Hawaiian BBQ Chicken (Print Version)

Foil packs full of chicken, pineapple, and veggies make a tender, smoky meal full of fresh sweet goodness.

# Ingredients:

β†’ Main Ingredients

01 - 1 can (425 g) pineapple rings with juice
02 - 2 teaspoons soy sauce
03 - 4 boneless, skinless chicken breasts
04 - 1 teaspoon minced garlic
05 - 240 ml barbecue sauce
06 - 1 red bell pepper, cut in chunks
07 - 2 medium zucchini, sliced into rounds

β†’ Garnish

08 - Green onions, chopped up

# Steps:

01 - Rip off four big squares of thick foil, one for each chicken piece and veggies. Heat the grill till it’s medium.
02 - Add barbecue sauce, pineapple juice, minced garlic, and soy sauce to a bowl and stir it all until smooth.
03 - Drop a chicken breast in the center of each foil square. Toss zucchini, red bell pepper, and 2 pineapple rings on top of every piece.
04 - Drizzle a couple of spoonfuls of the pineapple sauce over each pack. Save around 60 ml (about a quarter cup) for later.
05 - Tightly close up each foil pack so nothing spills out. Put them onto the grill, put the lid down, flip once after about halfway through, and let them cook 13–15 minutes.
06 - Open up each packet, watch out for hot steam. Brush the last of your sauce over each chicken serving then hit them with green onions before digging in.

# Notes:

01 - Thick foil keeps things from busting open or dripping when you grill.