Hawaiian BBQ chicken Foil Dinner
A fusion between Hawaiian and American BBQ.
Equipment
- 1 Cutting Board
- 1 Chef's knife
- 1 sheet Aluminum Foil
Ingredients
- 1 Red Onion Halved and sliced
- 1 Bell Pepper sliced 1" thick
- 1 cup BBQ Sauce
- 4 Boneless Skinless Chicken breasts
- 2 cups Fresh Pineapple cubed
- 1/4 cup Olive Oil extra virgin
- 2 tbsp lemon juice
- 1 tbsp smoked paprika
Instructions
- Heat grill to medium-high for at least 3 minutes. In a small bowl, stir together BBQ sauce, soy sauce, oil, 2 tablespoons each cilantro and scallions, lemon juice, paprika, ginger, garlic, and 1 teaspoon each salt and pepper.
- Divide the bell pepper, onion, and pineapple between 4, 16” square sheets of heavy duty aluminum foil. Top each packet with a chicken breast and season with 2 teaspoons each salt and pepper, dividing evenly. Pour the sauce over top, dividing evenly, then tightly fold each piece of foil to make a packet and place on the grill.
- Grill, covered and undisturbed, for 20 minutes, then use tongs to carefully open the top of each packet. Grill for another 5 minutes, until an instant-read thermometer inserted into the thickest part of the breast reads 165°.
- Remove from the grill and let rest for 5 minutes. Transfer contents of each package to a plate and spoon any remaining sauce over top. Garnish with remaining 2 tablespoons each cilantro and scallion, dividing evenly.