Hawaiian BBQ Chicken Pineapple (Print Version)
Bite-sized chicken and tangy pineapple with peppers slathered in BBQ sauce, all cooked up in fuss-free foil packs.
# Ingredients:
→ Protein
01 -
2 boneless, skinless chicken breasts, diced into 2.5 cm chunks
→ Produce
02 -
1 ½ cups juicy fresh pineapple cut into bite-size pieces
03 -
½ red onion, chopped up
04 -
1 green bell pepper, chopped up
05 -
1 red bell pepper, chopped up
06 -
Chopped green onions or cilantro for a finishing touch (optional)
→ Condiments & Oils
07 -
½ cup BBQ sauce
08 -
Pinch of salt and pepper, as needed
09 -
1 tbsp olive oil
→ For Serving
10 -
Steamed rice (totally optional)
# Steps:
01 -
Open the foil carefully—watch out for the steam. Add some cilantro or sliced green onions if you're into that. Eat right away with some rice if you want.
02 -
Wrap up the foil real tight, pinch those seams so nothing leaks. Let the packets grill for 15-18 minutes or bake for 20-22 minutes until your chicken's hit 75°C (165°F) inside.
03 -
Splash some olive oil and BBQ sauce onto each pile, then give a quick toss so it all gets coated. Sprinkle salt and pepper on top.
04 -
Lay out 4 big pieces of sturdy foil. Split up chicken, pineapple, onions, and both peppers over each sheet so everything's nice and even.
05 -
Flip your oven to 200°C (400°F) or get your grill warming up to medium-high while you work.
# Notes:
01 -
Want super soft chicken? Let it sit with a spoonful of BBQ sauce for half an hour before fixing your packets.
02 -
You can build these ahead—just stash them in the fridge up to 4 hours till you're ready to start cooking.