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Grilled Hawaiian Barbecue Chicken in Foil has the most amazing sweet and tangy pineapple barbecue sauce! It grills to perfection with sweet pineapple and delicious summer veggies!
A tragedy happened in our house and our grill died. You all know by now how much I love that thing. Summer BBQs happen at our house quite regularly. At first I thought it was the propane tank but come to find out the hose had a leak in it! Gasp.
But thanks to Amazon Prime I had a grill delivered to my front porch in just two days and I was back to grilling in no time!
One of our favorite things to grill this summer have been foil packets. They are the perfect serving for each member of the family. Each little packet is complete with tender and flavorful meat and veggies.
I loved this Hawaiian BBQ recipe here on the blog so much that I decided to turn it into a delicious foil packet. It turned out so delicious and the flavor was amazing. The sweet and tangy pineapple barbecue sauce smothered on the chicken cooked with delicious pineapple and summer veggies.
Every single one of us loved these delicious foil packets. I know your family is going to love them too!
Grilled Hawaiian Barbecue Chicken in Foil
Ingredients
Instructions
- Heat grill to medium heat. Cut 4 sheets, enough to wrap the chicken and veggies, of heavy duty foil. Place chicken on center of aluminum foil and divide the veggies and add 2-3 pineapple slices into each packet.
- In a bowl, whisk together bbq sauce, juice from the can of pineapple slices, soy sauce, and garlic. Spread about 2 Tablespoons of the sauce on the chicken and make sure to reserve about ¼ cup.
- Place chicken packets onto grill and grill for 13-15 minutes flipping at about 7 minutes.To serve carefully open packets, baste with reserve sauce and garnish with green onions.
Nutrition
Serves: 4
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Different and easy. I’d add salt and peppering chicken breast, pounding breasts thinner, and maybe just a little heat to it somewhere!
Looks yummy! Could I put it all together and freeze for later?
Thank you for the recipe!
Yes, that will work. I don’t recommend freezing it but refrigerating it.
For the foil packets what would be the cooking time if I put them in the oven to cook instead of the grill? Anyone have an idea? Probably at 350 degrees F? Thanks. They all look delicious.
This is the tastiest
Made this tonight, cooked in the oven at 375° for 45 mins. Drained the liquid off before I plated it and basted with the reserved sauce. It was delicious!! I paired it with a side of steamed riced butternut squash with dried cranberries, blue cheese and sage. Will make this again!!
I saw this recipe online and it made my mouth water….just had to try it! It was delicious and adding the reserve marinade in the packet after it cooked was definitely the way to go! Only thing is your pic looks more blackened with a thicker sauce? How did you get it like that? Mine was like I said delicious but the marinade was more runny not thick (like in your pic)
Anyways….still a fabulous meal and will make again!
Sometimes I let it simmer a little longer for it to get thicker but that is the only difference.
I made this tonight and it was so tasty!!! I put all the ingredients in a foil packet and cooked in the oven (I don’t own a grill) at 375 degrees for 50 minutes. The chicken just melted in my mouth. I put it all on top of coconut rice too. What a perfect combo!! Can’t wait for leftovers!!!