Ooooh, I ate good for lunch today! 🤤 I whipped up this really easy Skillet Pineapple BBQ Chicken, spooned it over some rice, and fixed a little broccoli for the side. I absolutely love skillet chicken dishes because the browning action that you get in a skillet makes super flavorful pan sauces without the need for a million ingredients. This sauce combines sweet pineapple, tangy BBQ sauce, and the savory chicken drippings for a to-die-for sauce. So easy and delicious, so little needed. This is the perfect easy weeknight dinner!
See this recipe used in my weekly meal prep.
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Make it Spicy or Mild
I’ve had a thing lately for super thinly sliced fresh jalapeños, so I added those to the dish at the end, but they are entirely optional if you don’t want a spicy dish.
Can I use Chicken Breast?
Also, you can totally do this with chicken breasts instead of thighs. I do suggest pounding the chicken breast to an even thickness first to help them cook evenly (You don’t want the tip to get tough and rubbery before the thick part cooks through).
Try Other BBQ Sauce Flavors!
P.S. I used regular BBQ sauce in effort to make a “base” recipe but as I was standing in the sauce aisle at the grocery store my mind was spinning with all the fun BBQ sauce flavors that would go great with this. Or maybe it was spinning because I had just gotten out of a really hard circuit training class. Either way, there are a lot of options!
Skillet Pineapple BBQ Chicken
Servings 6Ingredients
- 1 Tbsp cooking oil ($0.02)
- 6 boneless skinless chicken thighs* (about 2.3 lbs.) ($6.85)
- Pinch Salt and pepper ($0.05)
- 20 oz. can Pineapple slices in juice ($1.19)
- 1/2 cup BBQ sauce ($0.68)
- 1 jalapeño (optional), sliced thinly ($0.08)
- 2 green onions, sliced ($0.25)
Instructions
- Heat a large skillet over medium. Once hot add the cooking oil and swirl to coat the surface. While waiting for the skillet to heat, season both sides of the chicken thighs with a pinch of salt and pepper.
- Once the skillet is hot and the oil is shimmering, add the chicken thighs and cook until golden brown on each side and cooked through. Remove the cooked chicken to a clean plate.
- While the chicken is cooking, drain and reserve the juice from the canned pineapple slices.
- After removing the chicken from the skillet, turn the heat down to low and add about 1/2 cup of the reserved pineapple juice. Stir to dissolve and loosen the browned chicken bits from the bottom of the skillet. Once everything has been loosened from the skillet, add the BBQ sauce and stir until a thick sauce forms. Taste the sauce and add salt if needed. If your sauce gets too thick, simply add another splash of the reserved pineapple juice.
- Add the cooked chicken thighs and pineapple slices to the skillet, dredging both sides in the pineapple BBQ sauce. Spoon any excess sauce over the chicken.
- Adjust your oven’s rack so that the skillet will be about 6 inches from the broiler unit and turn the broiler on to high. Transfer the skillet to the oven and broil for about 5 minutes, or just until the BBQ sauce caramelizes on the edges of the chicken and pineapple. If you don’t have an oven safe skillet** you can transfer the chicken, pineapple, and ALL of the sauce to a casserole dish for broiling, or skip the broiling step and enjoy as is.
- After broiling, sprinkle the sliced jalapeño and green onion over top, and then serve.
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Notes
Nutrition
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Scroll down for the step by step photos!
How to Make Pineapple BBQ Chicken – Step by Step Photos
Heat a large skillet over medium, then add a tablespoon of cooking oil and swirl to coat the bottom of the skillet. While waiting for the skillet to heat, season both sides of six boneless, skinless chicken thighs with a pinch of salt and pepper.
One the oil is hot and shimmering, add the chicken thighs and cook until golden brown on each side and cooked through. Remove the cooked chicken thighs to a clean plate.
While the chicken is cooking, drain and reserve the juice from a 20 oz. can of pineapple slices (packed in juice, NOT heavy syrup).
After removing the chicken from the skillet, turn the head down to low and add about 1/2 cup of the pineapple juice. Stir to dissolve the browned bits off the bottom of the skillet. You want to stir and gently scrape until it all comes off the skillet and is floating around in the liquid.
See how the appearance of the pineapple juice has changed after all the chicken bits are dissolved into it? Add 1/2 cup BBQ sauce and stir until a thick sauce forms.
If the sauce is too thick (say, if the skillet was too hot and the juice reduced too much), you can add a splash more of the reserved pineapple juice. Taste the sauce and add salt if needed. The chicken I used was heavily brined, so that seemed to season the sauce well enough with salt. And when I say brined, that’s like when you look at the package and it says “contains up to 15% broth” or “sodium chloride solution”. That’s basically a brine that makes the meat super tender and juicy.
