Barbecue Pineapple Chicken Foil Packets

Barbecue Pineapple Chicken Foil Packets

Barbecue Pineapple Chicken Foil Packets are so easy to make and so delicious. The pineapple juice, along with the soy sauce gives the BBQ sauce a tangy, citrusy flavor. We use our Sheffield’s Garlic Rapture-No Salt Seasoning to add a nice garlic touch without being overbearing, along with the Chive Flakes, Parsley, Basil and other spices we crafted into the blend. The flavors will make you think you’re at a Hawaiian cookout.

When you put your foil packet together, you put pineapple rings on top of the chicken breast, then Red Bell Pepper pieces, Zucchini Slices, and Asparagus pieces. You can add your own twist to the veggies to make your foil packet your own. The drizzle of Pineapple BBQ Sauce on the chicken, pineapple rings and veggies adds a nice Islands flavor. This is a complete meal, but you can add a small side salad to eat while waiting for your packet to cook. You can also serve with rice or serve over rice. Enjoy!

Serves 4

Ingredients:
4 Medium Boneless Skinless Chicken Breasts, about 6 to 8 oz. each.
1 Cup Barbecue Sauce (of your choice)
1 Tablespoon Soy Sauce
1 15 Ounce Can Pineapple Slices, in Pineapple Juice. Pour off and reserve the juice.
2 Tablespoons Sheffield’s Garlic Rapture-No Salt Seasoning
1 Cup Fresh Asparagus Spears, Cut into 1″ Pieces
1 Medium Zucchini, Cut Into Slices. If the slices are too large, you can cut them in half
1 Large Red Bell Pepper, Cut into ¾” Pieces
Green Onions, Sliced. or Garnish

Directions:
Set your grill to medium temperature. The temperature should be about 400ºF to 425ºF.

In a medium mixing bowl, add the BBQ sauce, soy sauce, pineapple juice, and the Garlic Rapture-No Salt Seasoning. Whisk to combine well. Set aside for at least 5 minutes to allow the flavors to develop.

Trim any fat off of the chicken breasts.

Cut 4 large sheets of heavy-duty foil, large enough to wrap around the chicken breast and vegetables. Place a chicken breast in the center of each foil sheet. Place 2 pineapple slices on each chicken piece. Divide evenly the asparagus pieces, zucchini slices and red bell pepper pieces, layering them on top of the chicken and pineapple. Drizzle 4 tablespoons of the BBQ sauce on top of each stack. Set the rest of the BBQ sauce aside. Wrap the foil up around the chicken and veggies, folding it tightly on top and ends.

Place chicken packets onto grill and grill for 14 to 15 minutes. Turn over after 7 minutes. The internal temperature of the chicken should be at least 165ºF. Carefully open the packets, since very hot steam will come out as you open them. Drizzle with some of the reserved BBQ sauce and garnish with the green onions. Enjoy!