Name: Hawaiian BBQ Chicken Pineapple Foil Packets Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Hawaiian
Ingredients: 4 boneless skinless chicken breasts; 1 cup BBQ sauce; 1 can pineapple chunks (about 20 oz) or 1½ cups fresh pineapple chunks; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 medium red onion, sliced; Salt and pepper to taste; Fresh chopped cilantro for garnish; Aluminum foil sheets

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Introduction

This Hawaiian BBQ Chicken Pineapple Foil Packets recipe combines tender chicken, sweet pineapple, and colorful bell peppers for a deliciously easy meal. Cooked in foil packets, it’s perfect for grilling or baking, making cleanup effortless and flavors wonderfully infused.

Three pieces of cooked chicken breasts covered in a glossy dark brown barbecue sauce are placed on crinkled aluminum foil resting on a white plate on a white marbled surface. Each chicken breast is topped with several bright yellow pineapple chunks, red bell pepper pieces, small green herb leaves, and some small bits of purple onion. The chicken has a light brown grilled texture under the sauce and the foil reflects light around the edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup BBQ sauce
1 can pineapple chunks or 1½ cups fresh pineapple
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium red onion, sliced
4 boneless skinless chicken breasts
Salt and pepper to taste
Fresh chopped cilantro (for garnish)
Aluminum foil sheets

Instructions

Step 1: Rinse the chicken breasts under cold water and pat them dry with paper towels. Season both sides with salt and pepper.
Step 2: If using fresh pineapple, cut it into bite-sized chunks. If canned, drain the pineapple chunks well.
Step 3: Lay out a sheet of aluminum foil large enough to wrap each chicken breast. On each sheet, place one chicken breast, then layer on pineapple chunks, sliced red and yellow bell peppers, and sliced red onion. Drizzle BBQ sauce generously over the top.
Step 4: Fold the foil securely to form a sealed packet. Repeat for all chicken breasts.
Step 5: Cook the foil packets on a preheated grill over medium heat or in a 400°F (200°C) oven. Grill for about 20-25 minutes or bake for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
Step 6: Carefully open the packets to avoid steam. Garnish with fresh chopped cilantro before serving.

Tips & Variations

For extra flavor, marinate the chicken in BBQ sauce for 30 minutes before assembling the packets.
Add sliced jalapeños for a spicy kick.
Use different colored bell peppers or add zucchini slices for more vegetables.
Serve with steamed rice or a fresh green salad to complete the meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to prevent drying out.

How to Serve

The image shows three grilled chicken breasts coated with a shiny dark brown glaze, placed on crinkled aluminum foil resting on a white plate. Surrounding the chicken are bright yellow pineapple chunks, red bell pepper pieces, and slices of purple onion, all mixed with fresh green cilantro leaves scattered on top. The chicken has visible grill marks, and the glaze appears thick and sticky, making the dish look juicy and flavorful. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and tend to stay juicier. Adjust cooking time slightly, checking that the internal temperature reaches 165°F (74°C).

Can I prepare the foil packets in advance?

Absolutely. Assemble the packets and keep them covered in the refrigerator for up to 24 hours before cooking. This helps the flavors meld even more.