BBQ Hawaiian Chicken (Baked)
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Some nights I want dinner that feels fun without being complicated. This BBQ Hawaiian chicken recipe is exactly that, smoky barbecue sauce, juicy chicken, melty cheese, and sweet pineapple baked together in one skillet.
Add bacon on top, and you’ve got the kind of meal that tastes like it came from a restaurant but only takes about 40 minutes to make at home.
I baked mine in a 10-inch cast iron skillet, but if you don’t have one, a casserole dish works just as well. Cast iron does keep the chicken a little juicier and gives the cheese a golden edge, which makes this one of my go-to cast iron chicken recipes.
If you’re craving a tropical twist and love a good cast iron pan chicken dinner, this recipe will become a favorite. For a slow-cooked option, check out my crockpot pineapple chicken, or keep things simple with pineapple rice or pineapple salad.
Ingredients for Cast Iron Hawaiian Chicken
- 4 chicken breasts (about 1.5 lbs.)
- Salt and pepper
- 1 cup barbecue sauce (Sweet Baby Ray’s or your favorite)
- 1 cup mozzarella cheese (swap with provolone or Monterey Jack if you prefer)
- 1 cup pineapple chunks, drained and cut smaller if needed
- 1/4 cup red onion, sliced and chopped
- 4 slices bacon, cooked and crumbled
- Fresh chives, chopped for garnish
One thing I’d recommend: cut the canned pineapple chunks smaller. Straight out of the can, they were too big for me, but slicing them down gave just the right bite.
How to Make BBQ Hawaiian Chicken in a Cast Iron Pan
Preheat oven to 375°F and lightly grease a 10-inch cast iron skillet (or casserole dish).
Place chicken breasts in the skillet in a single layer and season with salt and pepper.
Spread barbecue sauce evenly over the chicken, then top with mozzarella cheese.
Add pineapple, red onion, and bacon, dividing evenly among the chicken.
Bake uncovered for 25–30 minutes, or until the chicken reaches 165°F internally.
Sprinkle with fresh chives before serving.
Serving Ideas for the Best Hawaiian Chicken Recipe
This baked chicken is hearty enough to stand alone, but it’s even better with sides that keep the tropical vibe. Try it with pineapple rice, pineapple salad, or add a little sweetness with air fryer pineapple.
Out of all the versions I’ve tried, this one truly earns its spot as the best Hawaiian chicken recipe because it balances smoky, sweet, and savory flavors in one easy skillet dinner.
Storing This Cast Iron Baked Chicken
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the oven at 325°F or in the microwave in short bursts.
- Like most cast iron baked chicken recipes, this one is best eaten fresh, but leftovers still hold up well.
BBQ Hawaiian Chicken Recipe (Cast Iron Skillet)
Ingredients
- 4 chicken breasts about 1.5 lbs
- 1 cup barbecue sauce
- 1 cup mozzarella cheese or provolone/Monterey Jack
- 1 cup pineapple chunks drained and cut smaller
- 1/4 cup red onion sliced and chopped
- 4 slices bacon cooked and crumbled before recipe starts
- Salt and pepper
- Fresh chives chopped for garnish
Instructions
- NOTE: If you are adding bacon, make sure its cooked before you start this recipe.
- Preheat oven to 375°F and lightly grease a 10-inch cast iron skillet or a casserole dish.
- Arrange chicken breasts in the skillet in a single layer and season with salt and pepper.
- Spread barbecue sauce evenly over the chicken, then top with mozzarella cheese.
- Add pineapple, red onion, and bacon, dividing evenly among the chicken breasts. Cut pineapple smaller if the chunks feel too large for a bite.
- Bake uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F.
- Optional: Sprinkle with fresh chives before serving.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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