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Bring those chill summer feels home by grilling chicken bundled in foil and slathered with tangy pineapple BBQ. Drop in some colorful crunchy veggies and you’ve got yourself a juicy, rainbow bowl that’s like a mini staycation. Each punchy bite hits with bright sweet-and-sour, perfect for laid-back nights or when you just can’t spend forever making dinner.
I first threw this together at a June backyard hangout. Sun stuck around for hours and we lounged, swapping stories and scraping up every last drop of sauce.
Colorful Ingredients
- Boneless skinless chicken breasts: Find ones that are about the same size so they all cook up nicely and evenly. Sealed up in foil, they’ll stay juicy, not dry.
- BBQ sauce: Use whatever kind you love, store-bought or whipped up from scratch, to lay down those smoky vibes.
- Pineapple rounds and juice: Dump in canned pineapple rings with all their juice—adds some sweet punch and extra moisture.
- Soy sauce: Deep, salty kick for the sauce. Grab low-sodium if you can, then taste before adding more salt.
- Garlic: Toss in fresh chopped garlic or the jarred stuff. It brings a warm, savory boost.
- Red bell pepper: Dice it up so it’s crunchy and sweet, and pick heavy, shiny peppers for best flavor.
- Zucchini: Cut into thick rounds, so they soak up lots of that sauce. Look for ones that are firm and glossy.
- Green onions: Slice ‘em thin and sprinkle up top for a burst of flavor and color when you’re ready to eat.
Easy Step-by-Step
- Fire Up the Grill:
- Turn your grill to medium. Don’t toss the packs straight over hot flames—foil keeps moisture locked in to cook the chicken gently.
- Build the Foil Packs:
- Tear off four big foil sheets. Pop a chicken breast onto each. Toss on zucchini and bell pepper pieces around the chicken, then pile up two or three pineapple rings on top for fruity drips while cooking.
- Whip Up the Sauce:
- Stir BBQ sauce, pineapple juice, garlic, and soy sauce in a bowl until velvety and mixed. Scoop out about a quarter cup to save for basting when it’s done.
- Bathe Everyone in Sauce:
- Spoon sauce over every chicken breast—coat them on all sides and if you can, get it under the veggies, too.
- Seal & Grill:
- Wrap foil around everything and squeeze the sides tight so juices stay in. Set the wrapped packs on the grill, put down the lid, and cook about 13-15 minutes. Flip them at the halfway mark so both sides get a good sear and the sauce thickens up.
- Finish & Enjoy:
- Open up with care—the steam’s real! Make sure chicken’s cooked through. Brush over the sauce you saved, splash on green onions, and dig in straight from the foil or pile onto a plate for a showy look.
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The highlight? Every forkful’s packed with extra pineapple juice. My parents swoon for the sweet caramelized bits, and my kids hunt down every last piece of fruit at the table.
Leftover Tips
Let food cool down fully before scooping into a container with a good lid. Stays good in the fridge up to three days. Reheat in the microwave or toss back in the oven wrapped in foil. If freezing, pop raw packs into the freezer and defrost overnight—you can grill them once you’re ready.
Smart Swaps
Switch to chicken thighs for more richness, or go lighter with turkey cutlets. Fling in whatever veggies look great: snap peas, corn chunks, mushrooms, or any pepper you want. Gluten-free eaters—just grab tamari and BBQ sauce that fit your needs.
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Ways to Enjoy
Honestly, eating right from the foil is the best—grab your fave cold drink and you’re set for a chill evening. Feeling fancy? Pile it onto coconut rice or beside charred corn. Take it tropical by tossing with mango, greens, and zippy vinaigrette. Leftovers make killer sandwiches or boost a bowl of rice the next day.
Fun Fact
This one’s loaded with Hawaiian BBQ oomph—sweet, zingy, and just a touch smoky. Think huli huli chicken with big pineapple flavor. Wrapping everything up in foil brings those cozy campfire good times and sunshine taste all year.
FAQs About the Recipe
- → Can I swap chicken breasts for thighs here?
Absolutely, thighs work great. Just remember they’ll need a bit more grill time to be sure they’re cooked all the way through.
- → What are some top veggie picks for this?
Zucchini and red bell peppers always work, but you could throw in onions, mushrooms, or a handful of sweet peas if you feel like mixing it up.
- → Does this work with canned pineapple or do I need fresh?
Either works—use canned if you’ve got it, but grab fresh if you want a bigger pineapple flavor.
- → How can I tell the chicken’s finished cooking?
If the thickest part hits 165°F and the juice runs clear, your chicken’s done and ready to eat.
- → Is baking in the oven possible, or only grilling?
Oven works too! Put the foil packs straight on a baking sheet at 400°F for about 20 to 25 minutes, till the chicken’s cooked through.