Sweet & Tangy BBQ Chicken

Jennifer Bass


I was grocery shopping one afternoon and came across a recipe in one of the aisles for BBQ Chicken Kabobs. Since our grill is currently out of commission, I decided to try a different take on it. It turned out wonderful.

★★★★★ 1 vote
10 Min
35 Min


1 lb
boneless skinless chicken breasts, cut into bite size pieces
1 pkg
12 oz. package of frozen three peppers and onion mix
1/2 c
frozen broccoli florets
1 pkg
8 oz. package of portobello mushrooms, sliced
1 c
honey barbecue sauce
1 can(s)
20 oz. crushed pineapple, drained
1 c
instant white or brown rice
1 tsp
cilantro, dried (divided)
splash of lime juice


1Preheat oven to 375 degrees. Lightly spray baking sheet with cooking spray. Mix about 1/4 cup of the barbecue sauce and some of the liquid from the canned pineapple and brush over chicken. If using fresh chicken, bake for about 15-20 minutes or until juices run clear. If using frozen chicken breasts, follow instructions on package.
2Once the chicken has about 8 minutes left to cook, prepare rice according to package directions, adding 1/2 teaspoon of the dried cilantro and a splash of lime juice.
3Saute the mushrooms and frozen veggies over medium high heat, adding the barbecue sauce and the pineapple. Add the rest of the cilantro and another splash of lime juice if desired. (You can always add more barbecue sauce if desired).
4Once the veggies have cooked down, add the chicken and mix well. Plate the rice and then spoon out the chicken and veggie mixture over the rice. Serve warm.

About Sweet & Tangy BBQ Chicken

Course/Dish: Chicken