When it’s summertime, I like my meals to be a little tropical. I know you might not want to turn on your oven in July, but I like this recipe because it’s low-effort. There aren’t many ingredients, you don’t have to chop anything, and you mostly can forget about it once you stick it in the oven.
Plus, you can take the cooked chicken and turn it into basically anything if you don’t feel like eating it plain. I put mine on an Asiago bun and topped it with some butter lettuce to make a pineapple chicken sandwich, but you could chop or shred the chicken and turn it into quesadillas, tacos or even barbecue chicken pizza.
The big deciding factor in this recipe is the barbecue sauce you choose. To stay true to what was recommended, I opted for a honey barbecue sauce. I picked the Jack Daniel’s version because it was the only one I found where high-fructose corn syrup wasn’t the first ingredient. It’s tangy and not cloyingly sweet. I passed over a few “Hawaiian style” varieties that already had a pineapple element included, but I think I might try one next time.
Other than that, you just season and baste the chicken, let it chill in the fridge for an hour or so, and then pop it in the oven for 40 minutes. Easy.
A few notes: If you are counting calories, you definitely could use less barbecue sauce than the recipe calls for. I measured mine out to see how far it went, and I had more than enough to completely coat my two chicken breasts and top them and the pineapple chunks. I also didn’t use the entire 20-ounce can of pineapple because it seemed like too much. Next time, I would just eyeball all the ingredients. And you easily could double or triple this recipe to cook for more people.
The chicken smelled delicious while it was in the oven, kind of sweet and smoky. Thankfully, the taste didn’t disappoint. Next time, I wouldn’t bake it for the full 40 minutes—the chicken got a bit tough to cut on the outside, even though it was juicy on the inside.
1 pound of boneless, skinless chicken breasts
1/2 cup of honey barbecue sauce
1 20-ounce can of pineapple chunks, drained
1. Season chicken breasts with salt and pepper.
2. Grease a baking dish with cooking spray.
3. Arrange chicken in a baking dish and top with 1/3 of the barbecue sauce; rub in the barbecue sauce and top with pineapple chunks.
4. Add remaining barbecue sauce on top and cover with plastic wrap.
5. Place in fridge for 30 minutes to 2 hours.
6. Preheat oven to 400F and remove plastic wrap from chicken.
7. Drizzle olive oil over the chicken.
8. Bake uncovered for 40 minutes or until chicken’s internal temperature reads 165F.