Pineapple BBQ Chicken Foil Pack Dinners are a vibrant, flavor-packed meal that’s as easy to make as it is delicious. Juicy chicken breasts are smothered in tangy-sweet BBQ sauce, paired with caramelized pineapple chunks and crisp bell peppers for a perfect balance of textures. In just 35 minutes, you’ll have a wholesome, restaurant-quality dish that’s bursting with tropical and smoky flavors.
These foil packs are a game-changer for busy weeknights, offering minimal cleanup and maximum satisfaction. The tender chicken, infused with smoky BBQ and bright pineapple, creates a mouthwatering harmony that’s both hearty and refreshing. Plus, with 26g of protein and a rainbow of veggies, it’s a meal that nourishes and delights. Perfect for grilling or baking, this recipe is your ticket to a stress-free, flavor-filled dinner.
What You’ll Need for Pineapple BBQ Chicken Foil Pack Dinners
- 15.25 ounces pineapple slices (1 can, in 100% pineapple juice; reserve juice for the sauce)
- 1 cup barbecue sauce (use your favorite store-bought or homemade variety)
- 1 teaspoon minced garlic (fresh or jarred)
- 1 Tablespoon soy sauce (low-sodium works too)
- 6 boneless, skinless chicken breasts (about 4-6 ounces each)
- 1 red bell pepper (cut into bite-sized pieces; substitute with orange or yellow for variety)
- 1 green bell pepper (cut into bite-sized pieces)
- 4 green onions (diced; scallions work too)
- Salt and pepper (to taste)
- Nonstick cooking spray (for the foil)
How to Make Pineapple BBQ Chicken Foil Pack Dinners
- Preheat your grill to high heat (around 400-450°F).
- Prepare the sauce: Drain the juice from the pineapple slices into a small mixing bowl. Whisk in the barbecue sauce, minced garlic, and soy sauce. Set aside.
- Assemble the foil packs: Lay out 6 pieces of foil (approximately 12″x18″) on a clean surface. Lightly spray each with nonstick cooking spray.
- Add the chicken: Place one chicken breast in the center of each piece of foil.
- Layer the toppings: Divide the pineapple slices, red and green bell peppers, and green onions evenly over each chicken breast. Season with salt and pepper to taste.
- Add the sauce: Reserve ½ cup of the barbecue pineapple sauce for serving. Drizzle the remaining sauce evenly over the foil packs.
- Seal the packs: Fold the ends of the foil together and tightly seal all open edges to create a packet.
- Grill the packs: Place the foil packs on the preheated grill. Close the lid and cook for 15-20 minutes, flipping halfway through, until the chicken is cooked through (internal temperature of 165°F) and the peppers are tender.
- Serve: Carefully open the foil packs (watch for steam!) and serve with the reserved barbecue sauce, if desired.
Perfect Pairings: Serving Suggestions
Serve your Pineapple BBQ Chicken Foil Pack Dinners with a side of fluffy jasmine rice or quinoa to soak up the delicious sauce. For a lighter option, pair it with a crisp green salad or steamed broccoli. Don’t forget a slice of garlic bread to round out the meal!
Make It Your Own: Recipe Variations
Swap out the chicken for shrimp or pork chops for a fun twist. If you’re feeling adventurous, add sliced jalapeños for a spicy kick or toss in some zucchini or mushrooms for extra veggies. For a tropical vibe, try using teriyaki sauce instead of barbecue sauce.
Quick Tips for Busy Cooks
Save time by prepping your veggies and pineapple slices the night before. Use pre-minced garlic and pre-sliced peppers from the store to cut down on prep work. If you’re short on time, skip the grill and bake the foil packs in the oven at 400°F for 20-25 minutes instead.
Storage and Reheating Made Easy
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place the foil pack in the oven at 350°F for 10-15 minutes or microwave for 2-3 minutes until heated through. Add a splash of water or extra barbecue sauce to keep the chicken moist.
Grill Like a Pro: Equipment Guidance
Make sure your grill is preheated to high heat before adding the foil packs. Use heavy-duty foil to prevent tearing and ensure a tight seal. If you don’t have a grill, a grill pan or oven works just as well for this recipe.
Pineapple BBQ Chicken Foil Pack Dinners
Ingredients
- 15.25 ounces pineapple slices, 1 can, in 100% pineapple juice
- 1 cup barbecue sauce
- 1 teaspoon minced garlic
- 1 Tablespoon soy sauce
- 6 boneless, skinless chicken breasts
- 1 red bell pepper, (cut into bite-sized pieces)
- 1 green bell pepper, (cut into bite-sized pieces)
- 4 green onions, diced
- salt and pepper, to taste
Instructions
- Preheat grill to high heat.
- Drain juice from pineapple slices into a small mixing bowl.
- Whisk in barbecue sauce, minced garlic, and soy sauce; set aside.
- Place 6 pieces of foil (approx. 12″x18″) on a clean working surface and spray with nonstick cooking spray.
- Place a chicken breast in the center of each piece of foil.
- Divide pineapple slices, peppers and green onions evenly on top of each chicken breast.
- Season with salt and pepper, to taste.
- Reserve 1/2 cup barbecue pineapple sauce; set aside.
- Drizzle remaining barbecue sauce evenly over foil packs.
- Fold the ends of the foil together and seal open ends closed tightly.
- Place foil packs on the grill and close lid.
- Cook for 15-20 minutes, turning over halfway through, until chicken is cooked through and peppers are tender.
- Carefully open foil packs and serve with reserved barbecue sauce, if desired.