Description
This Hawaiian BBQ Chicken Pineapple Foil Packets recipe combines juicy chicken breasts with sweet pineapple chunks and vibrant veggies, all cooked to perfection in individual foil packets. Ideal for grilling or baking, these foil packets offer a flavorful and easy dinner option that locks in moisture and infuses the chicken with smoky BBQ taste and tropical sweetness. Perfect served over rice and garnished with fresh cilantro for an extra burst of flavor.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts (or thighs)
- 1 cup bottled BBQ sauce
Vegetables and Fruits
- 2 cups fresh pineapple chunks
- 1 red bell pepper, sliced
- 1 small red onion, sliced
Seasonings and Others
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh cilantro (optional)
- Cooked rice for serving (optional)
Instructions
- Preheat the Grill or Oven: Set your grill to medium-high heat or preheat your oven to 400°F (200°C). This ensures optimal cooking temperature for juicy chicken and evenly cooked vegetables.
- Prepare Foil Sheets: Cut four large sheets of heavy-duty aluminum foil to create individual packets for each serving, making cleanup easy and serving simple.
- Toss Vegetables and Pineapple: In a large bowl, combine pineapple chunks, sliced red bell pepper, and red onion. Add olive oil, garlic powder, salt, and black pepper, tossing well to evenly coat the ingredients.
- Assemble Foil Packets: Place one chicken breast in the center of each foil sheet. Brush each piece generously with BBQ sauce to infuse flavor and keep the chicken moist during cooking.
- Add Pineapple Mixture: Divide the tossed pineapple and vegetable mixture evenly over each chicken breast in the foil packets, layering the tropical sweetness and colorful veggies atop the meat.
- Seal Packets: Fold the sides of each foil sheet tightly over the chicken and vegetables, sealing the edges to lock in juices and steam during cooking.
- Cook the Packets: Place the foil packets on the grill and cook for 15–18 minutes or bake in the oven for 25–30 minutes. Check that the chicken reaches an internal temperature of 165°F (74°C) before serving.
- Serve and Garnish: Carefully open the foil packets to avoid steam burns. Garnish with chopped fresh cilantro if desired and serve over cooked rice for a complete meal.
Notes
- You can prepare the foil packets up to 1 day ahead and refrigerate until ready to cook.
- Swap chicken for shrimp or tofu for a different protein option.
- For a smoky flavor, use a grill and char the pineapple slightly before sealing in the packets.
