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Turn basic chicken into a tropical party on your fork with these Hawaiian BBQ Chicken and Pineapple bundles. Juicy pineapple browns up alongside soft chicken bites, soaking up that smoky-sweet BBQ flavor. Tin foil keeps everything super juicy and stress-free. This easy meal always puts me in a sunny mood.
We whipped these foil bundles up for backyard camping last summer. Needed something fun but simple for the fire, and everyone raved about them. Even my nephew, who usually pushes his food around the plate, went back for more. That's how you know it's a winner at our house.
Colorful Ingredients
- Rice (cooked): Makes it feel like a real meal. Jasmine is especially nice with all the bright tropical tastes.
- Green onions or cilantro: Totally optional but both will make your meal pop with color and freshness. Look for bright, crisp stalks.
- Salt and pepper: Boosts every other flavor in the mix. Freshly ground pepper and kosher salt work best.
- Olive oil: Gives richness and keeps stuff from sticking. Extra virgin brings more flavor.
- BBQ sauce: That sweet, smoky magic that ties it all together. Pick your favorite BBQ sauce with balanced sweetness and a little smokiness.
- Red onion: Adds just a hint of sharpness that mellows out perfectly. Grab ones that are shiny and feel firm.
- Red and green bell peppers: Adds cheerful color and a tasty crunch. Choose peppers with shiny skin and nice weight.
- Fresh pineapple chunks: Nothing beats this juicy sweetness. Pick a pineapple with golden patches and a yummy sweet smell on its base.
- Chicken breasts (boneless, skinless): Stay nice and juicy baked in foil. Pick plump ones that look pink and don’t have weird spots.
Tasty Step-by-Step
- Get Ready To Cook:
- If you're using the oven, crank it up to 400°F and move a rack to the middle spot. For outdoor grilling, get things hot—medium-high, around 375–400°F works. That heat will make the chicken juicy and veggies soft (not mushy).
- Bundle It Up:
- Spread out four big rectangles of sturdy foil (about 12 by 18 inches each) on your counter. Heavy foil helps avoid rips when you flip them. Pile your chicken cubes, pineapple, chopped peppers, and onions right in the middle of each foil piece.
- Add All The Good Stuff:
- Drizzle olive oil on each pile so nothing sticks. Season everything with a good amount of salt and pepper. Spoon on roughly 2 tablespoons of your BBQ sauce. Then just mix it up with a spoon or your hands to spread it around evenly.
- Seal It Up Tight:
- Bring the long sides of the foil together and fold over a few times. Fold up the short ends, too, trapping everything inside but leaving some breath room for heat. Double check for cracks—steam needs to stay in!
- Time To Cook:
- If you're grilling, set the packets on the hot grill and close the lid. Cook 15 to 18 minutes and flip halfway through. In the oven, put your packets on a sheet pan and bake for 20 to 22 minutes. Inside, the chicken should hit 165°F so it's done but stays juicy, not dry.
Pineapple and BBQ sauce together might sound a bit wild, but they team up perfectly in these foil meals. Pineapple’s natural stuff actually makes the chicken extra tender as it cooks, and its sugars get all golden and delicious. When I was a teen living in Hawaii, we found these roadside BBQ shacks. This always brings me back to those good times.
Make Ahead Hacks
What’s awesome is you can build every foil packet up to a full day before and just pop them in the fridge. Makes dinner so simple when you've got a busy evening or friends coming over. When you’re ready to cook, let them go straight from the fridge but give them 2 or 3 extra minutes since they’ll start off colder. Bonus—giving them time in the fridge lets the flavors soak in even more.
Easy Swaps & Upgrades
The best thing about foil dinners is how much you can tweak them. Want it spicy? Add jalapeño or a shake of chili flakes. For extra sweetness, drizzle in some honey. Vegetarians can go with tofu or double up on the fruit and veggies. Want something more filling? Toss in partly cooked potatoes or a few corn chunks. Play around with sauces—try teriyaki or sweet chili for a tasty twist.
Serving Fun
Set these packets on a scoop of hot jasmine or coconut rice to catch all those saucy juices. If you want to cut carbs, use cauliflower rice instead. Simple coleslaw on the side is cool and crunchy—just right next to the hot, juicy foil dinner. If you’re hosting outside, line up extras like more BBQ sauce, chunks of avocado, macadamia nuts, or lime wedges so everyone can make it their own.
These Hawaiian BBQ foil dinners are a breeze and bring bold, sunny flavors that’ll make your taste buds happy.
Recipe FAQs
- → Could I prep these foil packs early?
Definitely! Throw them together the day before and stash them in your fridge—perfect for camping or when you need last-minute dinner. If you put them on the grill straight from cold, tack on an extra 2–3 minutes.
- → Will canned pineapple work here?
Yep, it's fine. Fresh tastes best, but canned is good too—just make sure you really drain out the juice so it’s not watery in the foil.
- → What’s the best BBQ sauce for this?
Honestly, it’s up to you! A sweet-tangy style matches the pineapple really well, but you can go with classic, honey, a smoky type, or spicy—whatever you’re into.
- → Can I make these on a campfire?
For sure! Lay the packs on a grill grate set over medium (not direct) heat from coals. Flip a couple times, and after about 15–20 minutes, your chicken should be good to go at 165°F inside.
- → How can I tell if my chicken’s cooked?
If you have a meat thermometer, check for 165°F (75°C) inside. No thermometer? Carefully open a pack and cut a piece—the inside should be all white, no pink, and juices totally clear.
- → What should I serve with these?
They’re tasty on their own, but even better with coconut rice, mac salad, some Hawaiian rolls, grilled corn, or just pile onto greens for a quick salad plate.