Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 1 cup fresh pineapple chunks (canned works too, but fresh is best)
- 1/2 cup BBQ sauce (use your favorite brand or homemade sauce)
- 1/2 red bell pepper, sliced thin
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- Optional: 1/4 teaspoon red pepper flakes for a little heat
- Fresh cilantro or parsley for garnish
Substitution Tips: Feel free to swap chicken breasts for thighs if you prefer darker meat; the cooking time will be similar. For a vegan option, use firm tofu or tempeh and substitute BBQ sauce with a vegan-friendly brand. Pineapple can be replaced with mango or peach chunks to keep that fruity sweetness.
Instructions
- Preheat your grill to medium-high heat (about 375°F). If you’re cooking indoors, preheat your oven to 400°F.
- In a large bowl, combine the olive oil, minced garlic, smoked paprika, salt, black pepper, and red pepper flakes if using. This spice mix reminds me of the fragrant blends Mama Lou used when slow-cooking her stews.
- Add the chicken breasts to the bowl and toss to coat completely. Let them marinate for at least 15 minutes. I like to let mine sit longer if I have time—sometimes up to an hour—so the flavors really seep in.
- Cut four large sheets of aluminum foil, about 12 inches each. Lay them flat on your workspace.
- Place one chicken breast in the center of each foil sheet. Spoon 2 tablespoons of BBQ sauce over each breast, making sure to cover it well. This is the moment when the sweet tang of the sauce mingles with the smoky spices, bringing back memories of Mama Lou’s backyard cookouts.
- Top each chicken breast with pineapple chunks, red bell pepper slices, and red onion slices. The colorful layers make the packets look almost too beautiful to eat, but trust me, you’ll want to dig in right away.
- Fold the foil over the chicken and veggies, sealing the packets tightly to trap steam inside. This step is crucial for juicy chicken and perfectly cooked pineapple.
- Place the foil packets on the grill grates or in a baking dish if using the oven. Cook for 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the pineapple is tender and caramelized.
- Carefully open one packet to check for doneness—watch out for the hot steam! If you’re like me, you’ll be tempted to taste the sauce right away; it’s that good.
- Remove from heat and let the packets rest for 5 minutes before serving. Garnish with chopped cilantro or parsley for a fresh finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International