Add the cooked chicken back to the skillet along with the pineapple slices, dredging both sides of both in the pineapple bbq pan sauce. Adjust your oven’s rack so that the skillet will be about 6 inches from the broiler unit, then turn the broiler on to high. If your skillet is not oven safe, you can put everything in a casserole dish or just skip the broiling part (it’s still quite delicious at this point!).
Broil the chicken and pineapple for about five minutes, or until it’s caramelized on top and the edges. Sprinkle thinly sliced jalapeño and green onion over top, then serve!
Seriously though, that pan sauce… And I can’t lie. If you sprinkled some Monterey jack cheese over the skillet pineapple BBQ chicken before broiling, it would be like a BBQ chicken pizza minus the crust.
Very, very easy and delicious!!
Is soo delicious! I made for new year’s.
My daughter loves and her mom’s too
Thanks for sharing 🙏
I add little ginger and garlic
I made this tonight with a couple subs based on what we had. I had fresh pineapple cut up in the fridge so I used that, and used the juice it rendered from sitting in the fridge, and a splash of chicken broth. I also used bone in thighs that I deboned myself, because that’s what I took out this morning. I didn’t have any Jalapeno, so we didn’t use that, but I did have green onion! When my son asked what was for supper and I told him, he said EW that sounds gross. He’s now on his second plate and asked for “a lot more of the sauce!” Definitely a keeper and very easy to make!! We had broccoli and brown rice on the side.
Made this last night, what a hit! My partner and I had seconds and still produced leftovers for lunch for the next few days! Delicious and also affordable!
I made this last night for my family and doubled the recipe because there’s 5 of us and we like leftovers! 😁 It was a hit! I followed the recipe exactly and it was delicious. I served it with rice and the Cowboy Caviar you suggested as a side in your meal plan. I will make again for sure!
This turned out amazing! My husband normally doesn’t like thighs and he loved it. Thank you!
This was so easy, and sooo delicious! Smelled great, looked great, and tasted great. The way the pineapple caramelized a bit and added a smoky edge was particularly delicious. And there was plenty of sauce for rice and/or veggies to sop up!
Way too sweet! I’m not certain if I did something wrong (Or perhaps just chose the wrong recipe!) but my recipe came out super, duper sweet. Be careful when adding the pineapple juice!
Loved this recipe! I tried it with pork today (I don’t really like pork so I figured I’d smother it with two flavours I love that I know would go well with it) – it dried out a little but I’m sure a more experienced cook could avoid that. Definitely looking forward to making it properly with chicken! I love that basically everything in this recipe can be kept in the pantry or freezer, so I can make a delicious easy dinner even if I haven’t grocery shopped in a while.
This was so good, I want to make it again ASAP. I used fresh pineapple chunks, so I had to juice a bunch of them to get a half cup juice, but still added the leftover pieces to the skillet. I also used 3 big flattened chicken breasts instead of thighs.
I’ll admit that I changed this up a bit by using bone-in skin-on chicken thighs. Here’s what I did:
Brown them skin side down over medium in my cast iron for around 10 minutes until crispy
Remove the thighs and add pineapple juice (deglaze) and BBQ sauce
Return the chicken thighs to the pan along with the pineapple slices and bake at 400 for around 15 minutes until internal temp reads 165F
Although I made modifications to the method to accommodate my cut of chicken, the flavor was the same and delicious! I also love how insanely easy this is with such a short ingredient list. Very pantry friendly. We ate it with a big pile of chili-powder roasted vegetables (same, temp, same time) and it was perfect!
I made this last night using drumsticks, they were starting to get too dark and weren’t done yet on the skillet so I transferred the drumsticks to a pan and finished cooking them in our toaster oven for 10 minutes and then made the sauce in the skillet while the drumsticks baked. I also added some shallots and fave spices. This was delicious, thank-you for the recipe we will definitely have this again.
Easy to make for an inexperienced cook such as myself, and it came out very tasty! I did not have very much pineapple on hand so I also added some orange slices and orange juice to the sauce, and it was very good. :)
Made this tonight! Was very delicious and very easy to follow. Love all your recipes.
In case anyone is interested in a vegetarian/vegan version:
This recipe is SO easy and delicious! My husband is vegan and we subbed tofu for the chicken and it worked great. We cut each 2 blocks of tofu (that had been pressed, frozen, and thawed for best texture!) into quarters that are about the size/shape of a small chicken breast, and then coated with a mix of salt, pepper, and cornstarch before browning. From there we followed the recipe exactly. It was a big hit and will be going on the regular rotation!
Great idea, thanks! I’m vegetarian, but my husband eats meat, and this smelled soooooo good when he made it tonight. I can’t wait to try it with tofu! (And thanks for the texture tip – I’m looking forward to trying that out as well.)