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Fire up those summer vibes right at home with chicken grilled in foil with pineapple BBQ sauce Toss in some crunchy veggies and you've got a colorful, juicy dish that feels like a quick lazy-day escape Every mouthful pops with sweet and tangy bites making this a real hit for fun backyard meals or busy nights when you don't wanna cook forever
The first time I whipped this up it was for a sunny backyard get-together in June Sunshine lasted all afternoon and we sat around sharing stories and making sure no drips of that sauce went to waste
Tasty Ingredients
- Green onions: Slice these on top at the end for a fresh punch and little crunch
- Zucchini: Cut into thick coins so they soak up sauce Watch for ones that are still shiny and firm
- Red bell pepper: Dice for a crisp sweet pop and pretty color Go with heavy, glossy peppers
- Garlic: Both fresh or jar are fine Adds that background warmth everyone loves
- Soy sauce: Gives your sauce a salty deep taste Try to get the low-sodium stuff and taste before adding extra salt
- Pineapple rounds and juice: Toss in canned pineapple with juice for a dash of sweet tang and extra juiciness
- BBQ sauce: Any you like—homemade or store versions—gives that smoky, rich goodness
- Boneless skinless chicken breasts: Pick even-sized pieces so things cook the same Lean and they stay juicy sealed in foil
Awesome Step-by-Step
- Finish & Devour:
- Open the foil carefully—steam's hot. Double-check your chicken's cooked through. Brush with that sauce you saved and top with chopped green onions. You can eat it straight from the foil for zero cleanup or plate it up and let those colors show off.
- Seal Everything Up & Grill:
- Fold the foil tight around chicken and veggies—crimp those edges or you'll lose the juices. Put all the foil packs on the grill, close the lid, and cook around 13 to 15 minutes. Flip halfway (about 7 minutes in) to get both sides golden and the sauce sticky.
- Spread on the Sauce:
- Take a couple spoonfuls of sauce and spread it over each chicken breast. Don't forget the sides and under the veggies if you can—every bite should get sauced.
- Blend Up the Sauce:
- Mix BBQ sauce, pineapple juice, soy sauce, and garlic together till it looks smooth and glossy. Save about a quarter cup for basting at the end.
- Prep Your Packs:
- Grab 4 big sheets of heavy-duty foil and lay a chicken breast in the middle of each. Scatter bell pepper cubes and zucchini slices around the chicken. Throw 2 or 3 pineapple slices on top so they can drip down while cooking.
- Get the Grill Ready:
- Preheat your grill on medium. No need to put these right onto the flames—foil makes its own oven and keeps the chicken tender.
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The big deal here? That juicy pineapple in each forkful My folks go crazy for the sweet bites and my kids won't let any caramelized fruit escape their plates
Storage Hacks
Let the leftovers chill out till they’re not warm then pop into a container with a tight lid Stash in the fridge for three days max Zap them in the microwave or warm in the oven wrapped back in foil When freezing, put uncooked packs right into the freezer Defrost overnight and grill when it’s go-time
Swaps That Work
Chicken thighs bring more flavor, but turkey cutlets keep things lighter. Change up the vegetables based on what looks fresh—try mushrooms, snap peas, chunks of corn, or different peppers. Use gluten-free BBQ sauce and tamari to skip the gluten
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How To Serve
Best part? Eat straight out of the foil—just add a cold drink for easy summer nights Feeling fancy? Spoon over coconut rice or pair with charred corn Or go tropical with crisp greens, mango, and a zingy vinaigrette Leftovers love being tossed with rice or stuffed into sandwich buns
Background Bite
This dish gets its big flavors from Hawaiian BBQ—think sweet, tangy, and a bit smoky Inspired by classic huli huli chicken and those bright pineapple notes Grilling in foil feels campy and fun and keeps things tasting like sunshine year round
Frequently Asked Questions
- → Can I use chicken thighs instead of breasts?
Yep, thighs work just fine. They'll just need a bit longer on the grill to cook through.
- → What vegetables pair best with this dish?
Red bell peppers and zucchini are great, and you can toss in mushrooms, onions, or sweet peas if you want to keep it interesting.
- → Is fresh pineapple required or can I use canned?
You can go with canned pineapple or swap in fresh chunks for even more punch. Either one works here!
- → How do I know when the chicken is done?
Once the chicken hits 165°F inside and the juices look clear, you're good to go.
- → Can I bake these foil packets instead of grilling?
For sure. Pop the wrapped packs in the oven at 400°F for about 20 to 25 minutes till the chicken cooks through.