Chop the broccoli into small florets, cut baby carrots and grape tomatoes in half, and roughly chop the red onion into large chunks.
Slice the 3 chicken breasts into bite-size pieces. Add them to a large bowl and drizzle 1 Tbsp olive oil, 1 tsp salt, and 1 tsp ground black pepper over top. Toss everything together to evenly coat the chicken.
Now add the ½ chopped red onion, 1 cup grape tomatoes, 1 cup baby carrots, 2 cups broccoli florets to the large bowl. Pour 1 cup barbeue sauce overtop. Stir everything together so that the barbecue sauce evenly coats all veggies and chicken.
Spread the veggies and chicken onto a large baking sheet in a single layer. You may need 2 baking sheets depending on the size you have. Bake for 15 minutes, then remove from the oven and add the drained pineapple chunks to the pan.
Place pan back in the oven and bake an additional 10-15 minutes or until the veggies are soft when poked with a fork and chicken is fully cooked.
Serve on top of rice, pasta or mashed potatoes. Drizzle any leftover sauce from the pan on top of everything as well.
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Recipe Notes:
To help speed up the cooking process, be sure to chop the chicken breast and veggies small (especially carrots) so that they cook faster.
These veggies can be easily substituted for others including frozen beans, peas or corn, bell peppers, yellow or white onion, etc. (Avoid using sweet potato or potatoes as they will take longer to cook.)