Ingredients
Method
- 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 12x12 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 12x12 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!