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Here’s a fresh way to liven up your next cookout—tropical vibes and juicy goodness hit the grill. This Hawaiian-inspired BBQ chicken dish brings together sweet pineapple, a sticky tangy glaze, and that signature smokiness for a meal that just lights up any evening or weekend gathering.
This meal was my save-the-day dish for a last-minute family get-together, and folks couldn’t stop talking about how tasty and cheerful it felt. Now it’s my go-to summer crowd-pleaser when I want something fast and fun.
Tasty Ingredients
- Pineapple rings with juice: These bring all of the sweetness. Go for canned fruit packed in juice (not syrup) for that fresh kick
- Barbecue sauce: Any brand you dig works here, or grab a smoky one for even more oomph
- Zucchini: Slice it up for tender bites and a pop of green—pick ones that feel firm and look bright
- Minced garlic: Use fresh if you can for the best flavor—skip the jar unless you’re really in a hurry
- Soy sauce: Brings a salty hit to round out the sauce, and low-sodium’s fine if that’s your thing
- Red bell pepper: Sweet and crunchy, look for deep red, shiny skin and firm feel
- Boneless skinless chicken breasts: Go for pink, plump pieces with hardly any moisture to keep them juicy
- Chopped green onions: Garnish with these for color and a gentle bite—choose green, snappy stalks
How To Make It
- Get Your Grill Hot:
- Fire up your grill to medium heat while you get everything else sorted. Lay out four big pieces of strong foil, and check that they’ll wrap up your food with no leaks.
- Assembly Time:
- Set one chicken breast right in the middle of each foil sheet. Layer on red peppers and zucchini slices, then top with pineapple rings to finish off the pile.
- Make the Glaze:
- In a bowl, mix barbecue sauce, all the pineapple juice, soy sauce, plus your garlic. Stir or whisk it all together until it’s totally blended, thick, and smooth.
- Add the Sauce:
- Generously pour the pineapple mix over the chicken and veggies, saving about a quarter cup of sauce for later.
- Wrap and Grill:
- Seal each foil packet up tightly and set them seam-side up on the grill. Close the lid—cook them for thirteen to fifteen minutes, flipping them halfway so the chicken cooks all the way through.
- Ready To Enjoy:
- Carefully unwrap the hot packets (watch for steam!). Slather on the last bit of that barbecue sauce and sprinkle green onions on top. Eat right out of the foil for maximum flavor and fun.
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Good Things To Know
- You’ll get a big boost of vitamin C plus lean protein
- Forget dealing with pots and pans—cleanup’s super easy
- Swap in different veggies and play with flavors you love
Biting into the pineapple with each mouthful just hits different. Makes me think of my dad’s laid-back backyard parties—everything sunny, smoky, and happy.
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Keeping It Fresh
Let any leftovers chill until cool, pop them into a container with a snug lid, and stash them in the fridge for three days max. Want to reheat? Slide the chicken and goodies right back in foil and put on the grill or in the oven so nothing dries out.
Swaps You Can Make
Try boneless chicken thighs if you want something a bit richer. Don’t have zucchini or peppers? Use summer squash or thin slices of asparagus instead. For a sweeter touch, use honey barbecue sauce, and fresh pineapple works great if you’ve got it.
Serving Ideas
Dish it up next to fluffy white or brown rice to soak up all that tasty sauce. Grill some corn or serve it with a chilled melon salad and it’ll feel totally festive.
Why It Works
Hawaiian barbecue takes those classic U.S. grilling styles and blends in island flavors. Pineapple paired with sticky, sweet, salty sauce is a nod to old-school local dishes and just feels right for sunny afternoons anywhere.
Recipe FAQs
- → Is it okay to swap fresh pineapple for canned?
Totally fine to go with fresh! If you want more juice, you can blend up a bit of the fresh pineapple to get what you need.
- → How will I know if the chicken’s cooked all the way?
Make sure it hits 165°F (74°C) inside. When you cut into the thickest part, the juices should run clear, not pink.
- → Can I cook this some way other than the grill?
Yup! Bake the foil packs in the oven at 400°F (200°C) for 20–25 minutes, and the chicken will be good to go.
- → What goes well on the side with this dish?
Steamed rice, a fresh salad, or grilled corn are great alongside to keep the tropical flavors going.
- → Could I put these foil packs together ahead of time?
Sure thing. You can build them a few hours early and stash in the fridge till you're ready to grill.
- → What’s the best way to keep foil from ripping when grilling?
Go for the thicker foil, and double it up if you want to. That way you keep all the sauces and juices inside while it cooks.