Name: Hawaiian Chicken Foil Packs
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 c. classic BBQ sauce -; 1/4 c. reduced-sodium soy sauce -; 1/4 c. extra-virgin olive oil -; 1/4 c. chopped cilantro, divided -; 1/4 c. sliced scallions, divided -; 2 tbsp. lemon juice -; 1 tbsp. smoked paprika -; 2 tbsp. grated fresh ginger, from a 1" piece -; 1 clove garlic, minced -; Kosher salt -; 1 tbsp. freshly ground black pepper, divided -; 1 red bell pepper, stem and seeds removed, sliced 1" thick -; 1 red onion, halved and sliced 1" thick -; 2 c. cubed fresh pineapple -; 4 boneless, skinless chicken breasts (2 to 3 pounds total) -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Hawaiian Chicken Foil Packs

1. 1 c. classic BBQ sauce -

2. 1/4 c. reduced-sodium soy sauce -

3. 1/4 c. extra-virgin olive oil -

4. 1/4 c. chopped cilantro, divided -

5. 1/4 c. sliced scallions, divided -

6. 2 tbsp. lemon juice -

7. 1 tbsp. smoked paprika -

8. 2 tbsp. grated fresh ginger, from a 1" piece -

9. 1 clove garlic, minced -

10. Kosher salt -

11. 1 tbsp. freshly ground black pepper, divided -

12. 1 red bell pepper, stem and seeds removed, sliced 1" thick -

13. 1 red onion, halved and sliced 1" thick -

14. 2 c. cubed fresh pineapple -

15. 4 boneless, skinless chicken breasts (2 to 3 pounds total) -

How to cook deliciously - Hawaiian Chicken Foil Packs

1. Stage

Heat grill to medium-high for at least 3 minutes. In a small bowl, stir together BBQ sauce, soy sauce, oil, 2 tablespoons each cilantro and scallions, lemon juice, paprika, ginger, garlic, and 1 teaspoon each salt and pepper.

2. Stage

Divide the bell pepper, onion, and pineapple between 4, 16” square sheets of heavy duty aluminum foil. Top each packet with a chicken breast and season with 2 teaspoons each salt and pepper, dividing evenly. Pour the sauce over top, dividing evenly, then tightly fold each piece of foil to make a packet and place on the grill.

3. Stage

Grill, covered and undisturbed, for 20 minutes, then use tongs to carefully open the top of each packet. Grill for another 5 minutes, until an instant-read thermometer inserted into the thickest part of the breast reads 165°.

4. Stage

Remove from the grill and let rest for 5 minutes. Transfer contents of each package to a plate and spoon any remaining sauce over top. Garnish with remaining 2 tablespoons each cilantro and scallion, dividing evenly.