Hawaiian BBQ Chicken and Pineapple Foil Packets

Enjoy a tropical escape with these delicious Hawaiian BBQ Chicken and Pineapple Foil Packets, packed with juicy chicken, sweet pineapple, and colorful veggies.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Main Course

Cuisine: American, Hawaiian

Keyword: BBQ Chicken, Easy Dinner, Foil Packets, Pineapple, Tropical Flavors

Servings: 4 servings

Calories: 360kcal

Ingredients

Main Ingredients

4 pieces boneless, skinless chicken breasts (about 1 1/2 lbs) juicy and tender, providing the perfect canvas for flavors.
2 cups pineapple chunks (fresh or canned) sweet and tangy, offering a burst of tropical goodness.
1/2 unit red onion, thinly sliced aromatic and slightly sweet, giving depth to the dish.
1 tablespoon olive oil a light drizzle to enhance flavors and keep veggies succulent.
1 unit yellow bell pepper, sliced colorful and crisp, adding crunch and vibrant color.
1 unit red bell pepper, sliced providing a slight sweetness and crunchy bite.
1 teaspoon garlic powder aromatic and savory, infusing the chicken with depth.
to taste salt and pepper essential seasonings for balance.
1 teaspoon smoked paprika (optional) adding a subtle smokiness that enhances the BBQ flavor.
1/2 cup BBQ sauce the star of the show, providing a rich and tangy coating.
1 tablespoon soy sauce or coconut aminos for added umami flavor.
2 tablespoons pineapple juice intensifying the tropical flavor profile.
1/2 teaspoon ground ginger (or 1 teaspoon fresh grated) offering warmth and zest.
1 tablespoon brown sugar or honey (optional) a hint of sweetness that balances acidity.
as needed Chopped green onions (for garnish) bright and fresh, adding a pop of color.
as needed Fresh cilantro or parsley (for garnish) aromatic and refreshing for the final touch.
as needed Lime wedges (for garnish) for a zesty finishing squeeze.
as needed Toasted sesame seeds (for garnish) adding a nutty crunch to each bite.
Cooked cups rice or quinoa (for serving) a wholesome base that’s perfect for soaking up the flavors.

Instructions

Preparation

Preheat your oven to 400°F (200°C) or heat your grill to medium-high.
In a medium bowl, mix together the BBQ sauce, soy sauce (or coconut aminos), pineapple juice, ginger, and brown sugar or honey (if using). Stir until combined and set the sauce aside.
Slice the yellow and red bell peppers, red onion, and pineapple into bite-sized pieces. Season the chicken breasts with garlic powder, smoked paprika (if using), salt, and pepper.
Cut large sheets of aluminum foil, about 12 inches long.

Assembling and Cooking

Place one chicken breast in the center of each foil piece. Top with a scoop of sliced vegetables and pineapple chunks. Drizzle the BBQ sauce mixture over everything.
Fold the long edges of the foil together to create a tent, then fold the ends tightly to seal.
Place the packets on a baking sheet (if using the oven) or directly on the grill. Bake for 25-30 minutes or grill for 20-25 minutes, flipping the packets halfway through.
Carefully open one packet to check if the chicken is cooked through (internal temperature should reach 165°F).
Once cooked, garnish with chopped green onions, fresh cilantro or parsley, and sesame seeds. Serve over rice or quinoa with lime wedges.

Notes

Consider marinating the chicken in the BBQ sauce mixture before cooking for infused flavors. Feel free to add other vegetables or double the recipe for larger gatherings.