Roasted Pineapple BBQ Chicken Bowl Recipe
Taste the islands with this sweet and savory bowl ready in 20 minutes!
You’ll toss pineapple chunks, onion slices and bell peppers onto a sheet pan and roast until golden and caramelized, becoming slightly sweeter and unbelievably delicious!
While your veggies roast, just mix up your rotisserie chicken with your favorite BBQ sauce and chop any extra toppings! let’s get after it 🌺🍍🥣
Roasted Pineapple BBQ Chicken Bowl
Ingredients
- 1 rotisserie chicken breast shredded
- ¾ cup barbecue sauce
- 1 cup pineapple chunks
- 1 red bell pepper deseeded and diced
- 1 orange bell pepper deseeded and diced
- ½ red onion sliced
- 1½ cups shredded lettuce
optional toppings
- diced avocado
- diced jalapeño
- cilantro
- sliced green onions
Instructions
- Preheat oven to 375 degrees. place pineapple, onion and bell pepper onto sheet pan and drizzle with oil, seasoning with salt and pepper. roast for 15-20 minutes or until veggies are golden brown.
- Meanwhile, toss together shredded chicken and bbq sauce. chop toppings for bowls.
- Once veggies are roasted, separate into bowls and top with bbq chicken and toppings!
Why You’ll Love This Pineapple BBQ Chicken Bowl
- Roasted pineapple gets caramelized and jammy — completely transforms this bowl into something special
- Sweet, smoky BBQ chicken paired with tropical pineapple is an unbeatable combo
- Ready in under 30 minutes and easy to customize with your favorite base and toppings
- Great for meal prep — the chicken and pineapple reheat beautifully
Ingredients You’ll Need
- Chicken breast or thighs — thighs stay juicier; breast works great sliced thin
- BBQ sauce — use your favorite; a smoky variety pairs best with the sweet pineapple
- Fresh pineapple — fresh roasts much better than canned; cut into chunks or rings
- Rice or cauliflower rice — the base for your bowl
- Red onion + cilantro — fresh toppings that add color and brightness
- Lime juice — a squeeze over the finished bowl brings it all together
Tips for the Best Results
- Roast the pineapple at high heat — 425°F for 15-20 minutes gets those gorgeous caramelized edges
- Baste the chicken with BBQ sauce twice — once before baking and once in the last 5 minutes for a sticky, lacquered finish
- Don’t skip the fresh lime — it cuts through the sweetness and makes the whole bowl pop
- Use a cast iron skillet — for the best sear on the chicken and pineapple if you prefer stovetop
Substitutions & Variations
- Shrimp — cook in just 8-10 minutes and pair beautifully with pineapple and BBQ
- Mango — a great pineapple substitute for a different tropical twist
- Coconut rice — cook rice with coconut milk for an extra tropical bowl
- Avocado — adds cool, creamy contrast to the sweet and smoky flavors
Frequently Asked Questions
Can I use canned pineapple?
Fresh pineapple is strongly preferred for roasting — it caramelizes much better and has less moisture. If you must use canned, drain and pat it very dry before roasting and expect a softer result.
How do I store leftovers?
Store the chicken and pineapple separately from the rice in airtight containers in the fridge for up to 4 days. Reheat the chicken and pineapple in a skillet or microwave and assemble fresh bowls throughout the week.
