Juicy, tender, and full of flavor, these Pineapple Barbecue Chicken Thighs are a go-to for an easy weeknight dinner. The pineapple barbecue sauce brings a sweet-tangy glaze that brightens the dish and makes it taste like a mini Hawaiian feast at home.
Boneless, skinless chicken thighs are underrated: they’re flavorful, economical, and stay juicy when cooked. I like them with bold sauces and glazes, and this pineapple BBQ sauce is one of my favorites. It caramelizes slightly in the skillet, coating the chicken with a glossy, flavorful finish. Serve with rice, potatoes, or your favorite vegetables for a satisfying meal.
Why You’ll Love This Recipe
- Sweet and tangy: The pineapple BBQ sauce creates a bright glaze that balances savory and sweet, while pineapple slices add freshness and contrast.
- Very juicy: Dark meat naturally holds more moisture than breast meat. Searing the thighs in a skillet locks in those juices and builds a crisp, flavorful crust.
- Quick and simple: This recipe uses just one skillet and pantry staples, and it comes together in under 30 minutes—perfect for busy evenings.
Why Pineapple Juice?
Pineapple juice contains bromelain, an enzyme that helps tenderize meat by breaking down proteins. Aside from tenderizing, it adds a bright, fruity flavor that complements the barbecue sauce and balances the savory spice blend used on the chicken.
Ingredients
- Chicken: Boneless, skinless chicken thighs (about 1.5–2 pounds)
- Oil: Vegetable or olive oil for searing
- Seasonings: Salt, pepper, garlic powder, onion powder, sweet paprika
- Pineapple: Pineapple rings in juice (canned or fresh) and reserved pineapple juice
- BBQ sauce: A low-sugar barbecue sauce works well since the pineapple adds sweetness
- Garnish: Sliced green onions
How to Make Pineapple Barbecue Chicken Thighs
- Prep: Heat 1½ tbsp vegetable oil in a large 12-inch skillet over medium heat. Season the chicken thighs with salt, pepper, ½ tsp garlic powder, ½ tsp onion powder, and ½ tsp sweet paprika.
- Sear: Add the thighs to the hot oil and cook for 5 minutes. Flip, add 1 tbsp butter, and cook about 6–7 more minutes until cooked through. Remove the chicken and set aside.
- Make the sauce: Reduce heat to medium-low and whisk in ½ cup pineapple juice, scraping up browned bits from the pan. Increase heat to medium, add ½ cup barbecue sauce, and whisk until combined. Cook 1–2 minutes until the sauce thickens; add more pineapple juice if it becomes too thick.
- Finish: Return the chicken to the skillet, spoon the sauce over each piece, and add pineapple rings. Cook 2 more minutes until everything is heated through.
- Serve: Remove from the heat, garnish with sliced green onions, and serve immediately.
Tips and Variations
- Different cuts: Use breasts, drumsticks, or wings if you prefer—adjust cooking times and check internal temperature for doneness.
- Add heat: Stir red pepper flakes, cayenne, or sriracha into the sauce or top with sliced jalapeños for a spicy kick.
- Fresh pineapple: When in season, fresh pineapple and freshly squeezed juice work beautifully and brighten the sauce even more.
Serving Suggestions
Serve the chicken over cilantro-lime rice or with roasted or mashed potatoes. For a lighter plate, choose riced cauliflower. Grilled vegetables, green beans, or corn on the cob pair well, and cornbread is always a great side with barbecue flavors.
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for 3–5 days. Leftover chicken shreds nicely—toss with extra barbecue sauce for pulled chicken sandwiches. You can also freeze portions for up to 3 months.
More Chicken Dinner Ideas
- Alice Springs Chicken
- Chicken Madeira
- Copycat KFC Chicken Sandwich
Pineapple Barbecue Chicken Thighs
Ingredients
- 1½ tbsp vegetable oil
- 6 boneless, skinless chicken thighs (about 1.5–2 pounds)
- Salt and pepper, to taste
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- 1 tbsp butter
- 1 can (20 ounces) pineapple rings in juice
- ½ cup pineapple juice (from the can)
- ½ cup low-sugar barbecue sauce
- Sliced green onions, for garnish
Instructions
- Heat oil in a large 12-inch skillet over medium heat.
- Season the chicken with salt, pepper, garlic powder, onion powder, and paprika.
- Add the thighs and cook 5 minutes. Flip, add butter, and cook another 6–7 minutes until done. Remove and set aside.
- Reduce heat to medium-low and whisk in the pineapple juice, scraping up browned bits.
- Increase heat to medium, add barbecue sauce, and whisk until combined. Cook 1–2 minutes until slightly thickened. Add more pineapple juice if needed.
- Return the chicken to the skillet, spoon sauce over the pieces, add pineapple rings, and cook 2 more minutes until heated through.
- Remove from heat, garnish with green onions, and serve.
Video
Nutrition
Carbohydrates: 19 g |
Protein: 33 g |
Fat: 15 g |
Saturated Fat: 8 g |
Cholesterol: 169 mg |
Sodium: 545 mg |
Potassium: 538 mg |
Fiber: 1 g |
Sugar: 15 g
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and preparation.