Hawaiian BBQ Chicken & Pineapple Foil Packets
A delightful dish that combines juicy chicken, fresh pineapple, and colorful vegetables, all sealed in foil packs for easy cooking and minimal cleanup.
Servings: 4 servings
Calories: 320kcal
Ingredients
Main Ingredients
- 2 breasts boneless skinless chicken breasts, cut into 1-inch cubes Tender and juicy, serves as a hearty base.
- 1.5 cups fresh pineapple chunks Adds a tropical flair.
- 1 piece red bell pepper, chopped Provides crunch and color.
- 1 piece green bell pepper, chopped Offers a slightly tart flavor.
- 0.5 cup red onion, chopped Gives depth and sweetness.
- 0.5 cup BBQ sauce Ties all flavors together.
- 1 tablespoon olive oil Enhances flavor and moisture.
- Salt and pepper, to taste Enhances natural flavors.
Garnishes and Serving
- Chopped green onions or cilantro, for garnish (optional) Adds brightness and elegance.
- Cooked rice, for serving (optional) Makes the meal hearty.
Instructions
Preparation
- Preheat the grill to medium-high heat or the oven to 400°F (200°C).
- Cut 4 sheets of heavy-duty aluminum foil, approximately 12 x 12 inches each.
- Divide the chicken, pineapple chunks, bell peppers, and red onion evenly onto each sheet.
- Drizzle olive oil over the mixture. Season with salt and pepper to taste and add 2 tablespoons of BBQ sauce to each packet. Toss gently.
- Fold the foil tightly around the chicken and vegetables, creating sealed packets.
Cooking
- Place the foil packets on the grill or in the oven.
- Cook for about 15–18 minutes on the grill or bake for 20–22 minutes until the chicken reaches an internal temperature of 165°F (75°C).
- Carefully open the foil packets and top with chopped green onions or cilantro.
- Serve over cooked rice if desired.
Notes
Use heavy-duty aluminum foil to prevent leaks. Customize your veggies as desired. For a spicier kick, add red pepper flakes or sriracha. Open packets in the last few minutes for extra crispiness.