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Cooking Hawaiian barbecue chicken wrapped in foil is like a burst of sunshine on your plate. You get juicy chicken, sweet pineapple, zippy sauce, and a load of fresh veggies all in one go. This brings vacation vibes right to your backyard. It’s bright, colorful, and makes any cookout or weeknight feel special.
When I made this for a June picnic with my family, we just hung out in the sun for ages. Everyone scraped the sauce right off their plates.
Tasty Ingredients
- Green onions: These get sprinkled on top for a crunchy, fresh finish at the end
- Zucchini: Slice up rounds that will soak up all the yummy flavors—pick nice firm zucchini with shiny skin
- Red bell pepper: Cut these into big chunks for extra sweetness and a punch of color. Look for ones that feel heavy
- Garlic: Use what you’ve got—fresh cloves or the stuff from a jar, whatever you like
- Soy sauce: Gives this whole thing a salty, deep kick—go for low sodium if you want and taste before adding extra salt
- Pineapple slices and the juice: Canned is easiest just make sure it’s in juice not syrup for that bright tropical flavor
- BBQ sauce: Pick your favorite from the store or homemade brings smoky flavor and keeps it all juicy
- Boneless skinless chicken breasts: Grab ones about the same size so they all cook up evenly in foil and get nice and tender
Simple Steps
- Finish and Serve:
- Peel open your packets cautiously to keep clear of the hot steam. Make sure the chicken’s cooked through. Slather on some of your leftover sauce, sprinkle with green onions, and serve right in the foil or dish it up if you want to show off that pop of color.
- Seal and Grill:
- Fold up your foil packets tight so nothing leaks out, trapping all the steam and juiciness. Grill them with the lid down for about 13 to 15 minutes, giving them a flip after roughly 7 minutes to caramelize each side.
- Sauce the Chicken:
- Spoon a couple tablespoons of your sauce over each chicken breast, getting it on all sides and in between the veggies so it’s saucy all over.
- Make the Sauce:
- Grab a bowl and mix pineapple juice, BBQ sauce, soy sauce, and garlic. You want it smooth and shiny—save a small amount for brushing on at the end.
- Make the Foil Packs:
- Lay out four big foil sheets. Center a chicken breast on each, surround with peppers and zucchini, and set a few pineapple rings on top so the juice runs down while grilling.
- Prep the Grill:
- Get your grill going on medium, not too hot. The foil traps steam so you don’t need direct flames. That’s what keeps the chicken so moist.
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The best part for me is always biting into the pineapple. My crew goes wild for those caramelized rings, and it’s a bit of a race to grab the last one.
Leftover Ideas
Let the chicken and veggies cool, then stick them in an airtight container. They’ll be good in the fridge up to three days. To warm up, use the microwave or reheat in the oven snugged in foil. If you want, freeze the foil packs before cooking—just defrost overnight then grill as you normally would.
Swap-Outs
If you like, switch to boneless thighs for more flavor, or turkey cutlets for something lighter. Trade out veggies with whatever’s in season—corn wedges, mushrooms, snap peas, bell peppers all work great. To go gluten free just grab tamari and a gluten free BBQ sauce.
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How to Serve
This is tasty straight from the foil with an ice-cold drink on a warm night. Or make it nicer by pairing with grilled corn and coconut rice. Toss up a sunny salad with mango and greens for something fresh. Got extras? Dice them up and throw on rice bowls or in a sandwich for a new meal.
Island Vibes
This dish pulls flavors from Hawaiian barbecue, all about sweet, bright, bold bites. The pineapple and tangy sauce echo classic huli huli chicken from Hawaii. Cooking in foil gives it that campfire feel, bringing summer to your table anytime.
Common Questions
- → Could I swap in chicken thighs for breasts?
For sure, go for thighs if you like! Just remember they might need a little longer over the heat before they’re done.
- → Which veggies go best with this meal?
Red bell pepper and zucchini fit right in, but feel free to toss in onions, mushrooms, or snap peas if that’s what you’ve got.
- → Is it okay to use canned pineapple, or do I have to go fresh?
Canned pineapple works perfectly fine—use it for both the juice and slices. Use fresh if you want a punchier flavor, but honestly, either choice is tasty.
- → How can I tell when my chicken's done?
You’re looking for 165°F inside and no more pink. When the juices run clear, it’s ready to eat.
- → Is baking the foil packs instead of grilling alright?
Totally works! Just stick the sealed packs in the oven at 400°F, and after about 20–25 minutes, your chicken should be cooked through.