Description
This Hawaiian BBQ Chicken and Pineapple Foil Packets recipe offers a flavorful and easy grilled or baked meal, combining tender chicken breasts with sweet pineapple chunks, vibrant bell peppers, and onions in a BBQ sauce-infused foil packet. Perfect for a quick, delicious dinner with minimal cleanup, this recipe seals in juices and flavors, resulting in a juicy, savory-sweet dish garnished with fresh cilantro.
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 Extras
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 red bell pepper, sliced
- 1 small red onion, sliced
- 1/4 cup chopped fresh cilantro (optional, for garnish)
- 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). This ensures the cooking environment is ready for even cooking.
- Season the Chicken: Season the chicken breasts evenly with salt, pepper, garlic powder, onion powder, and smoked paprika for a smoky depth. Drizzle with olive oil to help the spices adhere and promote browning.
- Slice the Vegetables: Thinly slice the red bell pepper and red onion to ensure they cook through quickly and evenly within the foil packets.
- Prepare Foil Packets: Lay out four large sheets of aluminum foil, each sized to comfortably hold one chicken breast and accompanying veggies. This allows individual servings and easy handling.
- Assemble the Packets: Place one seasoned chicken breast in the center of each foil sheet. Drizzle with a small amount of BBQ sauce to begin infusing the flavor.
- Add Pineapple and Veggies: Top each chicken breast with pineapple chunks, red bell pepper slices, and onion slices to create a balanced and flavorful packet.
- Add Remaining BBQ Sauce: Drizzle the remaining BBQ sauce evenly over the chicken and vegetables to enhance the sweet and tangy flavor profile.
- Seal the Foil Packets: Fold up the sides of each foil sheet and crimp edges tightly to create sealed packets that trap steam and flavors during cooking.
- Cook the Packets: For grilling, place the foil packets on the preheated grill and cook for 25-30 minutes, flipping halfway through to ensure even cooking. Use a meat thermometer to confirm the chicken reaches 165°F internally. For oven baking, place the packets on a baking sheet and bake for 30-35 minutes at 400°F until cooked through.
- Open Packets Carefully: Remove from heat and carefully open the foil packets to avoid hot steam burns.
- Garnish and Serve: Sprinkle chopped fresh cilantro over the cooked chicken and veggies for a fresh, vibrant finish before serving.
Notes
- Ensure aluminum foil packets are sealed tightly to trap steam and prevent juices from leaking.
- Use a meat thermometer to guarantee chicken is cooked to a safe internal temperature of 165°F.
- Fresh pineapple adds juicier sweetness, but canned drained pineapple works well too.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven wrapped in foil.
- Optional smoked paprika adds a smoky depth, but can be omitted if unavailable.
- For gluten-free, verify that your BBQ sauce is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
