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Get ready for a juicy and tropical twist on barbecue night that never fails to impress guests at my patio cookouts. This grilled Hawaiian barbecue chicken combines smoky grill flavor with sweet pineapple and a sticky sauce for a dinner that instantly brightens up a weeknight or a weekend gathering.
I threw this dish together for a last-minute family reunion and everyone raved about how fun and flavorful it was. It has become my summer go-to for both speed and crowd-pleasing taste.
Ingredients
- Chicken breasts: Boneless and skinless for easy eating and quick grilling. Look for firm and pink pieces with minimal moisture for the juiciest results
- Zucchini: Sliced fresh zucchini brings color and a tender bite. Choose ones that feel heavy for their size without blemishes
- Red bell pepper: Adds bright crunch and sweetness. Select shiny and deep red peppers that feel firm
- Barbecue sauce: A good sauce is key for bold flavor. Use your favorite brand or try a smoky style for extra depth
- Minced garlic: Freshly minced adds the most punch Try not to use jarred unless you have to
- Soy sauce: Offers needed savoriness for balance. Go for a low sodium type if you want less salt
- Pineapple rings with juice: The star ingredient that delivers sweetness throughout the packet Opt for canned pineapple in juice not syrup for the freshest flavor
- Chopped green onions: For garnish and a mild bite. Pick vibrant greens with crisp stems
Step-by-Step Instructions
- Prep Your Packets:
- Tear four large sheets of sturdy foil and lay them out flat. Make sure they are big enough to wrap up everything without any leaks. Begin preheating your grill to medium heat so it is ready.
- Mix the Sauce:
- Grab a mixing bowl. Pour in the barbecue sauce. Add all the pineapple juice from the can. Sprinkle in the soy sauce and add the minced garlic. Mix with a fork or whisk until you have a thick and even sauce with no lumps.
- Assemble the Packets:
- Place one chicken breast in the center of each piece of foil. Top with several zucchini slices and a few chunks of red bell pepper. Add two or three pineapple rings to each pack so they cover the chicken and veggies.
- Sauce It Up:
- Spoon plenty of the pineapple barbecue sauce over each chicken piece. Make sure everything gets coated. Reserve about a quarter cup of sauce for later.
- Seal and Grill:
- Fold the foil tightly around everything to make sure the packets are well sealed. This keeps the steam and flavor inside. Place each packet seam side up on the grill. Lower the lid and cook for thirteen to fifteen minutes. Flip each packet halfway to help the chicken cook evenly.
- Finish and Serve:
- Carefully open the foil packets while watching for escaping steam. Brush the rest of the barbecue sauce on top of the chicken and sprinkle with a handful of chopped green onions. Serve right in the foil for the best experience.
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You Must Know
- Packed with protein and vitamin C
- No pots or pans to clean afterward
- Easy to swap in your favorite summer veggies
I love the sweet punch the pineapple gives each bite. It reminds me of my dad’s old backyard luau parties when everything tasted a little like sunshine and smoke.
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Storage Tips
Let leftovers cool completely before transferring to a container with a tight lid. Store in the refrigerator for up to three days. To reheat, slip the chicken and toppings back into foil and warm on the grill or in the oven so you keep the juicy tenderness.
Ingredient Substitutions
Boneless chicken thighs will work if you want something richer. If zucchini or peppers are not handy try summer squash or thin asparagus. A honey-based barbecue sauce can step in for a sweeter finish and fresh pineapple can be used if you have one on hand.
Serving Suggestions
Serve with a scoop of steamed white or brown rice to catch every drop of sauce. Grilled corn on the cob or a cold melon salad on the side makes this meal feel like a mini vacation.
Cultural Context
Hawaiian barbecue blends Pacific flavors with American grilling techniques. The combination of pineapple with sweet and salty sauce is inspired by classic island cooking and has become a summery favorite across the mainland.
Recipe FAQs
- → Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used. Reserve extra juice by blending a small portion if you're missing the can’s juice.
- → How can I tell if the chicken is fully cooked?
The chicken should reach 165°F (74°C) internally. Cut into the thickest part to ensure juices run clear.
- → Is there an alternative to grilling this dish?
Foil packs can be baked in the oven at 400°F (200°C) for about 20-25 minutes until the chicken is cooked through.
- → What sides pair well with this chicken dish?
Try serving with steamed rice, grilled corn, or a crisp green salad to complement the tropical flavors.
- → Can I prepare the foil packs ahead of time?
Yes, assemble packs several hours in advance and keep refrigerated until grilling for easy prep and maximum flavor.
- → How do I prevent the foil from tearing on the grill?
Use heavy-duty foil and double wrap if needed to keep the juices inside and prevent leaks or tears.