Description
These Hawaiian BBQ Chicken and Pineapple Foil Packets combine tender chicken breasts with sweet pineapple and colorful veggies, all coated in tangy BBQ sauce. Cooked in foil packets on the grill or in the oven, this easy meal is juicy, flavorful, and perfect for a quick weeknight dinner or casual cookout.
Ingredients
Scale
Chicken and Marinade
- 2 boneless, skinless chicken breasts (or thighs)
- 1 cup BBQ sauce (store-bought or homemade)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional, for extra flavor)
Vegetables and Fruit
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 red bell pepper, sliced
- 1 small red onion, sliced
Garnish
- 1/4 cup chopped fresh cilantro (optional, for garnish)
Other
- 4 large sheets of aluminum foil
Instructions
- Prepare the Chicken and Veggies: Preheat your grill to medium-high heat (375-400°F) or your oven to 400°F (200°C) to get ready for cooking the foil packets.
- Season the Chicken: Rub the chicken breasts evenly with salt, pepper, garlic powder, onion powder, and smoked paprika if using. Drizzle with olive oil to help the seasoning stick and add moisture.
- Slice the Vegetables: Cut the red bell pepper and small red onion into thin slices for quick cooking and flavor infusion.
- Prepare Foil Packets: Lay out four large sheets of aluminum foil, each ready to hold one serving including chicken and vegetables.
- Assemble the Packets: Place one chicken breast in the center of each foil sheet and spoon a little BBQ sauce over it to coat.
- Add Veggies and Pineapple: Top each chicken breast with a handful of pineapple chunks, red bell pepper slices, and red onion slices for a tropical, colorful flavor.
- Finish with BBQ Sauce: Drizzle remaining BBQ sauce over the chicken and veggies to enhance the taste and keep everything moist.
- Seal the Packets: Fold the sides of the foil up and crimp edges tightly to form a sealed packet that traps steam and flavors during cooking.
- Cook on Grill: Place the foil packets on the preheated grill, cooking for 25-30 minutes. Flip halfway through to ensure even cooking. Chicken should reach an internal temperature of 165°F for safety.
- Alternatively, Cook in Oven: Place foil packets on a baking sheet and bake for 30-35 minutes until chicken is fully cooked and reaches 165°F internally.
- Open Carefully: Remove packets and carefully open the foil to avoid hot steam escaping which can burn.
- Garnish and Serve: Sprinkle chopped fresh cilantro over the cooked packets before serving for a fresh, herbaceous finish.
Notes
- You can use boneless, skinless chicken thighs instead of breasts for a juicier result.
- If you like it spicy, add a pinch of cayenne pepper to the seasoning blend.
- Use fresh pineapple for best texture, but canned drained pineapple works well too.
- Make sure foil packets are sealed tightly to trap steam and cook chicken evenly.
- Check internal temperature with a meat thermometer to ensure chicken is safely cooked.
