Hawaiian BBQ Chicken Pineapple Foil Packets
Juicy chicken infused with tangy BBQ sauce, nestled in pineapple, perfect for summer gatherings and easy cleanup.
Ingredients
Main Ingredients
- 2 large chicken breasts, boneless and skinless, cut into bite-sized pieces
- 1 cup BBQ sauce Select a halal-compliant brand
- 1 large pineapple, peeled and cut into rings or chunks
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 0.5 cup red onion, sliced
- to taste Salt and pepper
- as desired Fresh cilantro, for garnish Optional
- as desired Cooked rice or quinoa, for serving Optional
Instructions
Preparation
- Tear off four large pieces of aluminum foil, about 12x12 inches each. Lay them out flat on your work surface.
- In a mixing bowl, combine the chicken pieces with the BBQ sauce, ensuring they are evenly coated. Add salt and pepper for additional flavor if desired.
- In the center of each piece of foil, place an equal amount of the chicken mixture. Layer pineapple rings/chunks, sliced bell peppers, and onion on top.
- Fold the edges of the foil over the ingredients, creating a tight seal to ensure steam circulates and keeps the chicken moist during cooking.
Cooking
- Preheat your grill to medium heat. Place the foil packets directly on the grill grates.
- Cook for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
Serving
- Carefully remove the packets from the grill, being cautious of the steam when opening. Serve the contents on a bed of cooked rice or quinoa, topped with fresh cilantro if desired.
Notes
Feel free to swap chicken for halal-friendly turkey or even tofu for a vegetarian option. If using thicker chicken breasts, they may need more time on the grill. Avoid regularly opening the foil packets during cooking to keep moisture in. Store leftovers in an air-tight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes.