Hawaiian Chicken Grill (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
2 medium zucchini, chopped up
02 -
1 can (425 g) pineapple slices with juice
03 -
1 teaspoon garlic, finely chopped
04 -
1 cup of your favorite barbecue sauce
05 -
1 red bell pepper, chopped into cubes
06 -
2 teaspoons soy sauce
07 -
4 chicken breasts, boneless and skinless
→ Garnish
08 -
Sliced green onions
# Step-by-Step Directions:
01 -
Once you open those foil packs, brush on some of the sauce you saved earlier. Throw on a handful of green onions and dig in.
02 -
Wrap your chicken and veggies tight in foil. Lay them onto the grill you heated, shut the lid, and let them cook for 13-15 minutes. Flip everything over at the halfway point.
03 -
Ladle about 2 big spoonfuls of your pineapple barbecue sauce onto each chicken piece. Make sure it gets spread all over. Don’t forget to save some sauce for later.
04 -
Grab a bowl and mix up the barbecue sauce, juice from your canned pineapple, soy sauce, and chopped garlic. Stir it up until it’s all smooth.
05 -
Set each chicken breast in the center of the foil sheet. Top each with bell pepper pieces, zucchini, and toss on a few pineapple slices.
06 -
Turn on your grill so it’s medium hot. Rip off four big sheets of heavy aluminum foil. Make sure they’re large enough to wrap everything up snug.
# Helpful Notes:
01 -
Go with sturdy foil so nothing leaks out or falls apart while grilling.