Baked Barbecue Pineapple Chicken

Prep Time: 15 min
Cook Time: 1 hr
Serves: 4

The flavourful dark meat of chicken pairs nicely with the tangy sweetness of fresh pineapple in this barbecue-inspired dish. Ready in just over an hour, this easy-to-pull together dish will become a family favourite.


1 1/3 lb (0.7 kg) boneless, skinless chicken thighs
14 oz (400 g) canned diced tomatoes
1 cup (250 mL) pineapple, fresh, diced
2 tbsp (30 mL) brown sugar
1 1/2 tsp (7.5 mL) Dijon mustard
1 tbsp (15 mL) apple cider vinegar
1 1/2 tsp (7.5 mL) Worcestershire sauce
1 tbsp (15 mL) ginger, fresh, minced
3 cloves garlic, minced
1 tsp (5 mL) chili pepper, fresh, minced
1/2 tsp (2.5 mL) chili pepper, dried
1/2 tsp (2.5 mL) cumin, ground
1/2 tsp (2.5 mL) paprika


1 Preheat oven to 400°F (200°C).
2 Puree the canned tomatoes in a blender or food processor.
3 Combine the fresh chopped pineapple, brown sugar, Dijon mustard, apple cider vinegar, Worcestershire sauce, minced ginger and garlic, chile peppers, cumin and paprika in saucepan. Stir in the pureed canned tomatoes. Bring to a boil and simmer, uncovered, for 15 minutes. Sauce should be reduced and somewhat thick yielding about 1 ½ cups (375 mL) cooked sauce. Turn off heat and allow to cool for 5 minutes. Puree in blender or food processor.
4 While the sauce is cooking, place chicken thighs in baking dish and bake in oven for 30 minutes. Drain fat and flip over. Pour sauce over thighs and bake 20 minutes or longer until cooked through and temperature reads 165°F (74°C). Baste after 10 minutes and again before serving.
5 Serve chicken smothered in barbecue pineapple sauce. Any additional sauce can be served on the side.