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This Hawaiian BBQ Chicken & Pineapple has become my summer go-to when I want a tropical escape without leaving my backyard. The sweet pineapple perfectly balances the smoky BBQ sauce, creating a flavor combination that transports you straight to the islands.
I first created these foil packets for a beach cookout last summer, and they've become our family's most requested meal for outdoor gatherings. Even my picky nephew asks for seconds every time.
- Boneless skinless chicken breasts: Cut into 2.5 cm cubes for even and quick cooking. Look for plump pieces with good color.
- Fresh pineapple chunks: Providing natural sweetness. Fresh is best but canned will work in a pinch if drained well.
- Red and green bell peppers: Adding color and vitamin C. Choose firm peppers with glossy skin.
- Red onion: Delivering a sharper flavor that mellows beautifully when cooked. Select ones that feel heavy for their size.
- BBQ sauce: Creating that distinctive smoky base. I recommend a sauce with some sweetness to complement the pineapple.
- Olive oil: Helping everything caramelize nicely. Extra virgin adds the best flavor.
- Salt and pepper: For enhancing all the other flavors. Freshly ground pepper makes a noticeable difference.
- Green onions or cilantro: Adding a fresh finish. Optional but highly recommended for that color pop.
How To Make Hawaiian BBQ Chicken & Pineapple
- Prepare Heat Source:
- Preheat your grill to medium-high heat or your oven to 200°C. Proper preheating ensures even cooking and helps achieve those caramelized edges we're looking for. Allow at least 10 minutes for your grill or oven to reach the right temperature.
- Create Foil Packets:
- Cut four large sheets of heavy-duty aluminum foil about 12 inches square each. The heavy-duty type prevents tearing when you're moving the packets. Divide your chicken, pineapple, bell peppers, and onions evenly among the sheets, creating a small mound in the center of each.
- Season Everything:
- Drizzle each portion with olive oil first, then season with salt and pepper. Add two tablespoons of BBQ sauce to each packet, then gently toss all ingredients together inside the foil. Be thorough but gentle to ensure every piece gets coated without tearing the foil.
- Seal Packets Properly:
- Fold the foil over the mixture, bringing the long edges together above the food. Create a tight seal by folding these edges together twice, then fold up the remaining open edges twice as well. The goal is a completely sealed environment that will trap steam during cooking.
- Cook Until Done:
- Place packets on the preheated grill or in the oven. They need 15-18 minutes on the grill or 20-22 minutes in the oven. The packets are done when the chicken reaches an internal temperature of 75°C. Carefully open one packet to check if unsure, but be prepared for the hot steam release.
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My absolute favorite part of this recipe is how the pineapple juice caramelizes slightly during cooking, creating pockets of intensely sweet flavors that contrast with the tangy BBQ sauce. This dish reminds me of our family trip to Maui, where we discovered similar flavors at a roadside food truck that became our daily lunch spot.
Make-Ahead Options
These foil packets shine as a meal prep option. You can assemble them completely up to 24 hours in advance and store them in the refrigerator. This makes them perfect for camping trips or busy weeknights. Simply keep them in the refrigerator until you're ready to cook. The flavors actually benefit from this marinating time, with the BBQ sauce infusing the chicken even more deeply. Just remember to bring them closer to room temperature before cooking for more even results.
Serving Suggestions
While these packets are delicious on their own, serving them over a bed of coconut rice takes the meal to another level. The subtle coconut flavor pairs wonderfully with the tropical theme. For a lower-carb alternative, try cauliflower rice seasoned with a bit of lime zest. A simple side salad with a citrus vinaigrette complements the bold flavors of the main dish. For a complete Hawaiian-inspired meal, consider starting with a small bowl of poke or ending with grilled pineapple slices drizzled with honey for dessert.
Customization Ideas
This recipe welcomes personalization based on your preferences. Try substituting chicken thighs for a juicier result that can withstand longer cooking times. For a spicier version, add a diced jalapeño to each packet or mix sriracha into your BBQ sauce. Vegetarians can replace the chicken with firm tofu or hearty mushroom pieces. For additional vegetables, cherry tomatoes, zucchini chunks, or even broccoli florets work well. Just remember that harder vegetables may need to be cut smaller to ensure they cook through in the same timeframe as the chicken.
Storage Tips
These packets are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to three days. The flavors actually continue to develop overnight, making next-day leftovers quite delicious. To reheat, transfer to a microwave-safe dish and heat for 1-2 minutes or until warmed through. Alternatively, reheat in a 350°F oven for about 10 minutes. Be aware that the vegetables will soften further during reheating, so they won't maintain their original texture.
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Frequently Asked Questions
- → Can I use canned pineapple instead of fresh?
Yes, canned pineapple can be used, but fresh pineapple provides better texture and a more vibrant flavor.
- → How do I prevent the foil packets from leaking?
Ensure the foil is heavy-duty and fold the edges tightly to seal the packet, preventing steam and juices from escaping.
- → Can this dish be made in the oven instead of a grill?
Yes, you can bake the foil packets in a preheated oven at 200°C (400°F) for about 20-22 minutes.
- → What can I serve with this dish?
This dish pairs well with cooked rice, quinoa, or a fresh side salad to complement the flavors.
- → Can I prepare the foil packets ahead of time?
Yes, you can assemble the foil packets a few hours in advance and store them in the refrigerator until ready to cook.