t wait!
That’s so great! I hope you love it!
Yum! This was a good quick easy week day meal. Even my toddler ate it! One day I might venture out and try this in slow cooker for shredded chicken sandwiches.
That is the best when kids love what we moms make. That’s so great!
Hi Natasha! Can I substitute the bacon for something else?
Hi Petra, maybe some Canadian bacon or ham would work well.
I made this chicken along with some roasted potatoes and the whole family loved it! My picky eater kept saying chicken is sooo bomb! Plus it’s super easy to make so it’s a winner for sure! Thank you Valentina and Natasha!! 😘
Hi Yelena, that is the best when kids love what we parents make. That’s so great!
I think this is easily my favorite savory recipe from this site! Finishing leftovers as I write this. Husband was impressed! Very delicious! Thank you Natasha!
I’m so happy to hear that! Thank you for sharing your great review!
I can’t wait to try this. Sounds amazing
I hope you love this! We look forward to your feedback!
Ty for post I’ve made twice, once in crock pot 4 hrs on high and also in oven with canned slices. I used a little cilantro before serving, but other than that i stuck to recipe. Yummy..
Thank you so much for sharing that with us.
You think this would be ok in the slow cooker as well? May 6-7 hours on low?
Looks great thanks so much!
Hi Chris, I haven’t tested to advise. If you experiment, let me know how you liked the recipe.
Hi Natasha.
Love the simple recipes, i live alone and not a great cook, so the simpler the better for me.
Boy your husband sure is a lucky man, to be able to eat all this lovely food you make.
All the best.
Regards.
Graeme.
I hope you get to try some of our recipes soon! Thank you for sharing that with me!
Love a tropical recipe in the summer! A perfect blend of sweet and savory! Can’t wait to try this!
I hope you love this recipe, Beth!
I love how easy this recipe is to make! Such fantastic flavor especially for summer.
Isn’t that the best! Thank you so much for sharing that with me.
Yum! This is the perfect chicken!
I’m so glad you enjoyed it!
YUUUM!! Why is sweet and salty combined soooo good! This is one of my favorites! Thank you!
I’m so glad you enjoyed it, Jessica! Thank you for the wonderful review!
This looks and sounds amazing! I was wondering if it’s okay to use canned pineapple chunks? If so, do I use any of the juice it is canned with?
Hi Laura, canned pineapple chunks will work, but I would drain the juice so it doesn’t water down the sauce.