I created this in a moment of desperation to make something tasty and fast. This ended up being one of the favorites! I like to serve this dish over coconut rice. It adds a nice subtle flavor to the dish. This dish also tastes better the next day after the flavors have come together more, making great leftovers!



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • Combine barbecue sauce and pineapple in a large bowl and set aside.

  • Preheat the oven to 375 degrees F (190 degrees C). Grease the bottom of a 9x6-inch baking dish with butter.

  • Place chicken breasts in the baking dish in a row. Pour pineapple mixture over the chicken, making sure to coat well. Cover the baking dish.

  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Garnish with pistachios and serve hot.

Cook's Note:

Feel free to use oil in place of butter.

Editor's Note:

Nutrition data for this recipe includes the full amount of sauce ingredients. The actual amount of sauce consumed will vary.

Nutrition Facts

748 calories; 21 g total fat; 72 mg cholesterol; 3096 mg sodium. 117.2 g carbohydrates; 22.7 g protein; Full Nutrition