Ingredients

1 (20-oz.) can pineapple rings, plus 1/2 cup pineapple juice from can

1 cup ketchup

1/4 cup packed light brown sugar

2 tablespoons Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon ground mustard

3/4 to 1 teaspoon cayenne pepper

2 pounds mix of bone-in, skin-on chicken thighs and drumsticks

Kosher salt

Freshly ground black pepper

2 scallions, thinly sliced

1 small jalapeño, sliced

Instructions

Step 1: In a large bowl, whisk together pineapple juice, ketchup, brown sugar, Worcestershire sauce, garlic powder, ground mustard, and cayenne pepper to taste until well combined. Transfer 3/4 cup of this sauce to a small bowl and set aside for glazing later.

Step 2: Season the chicken pieces all over with kosher salt and freshly ground black pepper. Add the chicken to the remaining sauce in the large bowl and toss to coat thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes and up to 2 hours.

Step 3: Preheat your oven to 425°F and arrange a rack in the center position. Line a baking sheet with foil and arrange the chicken skin side up on the sheet. Scatter pineapple rings evenly around the chicken.

Step 4: Roast the chicken for 30 minutes, then brush with half of the reserved sauce. Continue roasting until the skin is crispy and caramelized and a thermometer inserted into the thickest part reads 165°F, about 10 minutes more. Turn on the broiler and broil for 3 to 4 minutes, watching closely, until the skin starts to blacken.

Step 5: Transfer the chicken to a serving platter. Brush with the remaining reserved sauce. Garnish with thinly sliced scallions and jalapeño slices before serving.

Tips & Variations

For extra smoky flavor, add a teaspoon of smoked paprika to the barbecue sauce.

Substitute chicken breasts if you prefer white meat, but adjust cooking time accordingly to avoid dryness.

You can prepare the BBQ sauce up to 2 weeks in advance, storing it in an airtight container in the refrigerator.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used. Use about 1 cup of pineapple juice from blended fresh pineapple, and substitute fresh rings or chunks for the canned ones. Keep in mind fresh pineapple may be less sweet, so adjust brown sugar to taste.