Hawaiian BBQ Chicken with Pineapple and Bacon (Print version)
Juicy baked BBQ chicken topped with pineapple, smoky bacon, red onion, and melted mozzarella for an easy Hawaiian-style dinner.
# Ingredients:
For the chicken
01 -
4 boneless skinless chicken breasts, about 2 lb (900 g) total
02 -
1/2 teaspoon kosher salt
03 -
1/4 teaspoon black pepper
04 -
Nonstick cooking spray or 1 tablespoon olive oil for the baking dish
For the BBQ glaze
05 -
1 cup (240 ml) thick BBQ sauce
06 -
1/4 cup (60 ml) pineapple juice
07 -
1 tablespoon soy sauce
08 -
2 cloves garlic, minced
09 -
1 teaspoon grated fresh ginger
10 -
1/2 teaspoon smoked paprika
For the topping
11 -
8 slices bacon, cooked crisp and chopped
12 -
1 1/4 cups (210 g) fresh or canned pineapple chunks, drained well
13 -
1/3 cup thinly sliced red onion
14 -
1 cup (115 g) shredded mozzarella cheese
15 -
2 green onions, thinly sliced
# Instructions:
01 -
Heat the oven to 375 F. Cook the bacon until crisp, drain it on paper towels, and chop it into bite-size pieces.
02 -
Pound the chicken breasts to about 3/4 inch thick. Season both sides with salt and pepper, then place them in a greased 9x13 inch baking dish.
03 -
Stir together the BBQ sauce, pineapple juice, soy sauce, garlic, ginger, and smoked paprika. Spoon the glaze evenly over the chicken.
04 -
Top the chicken with drained pineapple, chopped bacon, and red onion. Keep the toppings mostly on the chicken so they bake into the glaze.
05 -
Bake uncovered for 22-26 minutes, until the thickest part of each chicken breast reaches 165 F.
06 -
Sprinkle mozzarella over the chicken and return the dish to the oven for 3-5 minutes, until melted. Broil for 1-2 minutes if you want browned spots.
07 -
Let the chicken rest for 5 minutes. Spoon pan sauce over the top and finish with sliced green onions before serving.
# Good to know:
01 -
Serve with rice, roasted vegetables, or a simple cabbage slaw.
02 -
Drain pineapple well to keep the sauce thick.
03 -
Leftovers keep refrigerated for up to 3 days.