Pineapple BBQ Chicken Foil Packets

published May 19, 2020

An all-in-one foil packet dinner cooked either on the grill or in the oven.

Serves4

Prep10 minutes

Cook20 minutes to 25 minutes

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barbecue chicken in foil packet with cooked pineapple, bell pepper, and onions
Credit: Jesse Szewczyk

Pineapple and barbecue sauce are the ultimate smoky-sweet duo, and a natural fit for summer grilling. Here, chicken breasts, red onion, bell peppers, and pineapple are smothered in barbecue sauce and tucked into a foil packet, which is tossed onto the grill until the chicken is juicy and the veggies are tender. It’s the perfect 30-minute meal to kick off grilling season.

Credit: Jesse Szewczyk

Picking Out The Perfect Barbecue Sauce

As these packets cook, the pineapple’s juices mingle with the barbecue sauce — so you don’t want to use a super-sweet sauce. We’re partial to Trader Joe’s Organic Kansas City Style Barbecue Sauce and Stubb’s Smokey Mesquite Bar-B-Q Sauce, which have just the right hint of sweetness. If what you have on hand is on the sweeter sauce, add a teaspoon of apple cider vinegar to the sauce before adding it to the packets, which will help cut the sweetness.

Read more: The BBQ Sauce Taste Test: We Tried 7 Brands and Ranked Them

Pineapple BBQ Chicken Foil Packets

An all-in-one foil packet dinner cooked either on the grill or in the oven.

Prep time 10 minutes

Cook time 20 minutes to 25 minutes

Serves4

Nutritional Info

Ingredients

  • 1

    small pineapple

  • 1

    medium red onion

  • 1

    medium green bell pepper

  • 2 cups

    barbecue sauce, divided

  • 1 teaspoon

    kosher salt, divided

  • 1 teaspoon

    freshly ground black pepper, divided

  • 4

    (6-ounce) boneless, skinless chicken breasts

Instructions

  1. Heat an outdoor grill to medium-high, direct heat. Prepare 4 (10-inch long) sheets of aluminum foil.

  2. Prepare the following, placing them all in the same large bowl: Peel, core and dice 1 small pineapple to get 2 cups, thinly slice 1 medium red onion, and slice 1 medium green bell pepper. Add 1 cup of the barbecue sauce, 1/2 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper. Toss to combine.

  3. Divide the vegetable mixture between the 4 sheets of foil, leaving a 2-inch border on all sides. Season 4 boneless, skinless chicken breasts with the remaining 1/2 teaspoon kosher salt and remaining 1/2 teaspoon black pepper, then place a breast on each vegetable pile. Pour the remaining 1 cup barbecue sauce over the chicken.

  4. Fold the sides of the foil to meet over the center, then crimp the edges together to create completely sealed packets. Place the packets directly onto the grill grates, cover, and grill until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes. Let cool for 10 minutes before opening the packets and serving.

Recipe Notes

Oven cooking: To cook the packets in the oven, place onto a rimmed baking sheet and roast at 425°F for 20 to 25 minutes.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.