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Turn your plain chicken into a Hawaiian getaway right at the table with this fun BBQ chicken and pineapple foil packet idea. The juicy pineapple gets a sweet char next to those tender chicken pieces, and everything in there soaks up the smoky BBQ sauce. Thanks to the foil, all these bright flavors stay locked inside — it’s a fuss-free meal that instantly brings back summer vibes for me.
I whipped up these packets first during a backyard overnighter with the family. We wanted something simple that’d still wow everyone at the fire, and these totally did the trick. Even my nephew, who’s super picky, grabbed seconds — which in my book really says it all!
Tasty Ingredients
- Chicken breasts (boneless, skinless): Chops up easily and stays juicy in the foil. Pick ones that are soft pink with no dark spots.
- Pineapple (fresh, chunked): Packs in that tropical sweetness and adds freshness. A ripe pineapple will smell sweet on its base and have golden spots.
- Red onion: Brings a mellow bite that gets sweeter as it cooks. Look for onions with slick, crinkly skins that feel firm.
- Bottled BBQ sauce: This is where the smoky bite comes from. I usually grab one that balances tang and sweet, but honestly, whatever you like is perfect.
- Olive oil: Makes sure nothing sticks to the foil and gives everything a smooth feel. Extra virgin adds more depth if you want it.
- Red and green bell peppers: Slices of crunch and color. Go for peppers that are shiny and heavier than expected.
- Kosher salt & cracked pepper: Brightens and boosts all the flavors. Don’t skip the good salt and some freshly cracked pepper if you have it.
- Cooked jasmine rice: Optional but makes things hearty. The slight floral note works really well with the pineapple.
- Chopped cilantro or green onion: Totally up to you, but tossing some on at the end looks great and tastes fresh — snag ones that’re bouncy and bright.
Simple Steps
- Start Cooking:
- If you’re using the grill, crank it to medium-high (so it’s sizzling hot). For oven folks, set it at 400°F and move the rack to the center. This keeps chicken tender and veggies just right.
- Get Packing:
- Lay out four sheets of thick foil (12x18 inches each). Yep, heavy duty is best, so it doesn’t rip when you flip them. Set your chicken, onion, pineapple, and bell peppers right in the middle of each piece.
- Sauce Up:
- Splash on a little olive oil and season with salt and pepper across the top. Dollop about two spoonfuls of BBQ sauce on each pile. Use your fingers or a spoon to tumble everything so all of it’s covered and coated evenly.
- Wrap Everything Tight:
- Fold the longer side of foil up and over the food and fold the edges together, then fold up the short ends so nothing’s leaking — just leave a puff of space inside for the steam to swirl around.
- Finish Cooking:
- On the grill, close the lid and let the packets cook 15–18 minutes (flip halfway through). Baking? Slide them on a sheet tray and bake 20–22 minutes. Chicken’s done when it hits 165°F — it’ll be cooked through and juicy, not dry.
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Pineapple and BBQ may sound odd, but they really work together. Pineapple’s natural enzymes help keep chicken extra soft, and as it bakes it brings golden bites of flavor. When I was a teen living in Hawaii, we’d always sniff out those roadside BBQ spots. Dishes like this always bring me right back there.
Prep Ahead Tips
Foil packet meals like this are awesome for prepping ahead. Pile and wrap everything in foil up to a day before cooking. If you’re juggling a busy schedule or hosting friends, this is a lifesaver. Just build the packets, fold them up, and leave them in the fridge. The next day, let them cook straight from the fridge — maybe add an extra couple minutes to account for the chill. Letting things marinate like this just deepens the flavors even more.
Ways to Mix It Up
What’s great about these foil packs is how easy they are to shake up to your tastes. Want to add a little heat? A diced jalapeño or some chili flakes in each packet will do the job. Like it extra sweet? A splash of honey over top works wonders. Skip the meat? Just swap in tofu or crank up the veggies and pineapple. Craving something heavier? Put in partly cooked potato or some corn chunks. Want a change from BBQ? Try sauces like teriyaki or sweet chili for a twist.
How to Serve
They’re tasty on their own, but spooning everything over coconut or jasmine rice lets you catch every drop of juice. Need fewer carbs? Scoop the mix onto cooked cauliflower rice and you’re good. Pair it up with a simple slaw for crunch and coolness. For a backyard bash, set out extras like lime wedges, avocado, crumbled macadamia, or an extra swirl of sauce so folks can customize their meals.
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Prep and toss these together fast for a Hawaiian-inspired meal that’s easy and loaded with sunny flavors every time.
Frequently Asked Questions
- → Can I prep these foil packs the day before?
Totally! You can put them together up to a day ahead and stash them in the fridge. They're super handy for camping or busy days. If you're cooking straight from cold, just toss on an extra couple minutes.
- → What if I only have canned pineapple?
No worries. Canned chunks are fine—just drain them really well so you don't end up with a watery packet.
- → Which BBQ sauce should I use here?
Any sweet or tangy BBQ sauce hits the spot with pineapple, but honestly, use whatever you like! Hawaiian, honey-based, or even something spicy if that's your thing.
- → Will these work over a campfire?
Sure! They're great for camping. Put the foil packets on a grill rack over hot coals (not right on the flames) and cook them for about 15–20 minutes, flipping now and then until the chicken's cooked through.
- → How can I check if the chicken’s cooked?
Best way—use a meat thermometer. Chicken's good at 165°F (75°C). No thermometer? Just peek inside a packet; if it’s not pink and the juices are clear, you’re good.
- → What can I serve with these foil packs?
On their own, they're great—try them over rice. Or go big with coconut rice, Hawaiian rolls, macaroni salad, grilled corn, or even a crisp green salad. Choice is yours.