- 1 cup barbecue sauce divided
- 4 boneless chicken breasts
- 20 oz pineapple chunks drained
- 2 tsp hot sauce
- 1/4 cup parsley Italian, finely chopped
Preheat oven to 350 degrees F and coat a 9x13 baking dish with cooking spray. Spread 1/2 cup bbq sauce in an even layer on the bottom of the prepared dish and top with chicken.
Add the pineapple chunks in a layer over the top and drizzle the remaining bbq sauce over that. If desired, drizzle hot sauce over the top. Top with parsley and bake in the preheated oven for 25-30 minutes, or until chicken has reached an internal temperature of 165 degrees F.
This recipe can also be made in a slow cooker! Place all ingredients inside in the same layered order and cook on low heat for 4 hours, or until chicken is cooked through.
Need extra sweetness? Sprinkle 2 tablespoons of brown sugar over the top before baking.
Pineapple chunks work great for this recipe, but crushed pineapple works, too!
Be sure to drain the pineapple juice from the can before adding it to the recipe to avoid an extra juicy dish.
Sliced red onions or bell pepper slices would also be a great addition, if you have them on hand!
Replace canned with fresh pineapple!
Calories: 338kcal | Carbohydrates: 51g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 922mg | Potassium: 781mg | Fiber: 3g | Sugar: 44g | Vitamin A: 581IU | Vitamin C: 22mg | Calcium: 57mg | Iron: 2mg