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Foil-wrapped Hawaiian barbecue chicken delivers sunny flavors right to your table. You get juicy chicken, sweet pineapple, zippy barbecue sauce, and a bunch of vegetables for a meal that feels like you're on island time. It bursts with color and flavor so it's a top pick for laid-back parties or speedy weeknight suppers.
My first go with this meal was at a June family picnic. We hung outside for ages laughing in the sun and scraping up every savory drop of sauce off our plates.
Lively Ingredients
- Green onions: Chop and toss as a fresh topper for a crisp finish
- Zucchini: Cut into circles so they soak up all the tasty sauce. Firm ones with shiny skin cook up best
- Red bell pepper: Slice into chunks for crunch and color. Grab peppers that feel solid and smooth
- Garlic: Minced or from a jar either gives you a boost of warm flavor
- Soy sauce: Adds that salty kick. Use reduced sodium and test before adding any more salt
- Pineapple slices and juice: Brings juicy sweetness. Go for canned packed in juice—it works great
- BBQ sauce: Your favorite from the store or homemade packs in smokiness and keeps things juicy
- Boneless skinless chicken breasts: Lean meat that gets so tender inside the foil packets. Ones that are about the same size will cook evenly
Awesome Step-by-Step Directions
- Top and Serve:
- When they’re done unfold each foil pack (watch for hot steam) and make sure your chicken’s cooked. Swipe on a little more sauce to finish and throw over some green onions. Serve from the foil or plate it up to show off the bright colors.
- Cook it Up:
- Go ahead and fold the foil up and over the good stuff, pinching the sides closed so nothing leaks. Set the packs on the grill, close the lid, and cook around thirteen to fifteen minutes. Give them a flip at around seven minutes for even cooking and tasty caramelized sauce.
- Sauce Time:
- Douse every chicken breast with a couple of big spoonfuls of sauce you mixed earlier. Brush it over so it drips down onto the veggies. Try to sneak sauce in every gap so each mouthful pops.
- Whip Up the Sauce:
- Combine your pineapple juice, barbecue sauce, soy, and garlic in a medium bowl. Mix until smooth and glossy. Keep back a little bit to brush on later at the finish.
- Build the Packets:
- Rip off four large sheets of foil (heavy duty is best) and lay a piece of chicken in the middle. Tuck red pepper pieces and rounds of zucchini all around. Stack two or three pineapple slices on top so their juices soak in while everything cooks.
- Fire Up the Grill:
- Heat your grill to a medium temp. No need for direct flames since the foil makes steam and keeps it all extra juicy.
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The way the pineapple bakes into each bite is what I crave most. My family goes wild when they spot those golden rings next to their chicken, and the kids always argue over the last sweet, caramelized bits.
Keeping It Fresh
Let your chicken and veggies cool all the way before popping them in a tight-lidded container. Stash in the fridge for up to three days. For reheating, pop in the microwave or warm in the oven with foil. You can freeze uncooked packets too—just let them thaw in the fridge overnight before grilling like usual.
Swaps and Substitutes
Boneless chicken thighs make this extra juicy, or try turkey cutlets for something lighter. Use whatever veggies are handy—mushrooms, sweet corn, snap peas, chopped peppers all work. Gluten-free folks can switch in tamari and a gluten-free barbecue sauce with no problem.
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Ways to Serve
Open the packets and dig in at a backyard picnic—so good with something cold to sip. If you want to dress things up, scoop it with coconut rice and toss some corn on the grill too. Or make a cool salad with fresh greens, chunks of mango, and a splash of vinaigrette. For leftovers, pile the chicken and veggies over rice or stuff them into a sandwich roll for lunch.
Where This Dish Comes From
Hawaiian barbecue is all about fresh flavors and the feeling of island plenty. The combo of sweet pineapple and tangy sauce nods to huli huli chicken, a local classic. Cooking in foil has that outdoorsy, campfire vibe and brings summer fun even if you’re inside.
Common Questions
- → Is it okay to swap in chicken thighs if I don't have breasts?
Sure thing. Thighs taste awesome here, just let them cook a little longer to make sure they're done.
- → Got any veggie tips for this meal?
Red bell peppers and zucchini go great, but throw in mushrooms, onions, or even snap peas to switch up the flavors.
- → Do I need to buy fresh pineapple or is canned fine?
Canned pineapple (rings and juice) keeps things easy, but using fresh pineapple adds extra flavor if you’ve got it on hand.
- → What's the best way to make sure my chicken isn't raw?
Once the chicken hits 165°F inside and juices run clear, you’re all set to dig in.
- → Can I just pop these foil packs in the oven instead of grilling them?
Totally. Pop those sealed foil packets in the oven at 400°F for 20-25 minutes until the chicken's cooked through.