Hawaiian BBQ Chicken & Pineapple Foil Packets 🌺🍍🔥
Sweet, smoky, and tangy grilled chicken with caramelized pineapple—all cooked in easy foil packets for minimal cleanup!
Ingredients (Serves 4)
- 1.5 lbs (680g) boneless chicken thighs (or breasts), cut into chunks
- 2 cups fresh pineapple chunks (or canned, drained)
- 1 red bell pepper, diced
- ½ red onion, sliced
- ⅓ cup BBQ sauce (use Hawaiian-style if available)
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp lime juice
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tbsp olive oil
- Salt & pepper to taste
- Fresh cilantro (for garnish)
- Cooked rice or grilled veggies (to serve)
Instructions
1. Prep the Foil Packets
- Tear off 4 large sheets of heavy-duty foil (or double-layer regular foil). Lightly grease with oil.
2. Make the Sauce
- In a bowl, whisk BBQ sauce, soy sauce, honey, lime juice, garlic, ginger, olive oil, salt, and pepper.
3. Assemble Packets
- Divide chicken, pineapple, bell pepper, and onion evenly among foil sheets.
- Drizzle with sauce and toss gently to coat.
4. Grill or Bake
- Grill method: Seal packets tightly and grill over medium heat (400°F/200°C) for 18-20 mins, flipping once.
- Oven method: Bake at 400°F (200°C) for 25-30 mins.
5. Serve
- Carefully open packets (steam will escape!). Garnish with cilantro and serve over rice.
🌴 Pro Tips:
- Extra smoky flavor? Add a dash of liquid smoke to the sauce.
- Spice it up: Toss in 1 diced jalapeño or ½ tsp red pepper flakes.
- Meal prep: Assemble packets ahead and refrigerate for up to 24 hours before cooking.
Sweet, savory, and mess-free—these packets taste like a tropical vacation! ✨
Love crispy edges? Open packets for the last 5 mins of cooking to char the pineapple.**