Hawaiian BBQ Chicken Pineapple Foil Packets with Bell Peppers
By Miles Carr
Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Level
Easy
These Hawaiian BBQ chicken and pineapple packets can be grilled or baked in the oven for 40 minutes, including 15 minutes of prep time. The cubed chicken cooks with bell peppers, onions, pineapple juice, and BBQ sauce in the foil packets. It is served hot and coated with sauce when the packets are opened at the table.
I cut the chicken and vegetables into similar sizes for equal serving amounts. I do this to prevent some servings from having undercooked vegetables and fully cooked chicken. I marinate the chicken for 30 minutes or more before cooking. I marinate the chicken for up to 4 hours before planned meals to enhance its flavor.
Use four large sheets of aluminum foil to package the filling into four packets. Overfilling the foil packets with chicken filling can prevent browning of the filling and the development of the browned edges many people enjoy. Benefits of cooking chicken filling in foil packets include cooking the packets on a baking sheet in the oven rather than dealing with hot foil packets containing chicken and sauce.
For a spicy taste, you can add a teaspoon of sriracha sauce or red pepper flakes to the marinade. Other additions include zucchini and cherry tomatoes, they might also like sliced mushrooms. I sometimes enjoy the packets over coconut rice or quinoa under a layer of sauce. Fresh cilantro can be added as a garnish.
Why you'll love this recipe
- 1Cleanup is minimized because each packet of foil-sealed food includes all the ingredients for a meal.
- 2The chicken marinates while you set up the grill or oven.
- 3Grill or roast them on dry or colder days.
- 4Individual packages help speed service and stop customers from sharing toppings.
- 5No special pan is needed. A medium-sized bowl and aluminum foil, and a grill or oven, can be used.
- 6Cooked rice can be added to the bottom of a package before cooking to make a one-packet meal.
Ingredients
- •1 ½ lbs boneless, skinless chicken breasts (cut into 1-inch cubes)
- •2 cups fresh pineapple chunks
- •1 red bell pepper (sliced)
- •1 green bell pepper (sliced)
- •1 red onion (sliced)
- •¼ cup fresh cilantro (chopped, for garnish)
- •1 cup BBQ sauce
- •½ cup pineapple juice
- •2 tbsp low-sodium soy sauce
- •2 cloves garlic (minced)
- •1 tsp fresh ginger (grated)
- •1 tbsp olive oil
Instructions
- 1
Whisk the BBQ sauce, pineapple juice, soy sauce, garlic, ginger, and olive oil together in a medium bowl.
- 2
Add the cubed chicken and toss until coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- 3
Preheat a grill to medium-high heat, 400°F (200°C), or preheat the oven to 400°F (200°C).
- 4
Tear off four large sheets of heavy-duty aluminum foil. Divide the marinated chicken, pineapple, bell peppers, and red onion evenly among the sheets.
- 5
Bring the long sides of each foil sheet together and fold them over twice. Fold in the shorter sides to seal each packet.
- 6
For the grill, cook the packets for 18-22 minutes, flipping halfway through. For the oven, place the packets on a baking sheet and bake for 20-25 minutes.
- 7
Carefully open the packets and check that the chicken reaches 165°F (74°C). Garnish with cilantro and serve immediately.
FAQ
Nutrition (per serving)
410
Calories
Reviews
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