bbq chicken

Make a full BBQ chicken dinner in one sheet pan! Here’s the easy recipe

It’s BBQ chicken, but easier!

It’s a backyard barbeque… on a sheet pan. We’ve been praising the sheet pan, and rolling out new ways that you can put that pan to work.

Dina Driggs shares her own sheet pan recipe. Throw all your veggies, chicken, and seasonings on a pan and let the oven do the work. This sheet pan dinner is the perfect set-it-and-forget-it type of meal. If you’ve been craving that summer grill flavor but just can’t bring yourself to brave the cold temps, this is your dinner winner!

You can use any sort of veggie or protein you have in your fridge for this recipe. Dina loves to add red and yellow bell peppers, broccoli, red onions, and then top everything off with fresh pineapple.

“You can use canned pineapple too,” Dina adds, “But I love all the juice the fresh pineapple makes to give the dish a great sauce.” Serve over rice for a complete meal.

Find the full recipe with all of Dina’s notes here.


Pineapple, BBQ Chicken, and Veggies Sheet Pan Dinner

PREP TIME 20 minutes
COOK TIME 1 hour
TOTAL TIME 1 hour 20 minutes


  • 1 Cookie Sheet, with a one-inch lip on the sides


  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Small Red Onion
  • 2 Cups Broccoli Florets
  • 1 Fresh Pineapple
  • 1 Cup Barbecue Sauce
  • 3 Chicken Breasts
  • 2 Tbsp. Olive Oil
  • 2 tsp. Salt
  • 1 tsp. Pepper
  • Teriyaki Sauce, garnish
  • 1 Tbsp. Sesame Seeds, garnish


  1. Cut all the vegetables into one inch pieces.
  2. Cube the chicken breasts into the same size pieces.
  3. Sprinkle the chicken with olive oil. Then season well with salt and pepper.
  4. Take the skin off the pineapple and core it.
  5. Divide the pineapple into spears and cut across them into bite size pieces.
  6. Pour BBQ sauce over the vegetables and mix.
  7. Place a piece of aluminum foil over a large baking sheet.
  8. Spread the chicken over the aluminum foil.
  9. Add the vegetables and mix with the chicken.
  10. Sprinkle the pineapple over everything.
  11. Place in a 400° oven.
  12. Bake for one hour, turning the contents every 15 minutes.
  13. Serve over rice. Drizzle with teriyaki sauce and sprinkle with sesame seeds.

Find more recipes from Dina on Instagram, @dinasdiner, or on her website,

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