Pineapple BBQ Chicken Foil Packs

Pineapple BBQ Chicken Foil Packs is the perfect combination of sweet, spicy, and smoky flavors. These fun individual foil packs are simple enough for a weeknight meal, or an impressive Friday night dinner with guests.

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What You’ll Love About Pineapple BBQ Chicken Foil Packs:

Now that summer is upon us I am all about being outside grilling warm weather foods, and foil pack dinners are among my favorites to prepare. It doesn’t get any easier than wrapping up a few veggies and protein in tin foil and popping it on the grill. When you’re finished, just simply throw away your empty packet and dinner is a breeze!

Another thing I appreciate about meals made like this is they have awesome flavor. When everything cooks together under an open flame in a sealed foil envelope, the ingredients grow together and get that much better!

These Pineapple BBQ Chicken Foil Packs are outstanding! The marinade is tangy and smoky and the perfect sauce for the veggies, sweet pineapple, and chicken. This combination rocks!

Simple Ingredients:

• Fresh pineapple
• Red and yellow bell peppers
• Red onion
• Chicken breasts
• Salt and pepper
• Cilantro

The marinade:

• Prepared BBQ sauce
• Jalapenos
• Smoked paprika
• Italian seasoning
• Garlic powder
• Avocado oil
• Lemon juice

How To Make Pineapple BBQ Chicken Foil Packs:

Step 1. Add all the marinade ingredients to a small mixing bowl, combine, and set aside.

Step 2. Combine the pineapple, peppers, and onions in a medium bowl.

Step 3. Add a scoop of fruit and veggies to prepared foil sheet than sprinkle with salt and pepper. Lay chicken breast slices on top of veggies and season with salt and pepper. Spoon marinade over chicken, then fold all four sides of the foil to tightly seal. Repeat with remaining ingredients and foil packs.

Step 4. Heat outdoor grill to high and place foil packs directly on grates. Shut the lid and turn the heat down to medium low. Grill for 25-30 minutes. Serve with cilantro and extra BBQ sauce.

Oven Method:

Heat oven to 400℉. Prepare foil packs as directed and place on a large sheet pan. Bake for 30-40 minutes.

Substitutions and variations:

• Veggies– Swap out any of the veggies for zucchini slices, broccoli florets, or mushrooms.
• Spicy– For extra heat leave in some of the seeds from the jalapeno.
• Chicken– If you prefer dark meat use boneless skinless chicken thighs.
• Pineapple– Fresh pineapple is recommended but canned will work as well. Make sure to drain out all the liquid.

What to serve with Pineapple BBQ Chicken foil packs:

This would be a fantastic light meal without any sides but my family usually likes a little carb to balance out the veg and protein. A simple white rice or buttered rice would be great. You could take the extra step and make my easy coconut rice or cilantro lime rice. Super simple just add a spoonful right to the foil pack.

Other sides that would be great is mashed potatoes, pasta salad, or even my green beans almandine.

Recipe Tips:

• Slice the chicken into strips before you place in the foil. This will make it much easier to eat and it cooks faster.
• Start checking the chicken for doneness at the 25-minute mark to make sure you don’t overcook it.
• If using boneless skinless chicken thighs, make sure to trim off the excess fat to avoid excess grease in the foil packs.

Other Recipes You Might Enjoy:

• Grilled Foil Pack Potatoes
• Marinated Grilled Chicken
• Grilled Maple Chipotle Pork Chops
• Easy Grilled Asparagus

Pineapple BBQ Chicken Foil Packs

Pineapple BBQ Chicken Foil Packs is the perfect combination of sweet, spicy, and smoky flavors. These fun individual foil packs are simple enough for a weeknight meal, or an impressive Friday night dinner with guests.

5 from 2 votes

Print Pin Rate

Course: Dinner

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 Foil Packs

Calories: 309kcal

Ingredients

• 2 cups fresh pineapple cut into small chunks
• 1 medium red bell pepper cut in 1-inch pieces
• 1 medium yellow bell pepper cut in 1-inch pieces
• 1 small red onion cut in 1-inch pieces
• 4 medium size boneless skinless chicken breast, sliced in 1-inch slices see post for description
• non-stick cooking spray
• salt and pepper
• chopped cilantro for garnish

Marinade:

• 1/2 cup prepared BBQ sauce
• 1 small jalapeno, seeded and diced small
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tbsp avocado or olive oil
• 2 tbsp lemon juice, about 1/2 large lemon

Instructions

• Combine all the marinade ingredients in a small mixing bowl and set aside.
• Add the pineapple, peppers, and onions in a medium bowl and gently toss together.
• Stack two 12×12 inch sheets of foil together. Spray the top layer with non-stick cooking spray. Add roughly 1 cup of the fruit and veggie mixture in the center of the foil sheet. Sprinkle with a little salt and pepper.
• Lay chicken breast slices on top of veggies and season the top of the chicken with salt and pepper.
• Top the chicken with 1 heaping tablespoon of marinade. Fold all four sides in tightly and pinch the edges together to make sure it is sealed. Repeat with remaining ingredients making 3 more foil packs. You should have some extra marinade leftover.
• Heat outdoor grill to high and place foil packs directly on grates. Shut the lid and turn the heat down to medium low. You'll want the heat to hover right around 400℉.
• Grill foil packs for 25-30 minutes or until chicken has reached an internal temperature of 165℉. Serve with cilantro and extra sauce.

Oven Method:

• Heat oven to 400℉. Prepare foil packs as directed and place on a large sheet pan. Bake for 30-40 minutes or until chicken has reached an internal temperature of 165℉. Wait 5-10 minutes before opening foil packs. Serve with cilantro and extra sauce.

Notes

Tips:

• Slice the chicken into strips before you place in the foil. This will make it much easier to eat and it cooks faster.
• Start checking the chicken for doneness at the 25-minute mark to make sure you don’t overcook it.
• If using boneless skinless chicken thighs, make sure to trim off the excess fat to avoid a pool of grease in the foil packs.
• Depending on the type of grill you have, you’ll need to adjust the heat accordingly. 

Substitutions and variations- 

• Veggies– Swap out any of the veggies for zucchini slices, broccoli florets, or mushrooms.
• Spicy– For extra heat leave some of the seeds from the jalapeno.
• Chicken– If you prefer dark meat use boneless skinless chicken thighs.
• Pineapple– Fresh pineapple is recommended but canned will work as well. Make sure to drain out all the liquid.

Nutritional facts are for 1 foil pack with no additional sides. 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition Facts
Servings: 4
Amount per serving
Calories	309
% Daily Value*
Total Fat 11.2g	14%
Saturated Fat 2.6g	13%
Cholesterol 89mg	30%
Sodium 229mg	10%
Total Carbohydrate 22.2g	8%
Dietary Fiber 2.6g	9%
Total Sugars 15.4g
Protein 30.3g
Vitamin D 0mcg	0%
Calcium 38mg	3%
Iron 2mg	10%
Potassium 508mg	11%

Nutrition

Calories: 309kcal

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