Foil Packet Hawaiian BBQ Chicken
Ingredients:
4 boneless, skinless chicken breasts
1½ cups BBQ sauce
1 cup pineapple chunks (canned or fresh)
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small red onion, sliced
2 tbsp olive oil
Salt and pepper, to taste
1 tsp garlic powder
1 tsp smoked paprika
1 tbsp soy sauce
1 tbsp honey (optional)
Fresh cilantro or parsley, chopped (for garnish)
Cooked white rice or quinoa (for serving)
Directions:
Preheat and Prepare Foil Packets:
Preheat the oven to 400°F (200°C) or heat the grill to medium-high.
Cut 4 large pieces of aluminum foil (about 12×12 inches each). Spray with non-stick cooking spray or brush lightly with olive oil.
Season the Chicken:
Pat the chicken breasts dry with a paper towel. In a small bowl, mix the garlic powder, smoked paprika, salt, and pepper. Rub this seasoning mixture all over both sides of each chicken breast.
Assemble the Foil Packets:
Place each chicken breast in the center of a piece of foil. Drizzle each with 2-3 tablespoons of BBQ sauce.
Top each chicken breast with pineapple chunks, bell pepper slices, and red onion slices.
Drizzle with olive oil and soy sauce. For extra sweetness, you can add a drizzle of honey over the pineapple.
Seal the Foil Packets:
Fold the sides of the foil over the chicken and vegetables, sealing the packet tightly by folding the edges together, creating a secure seal.
Cook the Packets:
Oven Method: Place the foil packets on a baking sheet and bake in the preheated oven for 25-30 minutes until the chicken is cooked through (internal temperature should reach 165°F).
Grill Method: Place the foil packets directly on the grill and cook for 20-25 minutes, flipping halfway through.
Serve:
Carefully open the foil packets (be cautious of hot steam). Garnish with fresh cilantro or parsley.
Serve the Hawaiian BBQ Chicken over cooked white rice or quinoa for a delicious, complete meal.
Prep Time: 15 minutes | Cook Time: 25-30 minutes | Total Time: 40-45 minutes
Kcal: Approx. 400 kcal per serving | Servings: 4