Hawaiian BBQ Chicken Foil Packets with Pineapple and Peppers
Bite-size chicken, juicy pineapple, sweet bell peppers, and red onion get tossed in a quick barbecue-soy glaze, sealed in foil, and baked so everything steams in its own sauce. Spoon it over rice for an easy weeknight dinner where cleanup is just crumpling up the foil.
45 mins
5 servings
Ingredients
- 2 pounds Skinless, Boneless Chicken Breast
- 2 ½ cloves of Garlic
- 1 ¼ Green Bell Pepper
- 1 ¼ cans of Pineapple
- 1 ¼ Red Bell Pepper
- ¾ Red Onion (Medium)
- 3 Scallions
- 1 ¼ cups Steamed White Rice Or Rice Of Choice
- ¼ teaspoon Kosher Salt
- ½ cup + 2 tablespoons Barbecue Sauce
- 2 ½ tablespoons Soy Sauce
- ¼ teaspoon Black Pepper
- ⅝ teaspoon Ground Ginger
- 1 ¼ Cooking Spray
- 1 ¼ tablespoons Olive Oil
Directions
- Heat the oven to 425°F. Tear off four large sheets of heavy-duty foil and lightly coat the center of each with cooking spray.
- In a small bowl, whisk together the barbecue sauce, soy sauce, reserved pineapple juice, garlic, and ginger.
- In a large bowl, toss the chicken, pineapple, bell peppers, and red onion with the olive oil, salt, and pepper. Add half of the sauce and toss until everything is coated.
- Divide the mixture among the foil sheets, piling it in the center. Bring the long sides of the foil together over the filling and fold them down twice, then fold in the short ends to seal, leaving a little space inside for steam.
- Set the packets on a rimmed baking sheet and bake 20 to 25 minutes, until the chicken is cooked through (165°F). To grill instead, cook the packets over medium-high heat with the lid closed for 15 to 20 minutes.
- Carefully open the packets, watching for hot steam. Spoon the remaining sauce over the chicken, sprinkle with green onions, and serve over rice.
