Grilled Hawaiian Barbecue Chicken (Print)
Chicken, pineapple, and veggies grilled in foil for a juicy, sweet, and smoky meal bursting with fresh flavors.
# Ingredients:
→ Main Ingredients
01 -
2 medium zucchini, sliced
02 -
1 red bell pepper, cut into squares
03 -
240 ml barbecue sauce
04 -
1 teaspoon minced garlic
05 -
4 boneless, skinless chicken breasts
06 -
2 teaspoons soy sauce
07 -
1 can (425 g) pineapple rings with juice
→ Garnish
08 -
Chopped green onions
# Steps:
01 -
Tear four large sheets of heavy-duty foil, each big enough to fully enclose a chicken breast and vegetables. Set the grill to medium heat.
02 -
In a bowl, whisk together barbecue sauce, all the pineapple juice from the can, soy sauce, and minced garlic until homogeneous.
03 -
Place one chicken breast onto the center of each foil sheet. Distribute zucchini slices, bell pepper squares, and 2 pineapple rings evenly over each serving.
04 -
Spoon approximately 2 tablespoons of the pineapple barbecue sauce over each portion, ensuring an even coating. Reserve about 60 ml (1/4 cup) sauce for finishing.
05 -
Fold the foil tightly around the chicken and vegetables to seal securely with no leaks. Place the packets on the preheated grill, cover, and cook for 13–15 minutes, turning once at the halfway point.
06 -
Carefully open the foil parcels, avoiding steam. Brush reserved pineapple barbecue sauce on the cooked chicken and top with chopped green onions before serving.
# Additional Notes:
01 -
Heavy-duty foil is essential to prevent bursting or leaking during grilling.