Pineapple BBQ Chicken Foil Pack Recipe | Easy Grilled Chicken Dinner
Make this pineapple BBQ chicken foil pack with juicy chicken, sweet pineapple, and BBQ sauce. An easy, no-mess dinner perfect for grill or oven!
Equipment
- Heavy-duty aluminum foil
- Mixing bowl
- Baking sheet or grill
- Tongs
Ingredients
- 4 boneless chicken breasts or thighs
- 1 cup barbecue sauce
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley or chili flakes for garnish
Instructions
- Prep Chicken: Pat chicken dry and season with salt and pepper.
- Mix Sauce: In a bowl, combine barbecue sauce with pineapple chunks.
- Assemble Foil Packs: Lay out foil sheets. Place chicken in the center, top with pineapple mixture, and add bell peppers and onions. Drizzle with olive oil.
- Seal Foil: Fold foil over ingredients and crimp edges tightly. Double‑layer foil if grilling or cooking over a campfire.
- Cook:Oven: Bake at 400°F (200°C) for 25–30 minutes.Grill: Cook over medium heat for 20–25 minutes.Campfire: Place packets on hot coals for 20 minutes, turning occasionally
- Serve: Carefully open foil packs, garnish with parsley or chili flakes, and enjoy.
- Expert Tip: Double‑layer foil to prevent leaks and ensure even steaming.
Notes
- Use thighs for juicier results; breasts for leaner.
- Canned pineapple works, but drain well to avoid excess liquid.
- Customize with veggies like zucchini, corn, or mushrooms.
- Freeze uncooked foil packs for up to 2 months; cook from frozen with extra time.
- Perfect for camping—prep ahead and cook over the fire.