Hawaiian Chicken Foil Packs

Hawaiian Chicken Foil Packs


Everything you need for dinner is inside these easy foil packs, including super tender chicken, pineapple and veggies, plus a tangy BBQ sauce.
  • 1 c. classic BBQ sauce
  • ¼ c. reduced-sodium soy sauce
  • ¼ c. extra-virgin olive oil
  • ¼ c. chopped cilantro, divided
  • ¼ c. sliced scallions, divided
  • 2 tbsp. lemon juice
  • 1 tbsp. smoked paprika
  • 2 tbsp. grated fresh ginger, from a 1" piece
  • 1 clove garlic, minced
  • Kosher salt
  • 1 tbsp. freshly ground black pepper, divided
  • 1 red bell pepper, stem and seeds removed, sliced 1" thick
  • 1 red onion, halved and sliced 1" thick
  • 2 c. cubed fresh pineapple
  • 4 boneless, skinless chicken breasts (2 to 3 pounds total)
  1. Heat grill to medium-high for at least 3 minutes. In a small bowl, stir together BBQ sauce, soy sauce, oil, 2 tablespoons each cilantro and scallions, lemon juice, paprika, ginger, garlic, and 1 teaspoon each salt and pepper.
  2. Divide the bell pepper, onion, and pineapple between 4, 16” square sheets of heavy duty aluminum foil. Top each packet with a chicken breast and season with 2 teaspoons each salt and pepper, dividing evenly. Pour the sauce over top, dividing evenly, then tightly fold each piece of foil to make a packet and place on the grill.
  3. Grill, covered and undisturbed, for 20 minutes, then use tongs to carefully open the top of each packet. Grill for another 5 minutes, until an instant-read thermometer inserted into the thickest part of the breast reads 165°.
  4. Remove from the grill and let rest for 5 minutes. Transfer contents of each package to a plate and spoon any remaining sauce over top. Garnish with remaining 2 tablespoons each cilantro and scallion, dividing evenly.

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