Ingredients
Scale
- 1.5 lbs boneless chicken breasts or thighs, cubed
- 2 cups pineapple chunks
- 2 bell peppers, chopped
- 1 red onion, sliced
- 3/4 cup BBQ sauce
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Smoked paprika, to taste
- Optional: cooked rice, chopped cilantro, fresh lime wedges
Instructions
- Preheat your grill or oven to 400°F. If using a campfire, let the coals burn down until they’re glowing hot.
- Cut chicken into bite-sized chunks and season with salt, pepper, garlic powder, and paprika.
- Chop bell peppers, onions, and pineapple into similar-sized pieces for even cooking.
- Toss everything with a drizzle of olive oil and a few spoonfuls of BBQ sauce.
- Lay out large sheets of foil and divide the mixture evenly between them. Drizzle a little more BBQ sauce on top if you like it saucy.
- Wrap the foil tightly around the mixture, folding edges to seal in the juices.
- Grill or bake for 20–25 minutes, or until chicken is fully cooked and vegetables are tender. Open one packet to check.
- Serve directly from the foil or over cooked rice, with fresh cilantro and a squeeze of lime if desired.
Notes
Double wrap if grilling over an open flame to prevent tearing. Let packets rest for 2–3 minutes after cooking for juicier chicken.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Grilling, Baking
- Cuisine: Hawaiian
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg