Pineapple BBQ Chicken Foil Packs are a simple and quick family friendly dinner of perfectly seasoned chicken, sweet pineapple and crisp pepper chunks.
Weeknight meals that are quick and flavorful are a favorite in our house. Pineapple BBQ Chicken Foil Packs are a tasty combination of seasoned chicken on a bed of pineapple chunks and peppers with a bit of a tropical twist.
Topped with a delicious homemade barbecue sauce, baking or grilling in a sealed foil packet infuses the flavors right into the chicken breast and keeps it moist and tender. A delicious and easy meal idea!
How to Make Pineapple BBQ Chicken Foil Packs
These family friendly foil packs are a snap to assemble ahead of time and then either bake or grill when you’re ready. Once the individual elements of rub, sauce and packet contents are ready, it’s really just an assembly line process.
This meal can be served with rice, potatoes or a light Asian ginger salad. So good!
Preheat the oven to 450° F, or the grill to medium heat.
Make the Chicken Spice Rub: In a small bowl, combine the brown sugar, chili powder, garlic powder, kosher salt, and black pepper. Optional: For just a hint of spice, add a shake of cayenne. Set aside.
Make the BBQ Sauce: In a second small bowl, whisk together the ketchup, brown sugar, white vinegar, yellow mustard, and Worcestershire sauce. Set aside.
Drain the pineapple, cut up the pepper and slice the green onions so they are all ready to go.
Lay out four 12×12 square pieces of foil and spray each one lightly with cooking spray. Divide the pineapple, pepper chunks and the green onions equally in the center of each of the four foil pieces.
Pat the chicken breasts dry and coat both sides with the rub mixture.
Place a seasoned chicken breast on top of each pineapple mixture. Set aside 1/4 cup of the prepared BBQ sauce mixture. Spoon the remaining sauce evenly over the four chicken breasts.
Place an additional 12×12 sheet of foil over each chicken breast then fold together on all four sides, forming a packet and tightly crimping to seal.
Grill or bake packets 20 – 25 minutes until the chicken is cooked through and no longer pink, registering at least 165° F on an internal thermometer.
Remove the chicken and pineapple mixture from each foil packet. Brush remaining sauce over the chicken breasts just prior to serving. Enjoy!
Other Easy Weeknight Recipes You May Like
Slow Cooker Sweet & Sour Meatballs – Does double duty as either a meal or as an appetizer!
Easy Crockpot Taco Chili – Dump in all the ingredients, stir and walk away. Super easy with just the right amount of spice!
Weeknight Pineapple Shrimp and Rice Bake – Flavorful pineapple chunks and tender shrimp on a bed of fluffy rice, drizzled with a quick and easy sweet island sauce.
Spinach & Sausage Spaghetti Pie – Spaghetti, fresh spinach, Italian sausage and Roma tomatoes tossed with shredded mozzarella and then baked to golden perfection.
One Pan Sausage and Peppers – Italian sausages baked on a bed of deliciously seasoned peppers and onions.
Pineapple BBQ Chicken Foil Packs
Ingredients
Chicken Spice Rub
- 2 tsp brown sugar packed
- 2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- shake cayenne pepper optional
BBQ Sauce
- 1/2 cup ketchup
- 1/4 cup brown sugar packed
- 2 tbsp white vinegar
- 2 tbsp yellow mustard
- 1 tsp Worcestershire sauce
Foil Packet Elements
- cooking spray
- 4 boneless, skinless chicken breasts
- 1 can pineapple chunks 20 oz, drained
- 1 bell pepper any color, cut in chunks
- 3 green onions sliced, white and green parts
Instructions
- Preheat oven to 450° F or set a grill to medium heat.
- Make the Chicken Spice Rub: In a small bowl, combine the brown sugar, chili powder, garlic powder, kosher salt, and black pepper. Optional: For just a hint of spice, add a shake of cayenne. Set aside.
- Make the BBQ Sauce: In a second small bowl, whisk together the ketchup, brown sugar, white vinegar, yellow mustard, and Worcestershire sauce. Set aside.
- Lay out four 12×12 square pieces of foil and spray each one lightly with cooking spray. Divide the pineapple, pepper chunks and the green onions equally in the center of each of the four foil pieces.
- Pat the chicken breasts dry and coat both sides with the rub mixture.
- Place a seasoned chicken breast on top of each pineapple mixture. Set aside 1/4 cup of the prepared BBQ sauce mixture. Spoon the remaining sauce evenly over the four chicken breasts.
- Place an additional 12×12 sheet of foil over each chicken breast then fold together on all four sides, forming a packet and tightly crimping to seal.
- Grill or bake packets 20 – 25 minutes until the chicken is cooked through and no longer pink, registering at least 165° F on an internal thermometer.
- Remove the chicken and pineapple mixture from each foil packet. Brush remaining sauce over the chicken breasts just prior to serving. Enjoy!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
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