Pineapple BBQ Chicken
Servings: 5 servings
Nutrition
Calories: 555kcal | Carbohydrates: 53g | Protein: 49g | Fat: 16g | Fiber: 8.4g
A simple recipe with only a small handful of ingredients, this dish comes together fairly quickly. The sweetness of the pineapple and BBQ sauce make a wonderful pair.
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Ingredients
- 2 ½ lbs (1135 g) boneless skinless chicken thighs
- 2 tsp (6 g) garlic powder
- 1 tsp (6 g) salt
- 1 tsp (3 g) pepper
- ¼ cup (60 g) Vinegar based BBQ sauce I use the brand Gates
- 2 large (750 g) sweet potatoes
- 1 lb (454 g) frozen broccoli I use the chopped broccoli for ease.
- 3 cups (420 g) pineapple fresh or frozen
- 2 tbsp (30 g) olive oil
- 2 stalks green onion optional for garnish
Instructions
For the Potatoes and Broccoli
- Preheat the oven to 425°F.
- Chop the potatoes into a medium dice. Add to a bowl with 1 tbsp (15g) of oil and salt and pepper. Toss to coat and lay out on an oiled sheet pan. Roast for 20-25 minutes, flipping halfway through. Cook until you’ve reached you’re desired doneness.
- You can cook the broccoli any way you like. Microwaving it is fine if you want the easiest option. To roast it, cut the large pieces so that they are in manageable sizes. Toss the broccoli with salt and pepper.
- Spray a sheet pan with oil and spread the broccoli across the surface. Place into the oven with the potatoes on the top shelf, above the broccoli. If you place it below the potatoes, the steam released from the broccoli could prevent the potatoes from browning. Leaving a small crack in the oven door to allow for the steam to release can help both trays cook better. Roast the broccoli for about 20 minutes or until cooked to your liking.
For the Chicken
- In a large bowl add 1 tbsp (15g) of oil, 2 tsp (6g) of garlic powder, 1 tsp (6g) salt, and 1 tsp (3g) pepper. Mix together and add in the chicken thighs. Toss to fully coat.
- Heat a grill pan or skillet over medium high heat. Add in the chicken thighs and cook for about 3 minutes each side to brown. Cook the chicken in batches if your skillet is not large enough. They don't have to be fully cooked through at this step.
- Cut the chicken into a medium dice and return it back to the pan. Add ¼ (60g) cup of BBQ sauce and stir. Allow the sauce to caramelize a bit on the surface of the chicken.
For the Pineapple
- The pineapple can be fresh, frozen, or canned. I use frozen because it is easiest. The pineapple is my favorite part of this recipe and provides awesome flavor to the final dish. If you are cutting it fresh, you'll want to cut it into a large dice.
Plating
- This recipe makes 5 servings. Divide your chicken, sweet potatoes, broccoli, and pineapple evenly 5 ways.
NUTRITIONAL INFO FOR THE [POST_TITLE]
The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
Servings
Carbs
266.8g
Protein
247.2g
Fat
79.7g
Calories
2773.3 cals
This Post Has 6 Comments
If I read the instructions correctly, they are contradictory:
“Spray a sheet pan with oil and spread the broccoli across the surface. Place into the oven with the potatoes on the top shelf, above the broccoli. If you place it below the potatoes, the steam released from the broccoli could prevent the potatoes from browning.”
So “potatoes on top, above the broccoli”. But if it (the broccoli) is placed below the potatoes, the steam will prevent the potatoes from browning. I thought we wanted the browning of the potatoes?
I was also confused but in the youtube video he specifies the broccoli needs to be on top.
Absolute 5 out of 5, this is a banger. I did do two things to “uplift” it (in my opinion):
I grilled the pineapple chunks to get some caramelization on them and soften them up a bit.
I seasoned the broccoli with some ground garlic and rosemary in addition to the salt and pepper.
Came out delicious, will be keeping this in the rotation for sure.
The meal smacks 😎
Really like this sweet and sour combo, and the swap from rice to sweet potatoes works well here.
I paired this with a premade Kimchi salad kit and coated my pineapples in Tajin to add some tang and it slapped.
This was fantastic for work lunches and tasted just as great each day I ate it! I think I’d prefer oven-roasted fresh broccoli with this, but that is more work. The pineapple pulled it together. I used Great Lakes bbq sauce. Thanks!!