Grilled Hawaiian Barbecue Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts
02 -
1 cup barbecue sauce
03 -
1 can (425 g) pineapple slices, including juice
04 -
2 teaspoons soy sauce
05 -
1 teaspoon minced garlic
06 -
1 red bell pepper, cut into cubes
07 -
2 medium zucchini, sliced
→ Garnish
08 -
Green onions, sliced
# Instructions:
01 -
Preheat the grill to medium heat. Cut four large sheets of heavy-duty aluminium foil, sized to wrap each portion of chicken and vegetables securely.
02 -
Place a chicken breast in the centre of each foil sheet. Evenly divide red bell pepper, zucchini slices, and 2–3 pineapple slices (from the canned pineapple) over each portion of chicken.
03 -
In a bowl, whisk together barbecue sauce, juice from the canned pineapple, soy sauce, and minced garlic until well combined.
04 -
Spread approximately 2 tablespoons of pineapple barbecue sauce over each chicken breast, ensuring even coverage. Reserve about 60 ml of sauce for basting after grilling.
05 -
Fold the foil around the chicken and vegetables to completely seal each packet. Arrange packets on the preheated grill, close the lid, and cook for 13–15 minutes, flipping once halfway through grilling.
06 -
Carefully open the foil packets. Baste chicken with the reserved pineapple barbecue sauce. Garnish with sliced green onions before serving.
# Notes:
01 -
Use heavy-duty foil to prevent tearing and leakage during grilling for best results.