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BBQ Chicken Pineapple Bowls - Sweet, Smoky, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 ripe pineapples, halved lengthwise with leaves attached if possible
  • 1.5 pounds cooked chicken (grilled, rotisserie, or sautéed), shredded or chopped
  • 1 cup BBQ sauce (choose your favorite; smoky or spicy works well)
  • 1 tablespoon soy sauce or coconut aminos (optional, for depth)
  • 1 tablespoon lime juice (fresh)
  • 1–2 teaspoons hot sauce or chili flakes (optional)
  • 1 tablespoon neutral oil (avocado, canola, or olive)
  • 1 small red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 garlic cloves, minced
  • 1 cup pineapple chunks (scooped from the halved pineapples)
  • Cooked rice or cauliflower rice (1–2 cups, optional)
  • Salt and black pepper, to taste
  • Fresh cilantro or green onions, chopped, for garnish
  • Toasted sesame seeds or crushed peanuts (optional)
  • Lime wedges, for serving

Method
 

  1. Prep the pineapples: Slice each pineapple lengthwise through the crown to make 4 halves. Run a knife around the edge, leaving a 1/2-inch border. Score the flesh into cubes and scoop out with a spoon. Reserve 1 cup of chunks for the filling. Pat the shells dry.
  2. Make the sauce: In a small bowl, stir together BBQ sauce, soy sauce, lime juice, and hot sauce if using. Taste and adjust for sweetness, heat, or tang.
  3. Cook the aromatics: Heat oil in a large skillet over medium-high heat. Add red onion and bell pepper with a pinch of salt. Sauté until slightly softened and lightly charred at the edges, about 4–5 minutes. Add garlic and cook 30 seconds.
  4. Warm the chicken: Add the cooked chicken and reserved pineapple chunks to the skillet. Pour in the BBQ mixture and toss to coat. Cook 2–3 minutes, just until hot and glossy. Season with salt and pepper.
  5. Optional base: If using rice or cauliflower rice, add a small scoop to each pineapple bowl as a base layer. This helps catch the juices.
  6. Fill the bowls: Spoon the BBQ chicken mixture into the pineapple halves. Pile it high for a hearty look.
  7. Finish and garnish: Top with chopped cilantro or green onions. Sprinkle sesame seeds or crushed peanuts if you like. Serve with lime wedges for a bright pop.
  8. Grill option: For extra smokiness, brush pineapple shells lightly with oil and grill cut-side down for 2–3 minutes before filling. You can also briefly grill the filled bowls over indirect heat to warm through.