Everything you need for dinner is inside these pretty foil packs, including super tender chicken, pineapple and veggies, plus a tangy BBQ sauce. This recipe is basically proof that Hawaiian-inspired recipes are among the most delicious. Make it a completely Hawaiian-themed dinner party with Blue Hawaiian Coolers and one […]
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Everything you need for dinner is inside these pretty foil packs, including super tender chicken, pineapple and veggies, plus a tangy BBQ sauce. This recipe is basically proof that Hawaiian-inspired recipes are among the most delicious. Make it a completely Hawaiian-themed dinner party with Blue Hawaiian Coolers and one of our many pineapple desserts.
Making a foil pack for the grill is surprisingly easy. You'll place the vegetables and pineapple in the center of a piece of foil, then top with the chicken breast and sauce. Simply bring the edges of the foil together in the middle and crimp so that no steam can escape (the key to ultra juicy chicken). There's no need to flip the foil packets during grilling. (In fact, that would make the sauce leak out.) Once the chicken is cooked through, just serve straight from the packet or slide each serving onto a plate.
If you want to make this recipe gluten-free, use tamari instead of soy sauce and double-check that the BBQ sauce is gluten-free. Looking for a heartier meal? Serve over white or brown rice.
After you've gotten the hang of this method, use the same proportions to try other chicken-and-veggie combos. Chicken with broccoli and teriyaki sauce would be a tasty place to start.
- Heat grill to medium-high for at least 3 minutes. In a small bowl, stir together BBQ sauce, soy sauce, oil, 2 tablespoons each cilantro and scallions, lemon juice, paprika, ginger, garlic, and 1 teaspoon each salt and pepper.
- Divide the bell pepper, onion, and pineapple between 4, 16” square sheets of heavy duty aluminum foil. Top each packet with a chicken breast and season with 2 teaspoons each salt and pepper, dividing evenly. Pour the sauce over top, dividing evenly, then tightly fold each piece of foil to make a packet and place on the grill.
- Grill, covered and undisturbed, for 20 minutes, then use tongs to carefully open the top of each packet. Grill for another 5 minutes, until an instant-read thermometer inserted into the thickest part of the breast reads 165°.
- Remove from the grill and let rest for 5 minutes. Transfer contents of each package to a plate and spoon any remaining sauce over top. Garnish with remaining 2 tablespoons each cilantro and scallion, dividing evenly.
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