Place the chicken in a bowl and pour ⅔ cup of barbecue sauce over the top. Put the chopped veggies to the side, keeping the individual veggies separate. Remove the seeds from the jalapeno pepper and dice. Slice the bell peppers similarly, chopping into bite-sized pieces. Chop the onion into thin slices - this is easier when you halve the onion first. Meanwhile, generously coat your baking dish with oil or cooking spray. Salt & Pepper – To lightly season and enhance the other flavors without compromising the natural flavors of the fruit, vegetables, and meat.Serrano or poblano chiles are possible substitutes. The bright, refreshing spice in this pepper will blend with the fruity sweetness of the dish. Jalapeño Peppers – Be sure to seed and dice so that the heat isn’t too strong - follow along with the video to see how.If using frozen, allow to thaw in the refrigerator before using. Pineapple – Bite-sized chunks, either fresh or frozen, to bake with the meat.White or yellow onions and red or green peppers are best suited for this recipe. Onions & Peppers – Not only will the aroma of these veggies be absolutely tantalizing, but their delicate sweet flavors will pair perfectly with the pineapple.Any of my homemade sauces would be a great choice or my go to store bought is Loveless Cafe’s Sweet with a Bite BBQ Sauce. Barbecue Sauce – Use your favorite BBQ sauce in this dish! Something smoky, fruity, and with a bit of heat would be perfect.Tenderloins are a great substitute as well. Chicken – Since we’ll be chopping it up and coating it with sauce, prep will be much easier and quicker with boneless breasts as opposed to other cuts.A fruity and bright Raspberry Peach Chipotle BBQ is zesty and well-balanced.This Kansas City Style sauce, on the other hand, is thick, sticky, and sweet.My North Carolina BBQ is thin and peppery.You can use your choice of BBQ in this recipe… but why not make your own right at home? I have a couple recipes on my website that you can try out:
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