Grilled Hawaiian Barbecue Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 medium zucchini, sliced up
02 -
1 red bell pepper, chopped into squares
03 -
1 cup barbecue sauce
04 -
1 teaspoon minced garlic
05 -
4 chicken breasts, no bones or skin
06 -
2 teaspoons soy sauce
07 -
1 can (425 g) pineapple rings, juice included
→ Garnish
08 -
Chopped green onions
# Instructions:
01 -
Grab some big sheets of thick foil and tear out four of them. Make 'em big enough to easily wrap up a piece of chicken and a pile of veggies. Start preheating your grill to a medium heat.
02 -
Pour barbecue sauce into a bowl. Add every drop of pineapple juice from the can, toss in the soy sauce, and stir in the garlic. Mix it all up until smooth.
03 -
Put one chicken breast in the middle of each foil sheet. Pile a handful of zucchini slices, some bell pepper squares, and a couple of pineapple rings on top of each chicken piece.
04 -
Spoon a couple hefty tablespoons of that pineapple barbecue sauce onto each chicken breast. Spread it out so everything gets covered. Save a little sauce, about a quarter cup, for after it’s cooked.
05 -
Fold up the foil packs, making sure they're tucked tight so no juice leaks out. Lay them on the hot grill, pop the lid down, and cook for about 13 to 15 minutes. Flip them once halfway through.
06 -
Peek open the packets—watch for steam! Brush on the rest of your pineapple sauce, then scatter green onions over each one. Dig in.
# Notes:
01 -
Don’t skimp on the sturdy foil or your packs might rip and drip while grilling.