Barbecue Chicken Hawaiian (Printable Version)
Juicy chicken bakes with sweet pineapple, tangy barbecue sauce, and a colorful mix of veggies. It tastes like a sunny day every time you dig in.
# What You'll Need:
→ Main Ingredients
01 -
1 can (425 g) pineapple rings with juice
02 -
2 teaspoons soy sauce
03 -
4 chicken breasts, skinless and boneless
04 -
1 teaspoon garlic, chopped
05 -
1 cup thick barbecue sauce
06 -
1 red bell pepper, cut into chunks
07 -
2 medium zucchini, sliced
→ Garnish
08 -
Green onions, chopped up
# Step-by-Step Guide:
01 -
Fire up your grill while you rip out four sheets of that strong foil. You want them big enough to easily hold chicken and all the fixings.
02 -
In a mixing bowl, drop in the barbecue sauce first. Squeeze in the pineapple juice, then toss in soy sauce and garlic. Whisk until it’s all smooth as can be.
03 -
Set each chicken breast in the middle of a foil square. Cover with slices of zucchini, some bell pepper, and pineapple rings stacked however you like.
04 -
Drizzle each bundle with a big spoonful or two of that barbecue pineapple sauce. Swirl it around so it covers the whole chicken and veggies. Hold back a bit, maybe a quarter cup, for the end.
05 -
Fold the foil tightly so nothing spills out. Pop the bundles on the grill, drop the lid, and let them cook for about 15 minutes. Flip ‘em over when they’re halfway done.
06 -
Carefully open the hot packets, standing back from the steam. Spread the last of your sauce on top, toss over those green onions, and you’re good to go.
# Additional Notes:
01 -
Go for heavy-duty foil or you’ll end up with leaks and messes on your grill.