Grilled Hawaiian Barbecue Chicken in Foil

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Grilled Hawaiian barbecue chicken in foil has the most amazing sweet and tangy pineapple barbecue sauce! It grills to perfection with fresh pineapple and delicious summer veggies!

If you love recipes like this that you can cook up on your grill, then you MUST TRY this amazing grilled asparagus, these grilled kabobs and this delicious grilled shrimp!

Cooked BBQ chicken in aluminum foil surrounded by cooked pineapple and veggies.

Grilled Hawaiian BBQ Chicken in Foil Recipe

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 so I need my grill! But don’t worry, 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 has 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!

Ingredients in Grilled Hawaiian Barbecue Chicken

This recipe has so many fresh flavors from the fruits and veggies that you combine with your chicken. Check out the recipe card at the bottom of the recipe car for exact measurements.

  • Chicken Breasts: I like to use boneless, skinless chicken breasts for this recipe.
  • BBQ Sauce: I like to make my own BBQ sauce using this recipe. But if you are going for store bought then Sweet Baby Ray’s is my favorite!
  • Pineapple Slices: Don’t drain your pineapple slices, keep the juice!
  • Soy Sauce: This adds a great zing of flavor to the sauce.
  • Garlic: I used minced garlic in this recipe.
  • Vegetables: You can use whatever vegetables that you like but I love pairing red bell pepper, zucchini, and green onions with the pineapple.

How to Make Hawaiian BBQ Chicken Foil Packets

These are so easy and turn out perfectly tender and juicy every single time. They are perfect for any summer BBQ but you know me, I like to cook foil packets in the winter too using my oven! See the instructions below on how you can change this up and make them all year long!

  1. Prepare foil packets: Heat grill to medium heat. Cut 4 sheets, enough to wrap the chicken and veggies, of heavy-duty foil. Then, place chicken on the center of aluminum foil and divide the veggies and add 2-3 pineapple slices into each packet.
  2. Whisk sauce: 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.
  3. Grill and garnish: Place chicken packets onto grill and grill for 13-15 minutes flipping at about 7 minutes.To serve carefully open packets, baste with reserved sauce, and garnish with green onions.
3 pictures showing how to add the hawaiann bbq chicken and ingredients to the foil and wrap it all up.

Can I cook foil packets in the oven?

Yes! You can actually cook this grilled Hawaiian barbeque chicken in your oven if you prefer that or don’t have a grill to use!

  • Pre-heat oven to 400F and make your packets. Make sure to seal the foil around all ot the ingredients nice and tight. Bake for 20 minutes or until chicken is cooked through. The internal temperature of cooked chicken is 165 degreed Fahrenheit.
A close up of a fork cutting into the grilled Hawaiian barbecue chicken thats in a foil packet.

Grilled Hawaiian Barbecue Chicken in Foil

4.86 from 7 votes
Grilled Hawaiian barbecue chicken that is made in foil has the most amazing sweet and tangy pineapple barbecue sauce! It grills to perfection with fresh pineapple and delicious summer veggies!
Prep Time 10 minutes
Cook Time 15 minutes
Author Alyssa Rivers
Servings: 4

Ingredients
  

  • 4 Boneless Skinless Chicken Breasts
  • 1 cup BBQ Sauce
  • 1 (15 ounce) Can Pineapple Slices (including juice)
  • 2 teaspoons Soy Sauce
  • 1 teaspoon Garlic
  • 1 Red Bell Pepper ,cut into cubes
  • 2 medium Zucchini ,sliced
  • Green Onions (for garnish)

Instructions
 

  • Heat grill to medium heat. Cut 4 sheets, enough to wrap the chicken and veggies, of heavy-duty foil. Place chicken on the 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 reserved sauce, and garnish with green onions.

Notes

Originally Posted August 7, 2016
Updated on June 15, 2022

Nutrition

Serves: 4

Calories279kcal (14%)Carbohydrates34g (11%)Protein26g (52%)Fat4g (6%)Saturated Fat1g (5%)Polyunsaturated Fat1gMonounsaturated Fat1gTrans Fat1gCholesterol72mg (24%)Sodium1044mg (44%)Potassium912mg (26%)Fiber2g (8%)Sugar28g (31%)Vitamin A1322IU (26%)Vitamin C58mg (70%)Calcium49mg (5%)Iron1mg (6%)

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.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

facebook twitter pinterest instagram

Categories

Comments

Leave a reply
  1. 5 stars
    I made this tonight. I used green peppers, broccoli, carrots & onions for my veggies. I cooked mine longer, as it was soupy. Probably cooked it 30 minutes or so on the grill. I opened it for the last 10-15 minutes. I cooked some jasmine rice to have it on. It was delicious!

  2. Do you think thinly sliced carrots and/or baby potatoes that are quartered would cook up okay in this recipe?

  3. 5 stars
    This was absolutely delicious! I stopped using tin foil years ago- but put everything on parchment paper and then wrapped it in tin foil. I live in Europe therefore I baked it in the oven at 195 Celsius for 50 minutes- the chicken was so juicy and just fell apart. Will definitely make this dish more often!

  4. 4 stars
    Different and easy. I’d add salt and peppering chicken breast, pounding breasts thinner, and maybe just a little heat to it somewhere!

  5. 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.

  6. 5 stars
    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!!

  7. 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!

  8. 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!!!

Leave a Reply

Your email address will not be published.

Recipe Rating