Baked Barbecue Pineapple Chicken Recipes

BARBECUE PINEAPPLE CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix barbecue sauce, pineapple, garlic powder, and chili powder together in a bowl.
• Lay chicken legs in a 9x13-inch baking dish. Pour barbecue sauce mixture on top, making sure to coat all of the chicken. Cover with aluminum foil.
• Bake in the preheated oven for 1 hour.
• Remove chicken from the oven and let cool 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place baked chicken on the hot grill and cook until browned on each side, 10 to 15 minutes.

BAKED BARBECUE PINEAPPLE CHICKEN

Steps:

• Preheat oven to 400°F (200°C).
• Puree the canned tomatoes in a blender or food processor.
• Combine the fresh chopped pineapple, brown sugar, Dijon mustard, apple cider vinegar, Worcestershire sauce, minced ginger and garlic, chile peppers, cumin and paprika in saucepan. Stir in the pureed canned tomatoes. Bring to a boil and simmer, uncovered, for 15 minutes. Sauce should be reduced and somewhat thick yielding about 1 ½ cups (375 mL) cooked sauce. Turn off heat and allow to cool for 5 minutes. Puree in blender or food processor.
• While the sauce is cooking, place chicken thighs in baking dish and bake in oven for 30 minutes. Drain fat and flip over. Pour sauce over thighs and bake 20 minutes or longer until cooked through and temperature reads 165°F (74°C). Baste after 10 minutes and again before serving.
• Serve chicken smothered in barbecue pineapple sauce. Any additional sauce can be served on the side.

BBQ BAKED PINEAPPLE

Steps:

• Cut off crown from pineapple and discard.
• Without peeling, cut pineapple lengthwise into 6 wedges.
• Remove core from each piece.
• With serrated knife, loosen pineapple from outer rind, cut fruit almost through crosswise into wedges but do not remove rind.
• Place each wedge on 12 inch square double sheet of foil.
• Drizzle with maple syrup, sprinkle with rum (if using) and dot with butter.
• Fold up foil, sealing loosely to leave room for steam.
• Cover and bake on grill over medium hot coals or on medium setting for 30 to 40 minutes or until very hot and bubbly.
• Serve hot, topped with whipped cream or ice cream.

BBQ PINEAPPLE BAKED CHICKEN

Steps:

• Preheat oven 350 degrees.
• Wash chicken.
• Spray with non stick oil in a 9x13 inch baking casserole dish.
• Place chickens side by side, pressing firmly to get all of chicken into dish.
• Sprinkle salt and pepper lightly over both chickens.
• Open can of pineapple chunks and drain off juice add juice to chicken for moisture while cooking along with 2 cups of water. Set pineapple aside for later.
• Cover with foil and bake for 1 hour.
• Now add BBQ sauce, spreading evenly with brush. Cook for 8-10 minutes repeat.
• Add remaining BBQ sauce to top of chickens and top it off with your remaining pineapple.
• Bake for 30-45 minutes. Check to see if done and if not, bake another 30-45 minutes.
• This is great with stewed red skinned potatoes and baby sweet peas and strawberry short cake.

BAKED PINEAPPLE CHICKEN

Steps:

• In a large resealable plastic bag, combine the broth, soy sauce and 1/2 teaspoon ginger; add chicken. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally., Drain pineapple, reserving 1/2 cup juice; set aside 1/4 cup pineapple (refrigerate remaining pineapple and juice for another use). In a saucepan, combine cornstarch and reserved pineapple juice until smooth. Stir in the pineapple, orange marmalade, lemon juice and remaining ginger. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Drain and discard marinade. Place chicken in a 9-in. square baking dish coated with cooking spray. Top with pineapple mixture. Bake, uncovered, at 350° for 45-50 minutes or until juices run clear.

GRILLED BBQ CHICKEN AND PINEAPPLE

Steps:

• Whisk BBQ sauce, soy sauce, rice vinegar, ginger, sesame oil, honey, and garlic together in a large bowl until completely combined. Season with red pepper flakes and salt. Pour 1/2 of the marinade over the chicken. Marinate in the refrigerator for 4 hours. Set aside remaining marinade.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken and discard marinade.
• Cook on the preheated grill until browned and no longer pink in the center, brushing with reserved marinade and flipping as needed, 10 to 15 minutes. Add pineapple to the grill during the last 5 minutes of cooking time. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

BBQ HAWAIIAN CHICKEN FOIL DINNER PACK

Steps:

• Preheat grill to high heat.
• Drain juice from pineapple slices into a small mixing bowl.
• Whisk in barbecue sauce, minced garlic, and soy sauce; set aside.
• Place 6 pieces of foil (approx. 12"x18") on a clean working surface and spray with nonstick cooking spray.
• Place a chicken breast in the center of each piece of foil.
• Divide pineapple slices, peppers and green onions evenly on top of each chicken breast.
• Season with salt and pepper, to taste.
• Reserve 1/2 cup barbecue pineapple sauce; set aside.
• Drizzle remaining barbecue sauce evenly over foil packs.
• Fold the ends of the foil together and seal open ends closed tightly.
• Place foil packs on the grill and close lid.
• Cook for 15-20 minutes, turning over halfway through, until chicken is cooked through and peppers are tender.
• Carefully open foil packs and serve with reserved barbecue sauce, if desired.