If there’s one thing I can’t get enough of when the weather warms up, it’s easy grilling recipes that don’t require a sink full of dishes afterward. That’s exactly where these Hawaiian BBQ Chicken and Pineapple Foil Packets come in. Sweet, savory, tangy, and packed with juicy flavor, they bring a little tropical vacation straight to your backyard — or your kitchen if you’re baking them instead of grilling.
The best part? They’re insanely easy to throw together. You just marinate some chicken, toss everything into a foil packet, and let the magic happen. Plus, there’s something so satisfying about opening up those packets and getting hit with a wave of delicious, steamy aroma. It feels like unwrapping a tiny, edible present every time.
I first made these for a family cookout last summer, and let’s just say they disappeared way faster than I expected. Even the picky eaters went back for seconds. Trust me — you’ll want this recipe on repeat all season long (and honestly, all year round).
Alright, let’s dive into how to make them!
Ingredients You’ll Need
For the Marinade:
1/2 cup Hawaiian-style BBQ sauce (store-bought or homemade)
2 tablespoons soy sauce
1 tablespoon honey (or brown sugar for a little extra sweetness)
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon grated ginger (optional, but adds a zesty kick)
For the Packets:
1 pound 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 pineapple, well drained)
Salt and pepper, to taste
Optional Garnish:
Fresh cilantro or green onions, chopped
Sesame seeds, for sprinkling
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a large bowl, whisk together the BBQ sauce, soy sauce, honey, olive oil, garlic, and ginger. This marinade smells so good that you’ll probably be tempted to start licking the spoon — but hold off!
Add your bite-sized chicken pieces to the bowl, tossing them around to make sure they’re coated nice and evenly. Cover the bowl and let the chicken soak up all that flavor for at least 30 minutes in the fridge. If you have time, letting it marinate for up to 4 hours really takes the flavor to another level.
Step 2: Prep the Foil Packets
Whether you’re firing up the grill or baking indoors, start by getting your heat ready. Preheat your grill to medium (about 375°F–400°F) or set your oven to 400°F (200°C).
Next, tear off four large sheets of heavy-duty foil — around 12×18 inches is a good size. Spray them lightly with non-stick spray or brush with a little oil to keep things from sticking.
Now, divide the marinated chicken evenly among the foil sheets. Top each portion with a handful of sliced bell peppers, onions, and pineapple chunks. Don’t worry too much about being perfect here — just aim for a good balance of meat and veggies. Lightly sprinkle with salt and pepper.
Step 3: Seal the Packets
Fold up the sides of the foil and seal the packets by crimping the edges together tightly. You want them to be fully closed so the steam stays inside and helps cook everything evenly. Make sure to leave a little bit of space inside the packet so the steam can circulate — think of it like a mini oven inside the foil.
How to Cook and Serve Hawaiian BBQ Chicken and Pineapple Foil Packets
Now that you’ve got your packets sealed up tight and ready to go, it’s time for the fun part — cooking them! Whether you choose the grill or the oven, these foil packets turn out juicy, flavorful, and practically effortless every single time.
The best part? There’s very little mess to clean up afterward. It’s honestly one of my favorite things about foil packet dinners — maximum flavor with minimum cleanup.
Let’s get right into it!
Step 4: Cook the Packets
Grill Method:
If you’re using the grill, carefully place the packets directly onto the grates over medium heat. Cook them for about 15–20 minutes, flipping once about halfway through. You’ll know they’re done when the chicken reaches an internal temperature of 165°F (75°C) and the juices run clear.
Oven Method:
If you’re baking, line a baking sheet with a little foil (to catch any possible leaks) and place the packets on top. Bake at 400°F (200°C) for 20–25 minutes. You don’t need to flip them in the oven — just let them bake until the chicken is cooked through and the veggies are tender.
Pro tip: If you like a little char on your chicken and pineapples, you can open the packets for the last 2-3 minutes of cooking and place them under the broiler. Just keep a close eye on them because they can brown quickly!
Step 5: Serve
When the packets are cooked, carefully open them up — watch out for that hot steam! It comes rushing out fast, and no one wants a steam burn when you’re this close to dinner.
Transfer everything to a plate or bowl (or honestly, eat straight out of the packet for super casual meals). Garnish with chopped fresh cilantro, green onions, or a sprinkle of sesame seeds for that extra finishing touch.
These foil packets are awesome served over fluffy white rice, coconut rice, or even alongside a simple green salad. If you’re in the mood for something heartier, a side of garlic bread or grilled corn on the cob pairs perfectly.
Tips and Tricks for Perfect Foil Packets
Use Heavy-Duty Foil: Regular foil can sometimes tear or leak. Heavy-duty foil is stronger and better for sealing in all those delicious juices.
Cut Ingredients Evenly: Make sure your chicken pieces are all about the same size to ensure even cooking. Same goes for the veggies.
