Hawaiian BBQ Chicken and Pineapple Foil Packets
Juicy, sweet, and smoky—this Hawaiian BBQ Chicken and Pineapple Foil Packets recipe is comfort food with a tropical twist.
Servings: 4 servings
Equipment
- Aluminum Foil
- Grill or Oven
Ingredients
Main 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
Optional Garnish
- to taste Chopped cilantro For garnish
Instructions
- 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.
Notes
Use fresh pineapple for brighter flavor; pound chicken breasts to even thickness for even cooking. Don’t overfill the packets and consider opening them for extra caramelization in the last few minutes.