Hawaiian BBQ Chicken and Pineapple Foil Packets

 Ingredients 

Serves 4

For the Marinade:

1/2 cup Hawaiian-style BBQ sauce (store-bought or homemade)

2 tbsp soy sauce

1 tbsp honey (or brown sugar for extra sweetness)

1 tbsp olive oil

2 garlic cloves , minced

1 tsp grated ginger (optional, but adds a zesty kick)

For the Packets:

1 lb boneless, skinless chicken breasts or thighs , cut into bite-sized pieces

1 medium red bell pepper , sliced

1 medium onion , sliced

2 cups fresh pineapple chunks (or canned, drained)

Salt and pepper , to taste

Optional Garnish:

Fresh cilantro or green onions , chopped

Sesame seeds , for sprinkling

Instructions

Step 1: Marinate the Chicken

In a large bowl, whisk together the BBQ sauce, soy sauce, honey, olive oil, garlic, and ginger.

Add the chicken pieces to the marinade, stirring to coat evenly. Cover and let marinate in the fridge for at least 30 minutes (or up to 4 hours for deeper flavor).

Step 2: Prep the Foil Packets

Preheat your grill to medium heat (about 375°F–400°F ) or preheat your oven to 400°F (200°C) if baking.

Tear off 4 large sheets of heavy-duty aluminum foil (about 12×18 inches each).

Divide the marinated chicken evenly among the foil sheets. Top each portion with slices of bell pepper, onion, and pineapple chunks. Season lightly with salt and pepper.

Step 3: Seal the Packets

Fold the foil over the ingredients, sealing the edges tightly to form a packet. Leave a little room inside for steam to circulate and cook the contents evenly.

Step 4: Cook the Packets

Grill Method : Place the packets on the preheated grill and cook for 15–20 minutes , flipping halfway through, until the chicken is cooked through (internal temperature should reach 165°F/75°C ).

Oven Method : Place the packets on a baking sheet and bake for 20–25 minutes , or until the chicken is tender and fully cooked.

Step 5: Serve

Carefully open the packets (watch out for hot steam!) and transfer the contents to plates.

Garnish with fresh cilantro, green onions, or sesame seeds for a pop of color and flavor. Serve with steamed rice or crusty bread to soak up the delicious juices.