Description

These tropical-inspired foil packets feature juicy chicken, sweet pineapple, and colorful bell peppers coated in a tangy Hawaiian BBQ sauce. A quick and easy grill or oven meal perfect for summer dinners, camping, or meal prep.

Ingredients

Scale

Main Ingredients:

4 boneless, skinless chicken breasts (or thighs), ~1½ lbs
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ red onion, thinly sliced
2 cups pineapple chunks (fresh or canned)
1 tbsp olive oil
Salt and pepper, to taste
1 tsp garlic powder
1 tsp smoked paprika (optional)

Hawaiian BBQ Sauce:

½ cup BBQ sauce
2 tbsp pineapple juice
1 tbsp soy sauce or coconut aminos
1 tbsp brown sugar or honey (optional)
½ tsp ground ginger (or 1 tsp fresh grated)

Optional Garnishes:

Chopped green onions
Cilantro or parsley
Lime wedges
Toasted sesame seeds
Cooked rice or quinoa (for serving)

Instructions

Preheat oven to 400°F (or grill to medium-high).
Whisk BBQ sauce ingredients in a small bowl and adjust seasoning.
Slice vegetables and pineapple; season chicken with spices.
Drizzle veggies with olive oil.
Assemble foil packets by placing one chicken breast and toppings in the center of each foil sheet.
Add sauce, fold and seal the foil packets tightly.
Cook:
- Oven: Bake on a tray for 25–30 min.
- Grill: Grill for 20–25 min, flipping once.
Serve: Open carefully, garnish, and enjoy over rice or quinoa.

Notes

You can substitute chicken with shrimp or tofu for a twist.

For a low-carb version, serve with cauliflower rice.

Perfect for camping—just place the foil packs directly on the coals!

Nutrition

Calories: 420 kcal
Sugar: 13g
Sodium: 620mg
Fat: 20g
Saturated Fat: 3g
Carbohydrates: 20g
Fiber: 2g
Protein: 32g
Cholesterol: 90mg