Pineapple BBQ Chicken with Quinoa and Fresh Pineapple Salsa

Whip up a quick, delicious dinner in 45 minutes or less with this Pineapple BBQ Chicken. This Hawaiian-inspired baked pineapple chicken is everything you want from takeout—only tastier and fresher.

Pineapple BBQ Chicken

Starting the year with healthier meals doesn’t mean sacrificing flavor. This Pineapple BBQ Chicken is packed with protein, fresh fruit, and vegetables, making it an excellent choice for a satisfying weeknight dinner that still supports healthy eating goals.

The recipe pairs tender baked chicken glazed with a light coating of BBQ sauce and fresh pineapple with a bright pineapple salsa and savory quinoa. It’s an easy, balanced meal that tastes indulgent without relying on heavy sauces or fried sides.

Other chicken recipes you’ll love:

• Baked balsamic chicken
• Apple chicken with prosciutto and onions
• Over roasted cranberry chicken thighs
• Chicken and pea stew
• Lemon chicken orzo salad
• Instant pot teriyaki chicken
• Baked orange chicken drumsticks

Healthy alternatives

Classic Hawaiian BBQ chicken can be high in added sugar, especially when paired with fried rice. This version keeps the spirit of the dish while making healthier choices:

• Use a modest amount of BBQ sauce—about ½ cup total—to glaze the chicken so you avoid excess sugar.
• Choose fresh or frozen produce instead of canned items. Fresh pineapple, peppers, onion, and lime make the salsa bright and low in added sugar and sodium.
• Swap white rice for quinoa. Quinoa adds protein and texture; when sautéed with a small amount of oil and mixed vegetables, it becomes a flavorful, nutritious side.

Tips for success

• Grease the baking dish: Coat the pan with nonstick spray so the chicken and sauce don’t stick while baking.
• Add the cooked pineapple to the salsa: Remove some pineapple from the baking dish and fold it into the salsa for a touch of caramelized flavor and extra texture.
• Use day-old quinoa: Cold, previously cooked quinoa fries up better and stays separated, avoiding a mushy texture.

Pineapple Chicken Recipe

Serves 4
Prep time: 15 minutes
Cook time: 30 minutes

For the chicken: boneless, skinless chicken breasts, BBQ sauce, and diced fresh pineapple.

For the quinoa: vegetable oil, frozen peas and carrots, cooked and cooled quinoa, ground ginger, garlic powder, soy sauce, and an egg.

For the pineapple salsa: fresh pineapple, red and orange bell peppers, red onion, fresh cilantro, and the juice of one lime.

1. Preheat the oven to 350°F (175°C). Grease a baking dish with nonstick spray.
2. Place the chicken breasts in the baking dish. Season lightly with salt and pepper, then coat each breast with BBQ sauce and top with ½ cup diced pineapple.
3. Bake the chicken for 30 minutes, or until the internal temperature reaches 165°F (74°C).
4. While the chicken bakes, make the pineapple salsa: combine the remaining pineapple with diced bell peppers, red onion, chopped cilantro, and lime juice. Taste and adjust seasoning. Set aside.
5. Prepare the quinoa: heat 1 tablespoon vegetable oil in a large skillet over medium heat. Sauté the frozen peas and carrots until heated through.
6. Add the cooked, cooled quinoa to the pan. Season with 1 teaspoon ground ginger, ½ teaspoon garlic powder, and ¼ cup soy sauce. Stir to combine and heat through.
7. Whisk the egg in a small bowl, then add it to the skillet and stir quickly to scramble and incorporate into the quinoa.
8. To serve: plate a bed of quinoa, place a BBQ-glazed chicken breast on top, and spoon the pineapple salsa over the chicken.

Print the recipe

Pin to save for later

Most popular recipes:

• Spiced herb roasted sweet potato wedges
• Buttermilk fried chicken
• French cream puffs