My neighbor brought this to the block party and I haven't stopped thinking about it since

My neighbor Linda carried this pan over to our little gravel-road block party last summer, and I swear the whole table went quiet with the first bite. It was one of those simple, no-fuss dishes that tastes like you fussed all afternoon. Just three ingredients, all easy to find at any small-town grocery, baked together until the chicken turns tender, the barbecue sauce gets tangy and sticky, and the pineapple caramelizes around the edges. It reminds me of the church potlucks of the 1970s, when somebody would always show up with something a little "tropical" to make us feel fancy, even out here in the cornfields. This oven baked 3-ingredient Hawaiian BBQ chicken is perfect for busy weeknights, tailgate spreads, or any time you want something everyone will remember and ask for again.

I like to serve this Hawaiian BBQ chicken with simple sides that soak up all that sweet and tangy sauce—buttered white rice or fluffy mashed potatoes are my favorites. A crisp green salad or creamy coleslaw balances the richness, and buttered corn (on the cob or frozen) fits right in with that Midwestern comfort feeling. If you’re feeding a crowd, set out soft dinner rolls or Hawaiian rolls so folks can make little sandwiches, and offer extra barbecue sauce on the side for dipping. A bowl of fresh fruit—grapes, melon, or more pineapple—finishes the plate without much extra work.

Servings: 4

2 lb boneless, skinless chicken breasts (about 4 medium breasts)

Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with heavy-duty aluminum foil for easy cleanup, then lightly grease the foil with a little oil or nonstick spray so the chicken doesn’t stick.

Pat the chicken breasts dry with paper towels. This helps them brown a bit and keeps the sauce from sliding right off. Lay the chicken breasts in a single layer on the prepared baking sheet, leaving a little space between each piece.

Spoon about half of the barbecue sauce over the chicken breasts. Use the back of the spoon to spread it so each piece is well coated on top and around the sides. Don’t worry about the bottom; the sauce will run underneath as it bakes.

Scatter the drained pineapple chunks all around and on top of the chicken. Tuck some pieces right up against the sides of the chicken breasts so the juices mingle as everything cooks.

Bake the chicken, uncovered, on the middle rack for 20 minutes. Carefully remove the pan from the oven and spoon some of the hot sauce from the pan back over the chicken. Brush or spoon on the remaining barbecue sauce, giving each breast another good coat.

Return the pan to the oven and continue baking for another 10–15 minutes, or until the chicken is cooked through and the edges of the sauce and pineapple are starting to caramelize and lightly char. The internal temperature of the thickest part of the chicken should reach 165°F (74°C) when checked with an instant-read thermometer.

For more char around the edges (like my neighbor’s pan at the block party), switch the oven to broil on high for 2–3 minutes at the end. Watch very closely so the sugars in the sauce and pineapple don’t burn—slightly darkened edges are what you’re after.

Remove the pan from the oven and let the chicken rest on the baking sheet for 5–10 minutes. This helps the juices settle so the meat stays tender. Spoon the sticky pineapple and pan sauce over the chicken before serving. Slice or serve the breasts whole, making sure everyone gets plenty of pineapple and sauce on their plate.

You can easily adjust this simple recipe to fit what you have on hand or the tastes at your table. If your chicken breasts are very thick, you can slice them in half horizontally to make thinner cutlets; they’ll cook more evenly and a bit faster. For a little heat, stir a pinch of crushed red pepper flakes or a spoonful of hot sauce into the barbecue sauce before pouring it over the chicken. If you prefer a smokier flavor, choose a smoky-style barbecue sauce or add a few drops of liquid smoke. You can also sprinkle a handful of sliced onions or bell peppers over the pan along with the pineapple for extra color and sweetness (this adds ingredients but doesn’t change the basic three-ingredient heart of the dish). For darker meat lovers, boneless, skinless chicken thighs work beautifully and stay very juicy; just cook until they reach 175°F internally for best texture. If you’re watching sugar, choose a reduced-sugar barbecue sauce and packed-in-juice pineapple (not syrup), and taste the sauce before baking to be sure it’s still flavorful enough for you. Food safety tips: Always keep raw chicken refrigerated until you’re ready to cook, and wash your hands, cutting board, and any utensils that touch the raw meat with hot, soapy water before using them on other foods. Don’t reuse any leftover sauce that has been in contact with raw chicken unless it’s been cooked thoroughly in the oven; it’s safer to reserve a bit of clean barbecue sauce at the start if you want extra for serving. Use a meat thermometer to check that the thickest part of each chicken breast reaches at least 165°F (74°C). Refrigerate leftovers within 2 hours of cooking, in shallow containers, and use them within 3–4 days, reheating until steaming hot before eating.