Name: Hawaiian BBQ Chicken and Pineapple Foil Packets
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 pieces Boneless, skinless chicken breasts (Trimmed); to taste Salt; to taste Pepper; 1 piece Red bell pepper (Sliced into strips); 1 piece Green bell pepper (Sliced into strips); 1 small Red onion (Sliced into thin wedges); 1.5 cups Pineapple chunks (Fresh or canned, drained); 1 cup BBQ sauce (Your preferred kind); 2 tablespoons Olive oil; to taste Chopped cilantro (For garnish)

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Juicy, sweet, and smoky—this Hawaiian BBQ Chicken and Pineapple Foil Packets recipe is comfort food with a tropical twist. Imagine tender chicken breasts steamed with bell peppers, red onion, and bright pineapple, all glazed in your favorite BBQ sauce and sealed in individual foil packets for an easy, no-fuss meal. Fun fact: foil-packet cooking became popular with campers and busy families because it’s nearly mess-free and delivers concentrated flavor every time.

This recipe is special because it’s simple, fast, and perfect for weeknights or backyard cookouts. It’s family-friendly and picky-eater approved, and you can easily scale it up for guests. If you love one-pan dinners like my savory chicken and dumpling casserole, you’ll appreciate how hands-off and satisfying these foil packets are. Ready to get started? You’ll be surprised how such few ingredients can sing together. Let’s cook!

What is Hawaiian BBQ Chicken and Pineapple Foil Packets?

What’s in a name? Hawaiian BBQ Chicken and Pineapple Foil Packets sounds like a mini vacation on your plate—sweet pineapple, tangy BBQ sauce, and juicy chicken all tucked into a steamy little pouch. Who named it that—someone with a grill and a dream? Maybe. Could it be because “the way to a man’s heart is through his stomach.”? Absolutely. These pockets of flavor are fun, portable, and perfect for a picnic or an easy dinner.

Think of these as a playful cross between a grilled chicken dinner and a juicy fruit-forward BBQ. Try them once and you’ll know why they earned their sunny name. Give them a go and see how quickly they disappear from plates!

Why You’ll Love This:

Bright, balanced flavor: The combination of tangy BBQ sauce and sweet pineapple creates an irresistible sweet-savory harmony that makes every bite pop.
Budget-friendly and time-saving: Using everyday pantry ingredients and individual foil packets keeps portions in check and cleanup minimal—both great for saving time and money.
Versatile toppings and fresh finish: A sprinkle of fresh cilantro or a squeeze of lime adds brightness and contrast, elevating the dish beyond plain grilled chicken.

Compared to heavier recipes like a breaded sandwich or a rich casserole, these packets keep things lighter and fresher while still delivering hearty satisfaction. If you enjoyed the handheld convenience of the chicken cutlet sandwich, you’ll love how easy these foil packets are to serve and enjoy. Don’t wait—grab the ingredients and make them tonight!

How to Make:

Quick Overview

This recipe is straightforward and forgiving—perfect for cooks of any level. Prep takes about 10 minutes, and cook time is 20 to 25 minutes. The result is tender, juicy chicken with soft-roasted peppers and pineapple bites, all glazed with BBQ sauce. The standout element is the steam-trapped caramelization inside each packet: concentrated flavor with almost zero cleanup.

Approximate time: Prep 10 minutes, Cook 20–25 minutes, Total 30–35 minutes.

Ingredients

4 boneless, skinless chicken breasts, trimmed

Salt and pepper to taste

1 red bell pepper, sliced into strips

1 green bell pepper, sliced into strips

1 small red onion, sliced into thin wedges

1 1/2 cups pineapple chunks (fresh or canned, drained)

1 cup BBQ sauce (your preferred kind)

2 tablespoons olive oil

Optional: chopped cilantro for garnish

Directions

Preheat your grill to medium-high heat or your oven to 400°F (200°C).
Season both sides of the chicken breasts with salt and pepper.
Cut four large sheets of aluminum foil, about 12 to 14 inches each. Drizzle a little olive oil onto the center of each sheet to prevent sticking.
Place one seasoned chicken breast in the center of each foil sheet.
Top each chicken breast with sliced red and green bell peppers and red onion.
Scatter pineapple chunks evenly over the vegetables and chicken.
Spoon about 1/4 cup of BBQ sauce over each piece of chicken, spreading lightly so the sauce covers the top.
Fold the foil over the chicken and crimp the edges tightly to form individual sealed packets. Make sure they are sealed to trap steam.
Place the foil packets on the preheated grill or on a baking sheet if using the oven.
Cook for 20 to 25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Carefully open the foil packets away from your face to avoid steam burns.
Garnish with chopped cilantro if desired and serve hot.

Hawaiian BBQ Chicken and Pineapple Foil Packets

What to Serve With:

Steamed white rice or cilantro-lime rice to soak up the BBQ juices.
A crisp green salad with a light vinaigrette for balance.
Grilled corn on the cob or roasted sweet potatoes for a heartier plate.
Coleslaw for crunchy contrast and a cool finish.
Drinks: serve with an iced tea, a fruity mocktail, or a light beer for a backyard meal.

Top Tips for Perfecting:

Use fresh pineapple if you can for brighter flavor; canned works fine—just drain well.
Pound chicken breasts to even thickness if some pieces are very thick; this ensures even cooking.
Don’t overfill the packets—leave space so steam circulates and cooks everything evenly.
For extra caramelization, open packets for the last 3–5 minutes and let them finish directly on the grill.
Swap BBQ sauce for teriyaki for an Asian-inspired twist, or add a pinch of chili flakes for heat.

Storing and Reheating Tips:

Refrigeration: Store leftovers in an airtight container for up to 3 days. You can also keep the sealed foil packets in the fridge, but transfer to a covered container when possible.
Freezing: Cooked packets can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes until heated through, or open the packet and microwave on medium power in a microwave-safe dish for 2–3 minutes. Reheat uncovered on the grill for a minute or two to refresh the charred flavor.
Tip: Add a splash of water or extra BBQ sauce when reheating to maintain juiciness.

FAQs

Can I use bone-in chicken or thighs instead of breasts?

Yes. Bone-in pieces or thighs will take longer to cook—plan for 30 to 35 minutes and check for doneness with a meat thermometer.

Can I make these packets ahead of time?

You can assemble the packets and refrigerate them for up to 24 hours before cooking. Cook directly from the fridge, adding a few extra minutes as needed.

Is it safe to cook foil packets directly on the grill?

Yes. Use heavy-duty foil and place packets on the grill grates over medium-high heat. Keep an eye on flare-ups and use tongs to turn packets if needed.

What can I use instead of pineapple?

Try mango, peaches, or apple slices for a different fruity note. Keep in mind sweetness and texture differences may change the final flavor.

How do I know when the chicken is fully cooked?

The safest method is to use a meat thermometer: the internal temperature should be 165°F (74°C) at the thickest part.

Conclusion

This Hawaiian BBQ Chicken and Pineapple Foil Packets recipe is proof that tasty, family-friendly dinners don’t have to be complicated. With minimal prep, simple ingredients, and delightful sweet-and-smoky flavors, it’s an easy winner for weeknights or weekend cookouts. Try the method suggested in this article to enjoy juicy chicken and caramelized veggies in every bite. For more inspiration and similar grilled foil-packet ideas, check out Grilled Hawaiian Barbecue Chicken in Foil | The Recipe Critic and Grilled Pineapple Chicken Foil Packets – Creme De La Crumb. These guides offer great variations and serving ideas to expand your foil-packet repertoire.