Add Extra Veggies: Feel free to toss in other quick-cooking vegetables like zucchini, snap peas, or mushrooms. Just make sure not to overcrowd the packets.
Make Ahead: You can assemble the foil packets up to 24 hours in advance and store them in the fridge. They’re a great option for meal prep or camping trips!
Customize the Marinade: Love it spicier? Add a teaspoon of sriracha or a sprinkle of red pepper flakes to the marinade for a little kick.
Variations to Try
Spicy Hawaiian BBQ Chicken Packets: Add diced jalapeños or a dash of hot sauce to the marinade for a spicy-sweet combo that’s absolutely addictive.
Tropical Twist: Toss in a handful of shredded coconut with the pineapple for even more island flavor. Serve it over coconut rice for the full effect.
Teriyaki Style: Swap out the BBQ sauce for teriyaki sauce to give these packets a totally different (but equally delicious) vibe.
Hawaiian BBQ Chicken and Pineapple Foil Packets: FAQ & Conclusion
I know you probably have a few questions after seeing this recipe — and you’re not alone! Foil packet meals are such a great option, but there’s always a little uncertainty when trying something new. That’s why I’ve gathered up the answers to some of the most frequently asked questions about this recipe to help you out.
FAQ Section
1. Can I use bone-in chicken instead of boneless?
Absolutely! If you prefer bone-in chicken, just keep in mind that it will take a bit longer to cook. Be sure to check that the internal temperature reaches 165°F (75°C), and you may need to add a few extra minutes on the grill or in the oven. You’ll also want to make sure the pieces are small enough to fit into the foil packets without overcrowding them.
2. Can I prepare these foil packets in advance?
Yes! One of the best things about these Hawaiian BBQ chicken foil packets is how easy they are to prep ahead of time. You can assemble the packets up to 24 hours in advance, then cover them tightly and store them in the fridge. This makes them a perfect option for busy weeknights or even camping trips when you don’t want to fuss with meal prep at the last minute.
3. What if I don’t have BBQ sauce?
If you’re missing BBQ sauce, you can substitute with something like teriyaki sauce or even a honey-mustard combo. The marinade is very adaptable, so feel free to get creative with whatever sauces you have on hand. It’ll still taste amazing!
4. Can I bake these packets in the oven if I don’t have a grill?
Definitely! The oven method works just as well as grilling. Preheat your oven to 400°F (200°C) and bake for 20–25 minutes. Just make sure you check the internal temperature of the chicken to ensure it’s fully cooked through. If you want a little extra crispiness, open the packets during the last few minutes and broil them.
5. How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. They’re great for meal prep and can be reheated in the microwave or eaten cold in a salad. The flavor tends to marinate even more overnight, so it’s a win-win for the next day’s lunch or dinner!
6. Can I add other vegetables to the foil packets?
Yes! One of the great things about foil packet meals is how customizable they are. You can add sliced zucchini, mushrooms, snap peas, or even baby carrots for a more veggie-packed meal. Just make sure they’re cut into smaller pieces so they cook evenly.
7. What should I serve with the foil packets?
These foil packets are hearty on their own, but pairing them with a side of steamed rice (especially coconut rice!) or a crisp green salad works wonders. You could also serve them with garlic bread or grilled corn on the cob for an extra treat. The flavorful juices from the chicken and pineapple also make a perfect drizzle over rice or veggies.
Conclusion
And there you have it! These Hawaiian BBQ Chicken and Pineapple Foil Packets are seriously one of the easiest (and tastiest) meals you can make. The combination of sweet pineapple, savory BBQ chicken, and tender vegetables all cooked together in one neat little packet is honestly a game-changer. Not to mention, cleanup is practically non-existent — which is always a win in my book.
I hope you give this recipe a try and that it becomes one of your go-to meals for busy nights, weekend cookouts, or even meal prepping for the week. Don’t be afraid to experiment with different marinades, vegetables, and add-ins to make it your own. The possibilities are endless!
If you do make these, I’d love to hear how they turned out. Drop a comment below or tag me on social media with your version of these foil packets. Let me know if you tried any fun twists, and feel free to ask any questions you might have. Happy cooking!
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Hawaiian BBQ Chicken and Pineapple Foil Packets
Description
Bursting with sweet and savory flavors, Hawaiian BBQ Chicken and Pineapple Foil Packets are an easy, fun, and delicious way to enjoy a tropical twist on classic barbecue. Whether you grill them outdoors or bake them in the oven, these juicy chicken and pineapple foil packets are perfect for quick weeknight dinners or summer cookouts. Plus, clean-up is a breeze.
Ingredients
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.
Notes
If you like extra sauce, set aside a little marinade (before adding the raw chicken) to drizzle over the finished dish. You can also customize these packets by adding sliced zucchini, snap peas, or even cooked rice inside before sealing. Leftovers store well and are great the next day, either reheated or served cold over a salad.
