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.