These Hawaiian BBQ Chicken and Pineapple Foil Packets are the perfect blend of sweet, smoky, and savory flavors! Tender chicken, juicy pineapple, and vibrant bell peppers are coated in a delicious BBQ glaze, all wrapped up and grilled (or baked) for an easy, no-mess meal.
Ingredients (Serves 4)
• 4 boneless, skinless chicken breasts
• 1 cup pineapple chunks (fresh or canned, drained)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• ½ red onion, sliced
• ½ cup BBQ sauce (your favorite brand)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 2 tbsp chopped fresh cilantro (for garnish)
• 1 lime, cut into wedges (for serving)
Instructions
1. Preheat and Prep:
• Preheat your grill to medium-high heat (or oven to 400°F/200°C).
• Cut 4 large pieces of aluminum foil (about 12×12 inches each).
2. Marinate the Chicken:
• In a small bowl, mix BBQ sauce, soy sauce, honey, garlic powder, smoked paprika, salt, and black pepper.
• Brush the chicken breasts generously with the BBQ mixture.
3. Assemble the Packets:
• Place one chicken breast in the center of each foil piece.
• Divide the pineapple chunks, bell peppers, and onion evenly over the chicken.
• Drizzle with olive oil and a little extra BBQ sauce.
4. Seal the Packets:
• Fold the foil over the chicken and veggies, sealing the edges tightly to form a packet.
5. Cook:
• Grill: Place the packets on the grill and cook for 15–20 minutes, flipping once.
• Oven: Bake for 25–30 minutes until the chicken is cooked through (internal temp 165°F).
6. Serve:
• Carefully open the packets (watch for steam!) and sprinkle with fresh cilantro.
• Serve with lime wedges and extra BBQ sauce on the side.
Tips & Variations:
• Swap chicken for shrimp or salmon for a seafood twist.
• Add cooked rice or quinoa inside the foil for a complete meal.
• Use different bell pepper colors for a vibrant presentation.
Enjoy this tropical-inspired meal that’s packed with flavor and perfect for summer grilling! 🍍🔥