Grilled Hawaiian Barbecue Chicken in Foil
This easy recipe combines juicy chicken, sweet pineapple, and colorful vegetables, all cooked in foil packets for a delightful meal that brings tropical flavors to your table.
Ingredients
Main Ingredients
- 4 pieces Boneless Skinless Chicken Breasts Chicken should be of uniform thickness for even cooking.
- 1 cup BBQ Sauce Choose your favorite flavor.
- 15 ounces Can Pineapple Slices (including juice) Use slices with juice for added flavor.
- 2 teaspoons Soy Sauce Use gluten-free soy sauce for a gluten-free dish.
- 1 teaspoon Garlic Minced garlic is best for flavor.
- 1 piece Red Bell Pepper (cut into cubes) For color and sweetness.
- 2 medium Zucchini (sliced) Add other vegetables if desired.
- to taste Green Onions (for garnish) Chop for garnish.
Instructions
Preparation
- Heat the grill to medium heat.
- Cut 4 sheets of heavy-duty foil, large enough to wrap the chicken and veggies.
- Place the chicken in the center of each piece of aluminum foil.
- Divide the red bell pepper, zucchini, and 2-3 pineapple slices among the packets.
- In a bowl, whisk together the BBQ sauce, pineapple juice (from the can), soy sauce, and garlic.
- Spread about 2 tablespoons of this sauce on the chicken, and save about 1/4 cup for later.
- Fold the foil packets tightly to seal them.
Cooking
- Place the packets on the grill and cook for 13-15 minutes, flipping them halfway through.
- To serve, carefully open the packets, baste with the reserved sauce, and garnish with green onions.
Notes
Use heavy-duty foil to prevent tearing and leaks. Variations include adding corn, mushrooms, or jalapeños for extra flavor. Can also use shrimp or pork as the protein. Store leftovers in an airtight container for up to 3 days or freeze for up to a month.