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Bring the summer spirit right into your kitchen by tossing chicken on the grill inside foil with a punchy pineapple BBQ glaze. Add loads of crunchy veggies and you’ve got a dish that’s bright, juicy, and tastes like a mini trip to somewhere sunny. Each bite has a burst of sweet and tang that’s awesome for laid-back deck dinners or even when you’re just hungry and short on time.
I threw this together the first time for a June afternoon BBQ with friends. The sun hung around, we swapped stories, and nobody let a drop of that saucy goodness go to waste.
Colorful Ingredients
- Boneless skinless chicken breasts: Try to grab pieces about the same size so they cook just right. They stay tender in foil since the steam locks it all in.
- BBQ sauce: Whatever kind floats your boat—jarred or your own mix—it brings all that smoky, rich flavor.
- Pineapple rounds and juice: Go for canned pineapple plus its syrupy juice—adds sweet tang and that juicy bite.
- Soy sauce: Makes your sauce tasty and kinda salty. Pick the low-salt version and taste it first.
- Garlic: Pull fresh cloves or spoon it from a jar. It gives a nice background flavor.
- Red bell pepper: Chop up these glossy beauties for crunch and sweet pop—they also look great.
- Zucchini: Slice thick so they grab all the saucy flavor. Pick shiny, solid ones for best bites.
- Green onions: Scatter sliced on top last—they bring that crisp finish and a pop of flavor.
Easy Step Plans
- Get the Grill Ready:
- Warm your grill to medium. Let the foil work its magic—it holds in moisture and acts like a mini oven so your chicken stays soft.
- Prep Your Packs:
- Lay out 4 big foil sheets. Nestle a chicken breast in the middle of each. Pile around the zucchini and bell pepper. Add a couple pineapple rings right on top to let the juices run while they cook.
- Blend Up the Sauce:
- Stir together BBQ sauce, pineapple juice, garlic, and soy sauce until combined and shiny. Scoop out a small bit to save for brushing later.
- Spread on the Sauce:
- Spoon sauce on each piece of chicken. Get both sides and tuck some under the veggies if you can—don’t hold back.
- Seal Everything Up & Grill:
- Fold foil around the chicken and veggies, pinching the seams so juice stays put. Arrange the foil packs on the hot grill, close it up, and cook about 13–15 minutes. Flip ‘em halfway (after ~7 min) to get ’em browned and sticky on both sides.
- Finish & Devour:
- Gently unwrap the foil (hot steam will come out). Check inside to make sure the chicken is done. Brush the top with that reserved sauce and toss on the green onions. Eat straight from the foil—super easy—or pile it onto a plate to show off the colors.
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The best part? Lots of pineapple in every scoop. My parents can’t resist those sweet bites and my kids chase every last caramelized piece on their plates.
Leftover Tricks
Let food cool off all the way before packing it in a sealed container. Stash it in your fridge up to three days. Microwave or oven-heat, rewrapped in foil. To freeze, place uncooked foil packets in the freezer. Thaw overnight, then grill whenever you want a quick dinner.
Easy Swaps
Try chicken thighs for richer flavor, or turkey cutlets for something lighter. Change the veggies if you spot something good—snap peas, mushroom chunks, bits of corn, or new pepper colors all work. Swap in gluten-free BBQ sauce and tamari if you’re avoiding gluten.
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Fun Ways To Serve
No joke, the easiest way is eating right from the foil—grab a cool drink and call it a night. If you want to dress it up, pile on coconut rice or roasted corn. Try a tropical twist with fresh greens, mango, and zippy vinaigrette. Leftovers are awesome with rice or stuffed into a sandwich bun.
Origin Story
This dish nabs its flavors from Hawaiian BBQ—full of sweet, tart, and smoky vibes. It’s kind of like huli huli chicken but with extra pineapple popping through. Cooking in foil feels like a quick camping treat and keeps everything super sunny no matter the season.
Common Recipe Questions
- → Can I use chicken thighs instead of breasts?
Sure thing, thighs work great too. They’ll just need a little more time on the grill than breasts do.
- → What vegetables pair best with this dish?
Zucchini and red peppers are awesome, but mushrooms, onions, or sweet peas can mix things up too.
- → Is fresh pineapple required or can I use canned?
Either fresh or canned pineapple does the trick. Go for whatever you’ve got—it’ll taste good.
- → How do I know when the chicken is done?
Chicken’s all set when it reaches 165°F inside and the juice turns clear. That’s your cue!
- → Can I bake these foil packets instead of grilling?
Absolutely! Place the packets in the oven at 400°F for 20 to 25 minutes until the chicken’s fully cooked.