Pork and Pineapple BBQ Sheet Pan Supper

• 4 boneless pork chops
• 1 cup pineapple chunks, fresh or canned
• 1 red bell pepper, sliced
• 1 yellow squash, sliced
• 1/2 red onion, cut into wedges
• 1/2 cup BBQ sauce
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup cilantro, chopped (optional garnish)

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss pork chops, pineapple, bell pepper, squash, and onion with olive oil, smoked paprika, salt, and pepper.
3. 3 Arrange the mixture in a single layer on a sheet pan.
4. 4 Bake for 20 minutes.
5. 5 Brush pork chops with BBQ sauce and return to the oven for 5 more minutes.
6. 6 Garnish with cilantro if desired and serve hot.

Equipment

• Sheet pan
• Baking sheet

Variations

• Add some diced jalapeños for a kick.
• Substitute chicken thighs for pork chops for a different protein option.

Substitutions

• If you don't have smoked paprika, regular paprika works fine.
• Use honey or brown sugar to sweeten homemade BBQ sauce if needed.

Pairings

• Corn on the cob
• Garlic bread

Nutrition

Tips

• For juicy pork, ensure chops are about 1-inch thick.
• If using canned pineapple, drain it well before tossing.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freeze uncooked pork chops separately, then thaw in the fridge before cooking. Does not freeze well after cooking.

Serving Suggestions

• Serve with a side of coleslaw or cornbread.
• Pairs well with a crisp lager or a glass of iced tea.

FAQ