Grilled Hawaiian Barbecue Chicken

Grilled Hawaiian barbecue chicken in foil brings summer flavors straight to your backyard with the irresistible blend of juicy chicken sweet pineapple tangy barbecue sauce and fresh veggies for a meal that feels like a mini vacation Every bite is packed with color and brightness making this dish a favorite for cookouts and quick weeknight dinners alike

The first time I made this was for a family picnic in June We ended up sitting in the backyard for hours enjoying the sunshine and licking every last bit of sauce from our plates

Ingredients

• Boneless skinless chicken breasts: These are lean and get extra tender when cooked in foil Choose chicken that is uniform in size for even grilling
• BBQ sauce: Your favorite store bought or homemade sauce works here The sauce gives smoky depth and lots of moisture
• Pineapple slices plus the juice: They add tropical sweetness and juiciness Use canned pineapple packed in juice for best flavor
• Soy sauce: Brings a salty umami punch Look for low sodium and taste before adding extra salt
• Garlic: Fresh or jarred both work It gives aromatic warmth
• Red bell pepper: Cut into cubes for bright color and crunch Choose a pepper that feels heavy and shiny
• Zucchini: Sliced into rounds to soak up all the juices Look for firm zucchini with glossy skin
• Green onions: For garnish They add a fresh crisp bite right at the end

Step-by-Step Instructions

Prepare the Grill:

Heat your grill to medium heat so the chicken cooks through without burning the sauce Foil packets create steam for extra tenderness so direct flame is not needed

Make the Foil Packs:

Cut four large sheets of heavy-duty foil big enough to wrap each chicken breast and its veggies Place a chicken breast in the center of each foil sheet Arrange red bell pepper cubes and sliced zucchini around each piece of chicken Top with two or three pineapple slices per packet so the juices drip down while cooking

Make the Sauce:

In a medium mixing bowl whisk together the barbecue sauce pineapple juice from the can soy sauce and garlic This sauce is the flavor backbone so mix until smooth and glossy Save about a quarter cup for basting later

Sauce the Chicken:

Spoon about two tablespoons of the prepared sauce over each chicken breast Spread it to coat the top and sides letting it mingle with the veggies Try to get a bit between the pieces so every bite is coated

Seal and Grill:

Fold the foil over the chicken and veggies crimping the edges tightly This keeps steam in and prevents leaks Place packets on the grill close the lid and cook for about thirteen to fifteen minutes Flip them over halfway through at about seven minutes This helps cook both sides evenly and makes sure the sauce caramelizes

Finish and Serve:

Carefully open each packet avoid the steam and check that the chicken is cooked through Brush each piece with the reserved sauce Garnish with sliced green onions Serve right out of the packet or plate up to show off all the vibrant colors

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One of my favorite things about this dish is the burst of pineapple in each bite My family always cheers when they see those golden rings tucked beside the chicken and my kids fight over the last bit of sweet caramelized fruit

Storage Tips

Let leftover chicken and veggies cool completely before transferring to an airtight container Refrigerate for up to three days To reheat place in a microwave safe dish or gently warm in the oven wrapped in foil You can freeze these foil packets before grilling Just thaw overnight in the fridge when ready and grill as directed

Ingredient Substitutions

You can use boneless chicken thighs for extra flavor or try turkey cutlets for a lighter option Swap out the veggies depending on what is in season Bell peppers mushrooms snap peas or small wedges of corn work well Gluten free barbecue sauce and tamari are easy swaps to make this dish gluten free

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Serving Suggestions

This is perfect straight from the packet with a cold drink on a summer night For a fancier meal serve with coconut rice and grilled corn Or make a fresh side salad with crisp greens mango and a light vinaigrette Leftovers are great chopped up over rice or stuffed in a sandwich roll

Cultural Context

Hawaiian barbecue is all about bright flavors and celebrating the bounty of the islands The pineapple and sweet tangy sauce are inspired by classic Hawaiian huli huli chicken Grilling in foil brings campfire nostalgia and ensures the spirit of summer is present whenever you cook this dish

Frequently Asked Questions

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs are a great option. Adjust grilling time as thighs may take slightly longer to cook through.

→ What vegetables pair best with this dish?

Zucchini and red bell peppers work well, but you can add mushrooms, onions, or snap peas for variety.

→ Is fresh pineapple required or can I use canned?

Canned pineapple is used in this preparation for both slices and juice, but fresh pineapple can be substituted for extra flavor.

→ How do I know when the chicken is done?

The chicken is done when it reaches an internal temperature of 165°F and juices run clear.

→ Can I bake these foil packets instead of grilling?

Absolutely. Bake sealed packets at 400°F for about 20-25 minutes until chicken is fully cooked.