Hawaiian BBQ Chicken Foil Packets

One evening, I walked into the kitchen, the sun still hanging low in the sky, and the warm scent of grilled food filling the air from the backyard. The grill was fired up, and the sound of sizzling vegetables mixed with laughter.

A few friends had gathered for a laid-back dinner, and everyone was in charge of bringing something to share. I spotted a foil packet bubbling with colors — bright peppers, golden pineapple, and a glistening piece of chicken surrounded by smoky BBQ sauce.

It was one of those moments when the food matched the vibe perfectly. Easy, casual, yet packed with flavors that made everyone pause and ask for seconds. That night, everyone gathered around the foil packets, tearing them open to discover the juicy chicken, caramelized veggies, and the surprising hint of pineapple sweetness.

It didn’t take long for this to become a favorite — a meal that effortlessly combines the feeling of summer with a savory-sweet twist.

Short Description

These Hawaiian BBQ Chicken Foil Packets are a vibrant mix of juicy chicken, sweet pineapple, and colorful peppers, all wrapped up with a smoky-sweet BBQ glaze and cooked to perfection—either in the oven or on the grill.

Key Ingredients

• 4 boneless, skinless chicken breasts or thighs (about 1½ lbs)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• ½ red onion, thinly sliced
• 2 cups pineapple chunks (fresh or canned)
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp garlic powder
• 1 tsp smoked paprika (optional)

Hawaiian BBQ Sauce:

• ½ cup BBQ sauce
• 2 tbsp pineapple juice
• 1 tbsp soy sauce or coconut aminos
• 1 tbsp brown sugar or honey (optional)
• ½ tsp ground ginger or 1 tsp freshly grated ginger

Optional Garnishes:

• Chopped green onions
• Cilantro or parsley
• Lime wedges
• Toasted sesame seeds

Tools Needed

• Sharp knife & cutting board
• Mixing bowls
• Aluminum foil (heavy-duty recommended)
• Grill or oven
• Tongs
• Baking tray (for oven use)

Cooking Instructions

Step 1: Preheat and prep
Preheat your oven to 400°F or heat your grill to medium-high. Cut all vegetables and pineapple into bite-sized chunks.

Step 2: Make the sauce
In a small bowl, whisk together BBQ sauce, pineapple juice, soy sauce, brown sugar (if using), and ginger. Taste and adjust for sweetness or spice.

Step 3: Season the chicken
Pat the chicken dry and season both sides with salt, pepper, garlic powder, and smoked paprika.

Step 4: Assemble the foil packets
Lay out four large sheets of foil. In the center of each, place one chicken breast. Scatter sliced peppers, red onion, and pineapple chunks on top and around the chicken. Drizzle with olive oil.

Step 5: Add the sauce and seal
Spoon the Hawaiian BBQ sauce evenly over each portion. Fold and seal each foil packet tightly to keep the steam in during cooking.

Step 6: Cook the packets

Oven: Place packets on a baking tray and bake for 25–30 minutes until chicken reaches 165°F.

Grill: Place on grill grates and cook for 20–25 minutes, flipping halfway.

Step 7: Serve and garnish
Carefully open each packet (watch out for steam). Sprinkle with green onions, herbs, sesame seeds, and a squeeze of lime if desired. Serve over rice or quinoa.

Why You’ll Love This Recipe

– One-pan (foil!) meal with minimal cleanup

– Customizable with your favorite veggies

– Great for meal prep or weeknight dinners

– Family-friendly and visually vibrant

– Gluten-free and dairy-free adaptable

– High-protein and wholesome

Mistakes to Avoid & Solutions

1. Dry chicken
→ Solution: Don’t overcook. Always check the internal temp (165°F) and remove from heat once done.

2. Foil leaks
→ Solution: Use heavy-duty foil or double-wrap if needed. Seal tightly to avoid sauce leaks.

3. Watery sauce
→ Solution: Drain canned pineapple well. Fresh chunks release less moisture.

4. Uneven cooking
→ Solution: Keep the chicken breasts similar in size. Pound them lightly if needed.

5. Burnt veggies on the grill
→ Solution: Place the packets slightly off direct heat or flip halfway through grilling.

Serving and Pairing Suggestions

Serve directly from the foil or plate it over a fluffy bed of jasmine rice, coconut rice, or quinoa.

Pair with grilled corn, fresh mango salsa, or a crisp cucumber salad.

For drinks, light iced tea, sparkling pineapple water, or even a tropical mocktail works great.

Ideal for backyard BBQs, meal prep, or casual weeknight dinners.

Storage and Reheating Tips

Refrigerate: Store leftovers in airtight containers for up to 3 days.

Freeze: Wrap the cooked chicken and veggies tightly in foil or containers and freeze up to 2 months.

Reheat in oven: Unwrap and bake at 350°F for 15 minutes or until heated through.

Reheat in microwave: Place in a microwave-safe dish, cover loosely, and heat in 1-minute bursts until warm.

FAQs

1. Can I use chicken thighs instead of breasts?
Yes! Chicken thighs stay even juicier and are perfect for grilling. Just ensure they’re boneless and skinless.

2. Can I prepare these foil packets in advance?
Definitely. Assemble them ahead of time and store in the fridge for up to 24 hours before cooking.

3. What other veggies can I use?
Zucchini, mushrooms, or cherry tomatoes work well and cook at a similar rate.

4. Can I bake all the packets together on one tray?
Yes, just make sure they’re spaced evenly and not stacked.

5. Is it okay to use store-bought BBQ sauce?
Absolutely. Choose your favorite brand and adjust sweetness or spice with the added ingredients.

Tips & Tricks

– Always cut vegetables evenly to ensure they cook at the same rate.

– Use fresh pineapple for less liquid and better texture.

– If using canned pineapple, pat it dry before adding.

– Add a pinch of chili flakes or sriracha for heat.

– Spray foil lightly with oil before adding ingredients to prevent sticking.

– For easier cleanup, place foil packets on a baking sheet even on the grill.

Recipe Variations

1. Spicy Teriyaki Twist
Replace BBQ sauce with teriyaki sauce. Add chopped green chilies and swap pineapple for mango. Garnish with sesame seeds and green onions.

2. Veggie Lover’s Version
Skip the chicken and use tofu or hearty vegetables like eggplant and cauliflower. Bake slightly longer—about 35 minutes.

3. Mediterranean-Inspired
Swap pineapple for olives and sun-dried tomatoes. Use lemon-garlic marinade instead of BBQ sauce, and top with feta after cooking.

4. Caribbean Vibes
Marinate chicken in jerk seasoning. Use sweet plantains instead of pineapple and add a splash of lime juice before serving.

5. Low-Carb Version
Serve with riced cauliflower instead of grains. Skip the brown sugar or honey in the sauce to lower carb content.

Final Thoughts

These Hawaiian BBQ Chicken Foil Packets are like summer in a wrap—juicy chicken, vibrant veggies, and sweet pineapple all tied together in a bold, tangy sauce. What makes them stand out isn’t just the taste, but the simplicity behind them. They come together fast, require almost no cleanup, and feel satisfying every time. The char on the peppers, the caramelized bits of pineapple, and the way the sauce coats everything? It hits just right.

They’ve become one of those meals I reach for when I need dinner without drama—something everyone at the table will enjoy, no matter the age. Try them out once, and you might just end up keeping foil on hand all year long.