Save
Take boring chicken and turn it into a tropical party with this smoky, sweet, cheesy masterpiece. Pineapple, crispy bacon, tangy BBQ sauce, plus gooey cheese all get baked on chicken breasts in just one pan. It's a super tasty way to shake up dinner without spending all night in the kitchen.
The first time I threw this together it was pouring rain. Normally we’d grill, but this hit the spot and now my crew picks it over grilled chicken even when the sun’s out. Feels like our Maui trip right at home especially with all the flavors going on.
Bold Ingredients List
- Mozzarella cheese: Shred your own if you can—it melts way better and tastes creamier than pre-shredded.
- Green onions: Toss them on top for a splash of color and a mild onion bite right before serving.
- Red onion: Cut thin. These soften and get sweet as they bake, balancing out all the rich stuff.
- Bacon: Fry and dice it up ahead—it needs to be crisp for that perfect salty crunch.
- Fresh pineapple: Dice it up, juice and all—it’ll caramelize in the oven and make everything extra juicy.
- BBQ sauce: Pick a sauce with that smoky-sweet-tang mix. I like a little smoke, but totally your call.
- Chicken breasts: Boneless skinless, cut thin for faster cooking and so all the sauce sinks in.
Simple How-To Guide
- Add finishing touches:
- Once you pull the pan from the oven, scatter some more pineapple, a few red onion slices, and loads of green onions up top. It really livens it up for serving.
- Bake until bubbly:
- Bake it open for 25 to 30 minutes. Check that the chicken is 165°F inside and not pink anymore. In the last 4 minutes, crank on the broiler and keep an eye on it so the cheese gets nice and golden but not burnt.
- Sprinkle on the cheese:
- Top the whole thing generously with shredded mozzarella. It’ll melt into all the layers and get bubbly up top.
- Toss on the onion:
- Spread those red onion slices over the bacon. The oven does magic, softening them just right.
- Lay down the bacon:
- Next, toss on those crispy bacon bits. Using already-cooked bacon makes sure it’s never greasy or soggy.
- Layer on the pineapple:
- Dump those juicy pineapple bits all over each chicken breast so every bite gets a little sweetness.
- Set up the chicken:
- Arrange your chicken breasts in a baking dish, leaving space around each. Slather BBQ sauce over each piece with a spoon so they’re coated edge to edge. Keeps things extra juicy and adds big flavor.
- Start the oven:
- Heat your oven up to 375°F. Hot enough to bake the chicken through and melt all the cheese but not scorch it. Wait til it’s ready before you put the pan in.
Save
This whole dish happened when I tried to recreate a meal from our go-to spot in Hawaii. I tossed in bacon one night just 'cause I had extra from breakfast and my family refuses to let me skip it now. If you know you’ll make this later, cook extra bacon in the morning—it’s totally worth it.
Storage Made Easy
Just stash leftovers in a sealed container and keep them in the fridge for up to three days. Honestly, the flavors get even better overnight. For reheating, pop it into a 350°F oven for 15 minutes to keep the chicken juicy. If you’re in a hurry use the microwave, but cover with a wet paper towel and zap on 70% to avoid drying it out.
Ways to Change It Up
Make this totally your own! Give it a kick by stirring sriracha into your BBQ sauce or dropping on fresh jalapeño slices before baking. Want extra juicy chicken? Use thighs instead of breasts—just add another 5-10 minutes to the bake time. For a leaner choice, swap in turkey bacon and low-fat cheese. You can also use canned or grilled pineapple if that’s what you’ve got.
Meal Pairing Ideas
Make it a feast! Serve it over coconut rice so every drop of sauce gets soaked up. Pair it with a crisp salad dressed with vinaigrette for some brightness. If you’re going all out, macaroni salad or grilled veggies bring those island vibes home. Or, slice it up and pack it on little Hawaiian rolls for easy sliders at your next bash.
Save
Culture Connection
This meal borrows from Hawaii’s melt-together food scene where sweet, smoky, and tropical meet up on every plate. Pineapple and BBQ sauce became a thing after WWII thanks to hungry American GIs mixing their grill know-how with local flavors. Usually, this kind of dish is grilled over open flames, but baking it brings all that island taste home—no fancy grill needed.
Recipe FAQs
- → Can I swap fresh pineapple for canned pineapple?
Totally! Canned pineapple works great. Just make sure you drain it well so the dish doesn’t get too watery.
- → What other cheeses can I use in place of Mozzarella?
You could go with Cheddar, Monterey Jack, or even a cheese blend you like instead of Mozzarella.
- → Is it possible to make this dish ahead of time?
Definitely. You can put it together a few hours early and refrigerate it. Just give it a little more bake time if you’re cooking it straight out of the fridge.
- → What sides pair well with this meal?
Steamed rice, roasted veggies, or even a crisp green salad are great choices to make it a full plate.
- → How can I check if the chicken is cooked all the way through?
Use a meat thermometer and make sure the inside is 165°F. That’s the sweet spot for fully cooked chicken.
- → Can I use chicken thighs instead of breasts?
For sure! Thighs work just as well. Just keep in mind they might take a little longer to cook than thin-cut breasts.