Pineapple and barbecue sauce are the ultimate smoky-sweet duo, and a natural fit for summer grilling. Here, chicken breasts, red onion, bell peppers and pineapple are smothered in barbecue sauce and tucked into a foil packet, which is tossed onto the grill until the chicken is juicy and the veggies are tender.
Picking out the perfect barbecue sauce
As these packets cook, the pineapple’s juices mingle with the barbecue sauce — so you don’t want to use a super-sweet sauce. We’re partial to Trader Joe’s Organic Kansas City Style Barbecue Sauce and Stubb’s Smokey Mesquite Bar-B-Q Sauce, which have just the right hint of sweetness. If what you have on hand is on the sweeter sauce, add a teaspoon of apple cider vinegar to the sauce before adding it to the packets, which will help cut the sweetness.
Pineapple BBQ Chicken Foil Packets
Serves 4
1 small pineapple
1 medium red onion
1 medium green bell pepper
2 cups barbecue sauce, divided
1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
4 (6-ounce) boneless, skinless chicken breasts
1. Heat an outdoor grill to medium-high, direct heat. Prepare four (10-inch long) sheets of aluminum foil.
2. Prepare the following, placing them all in the same large bowl: Peel, core and dice 1 small pineapple to get 2 cups, thinly slice 1 medium red onion, and slice 1 medium green bell pepper. Add 1 cup of the barbecue sauce, 1/2 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper. Toss to combine.
3. Divide the vegetable mixture between the four sheets of foil, leaving a 2-inch border on all sides. Season 4 boneless, skinless chicken breasts with the remaining 1/2 teaspoon kosher salt and remaining 1/2 teaspoon black pepper, then place a breast on each vegetable pile. Pour the remaining 1 cup barbecue sauce over the chicken.
4. Fold the sides of the foil to meet over the center, then crimp the edges together to create completely sealed packets. Place the packets directly onto the grill grates, cover, and grill until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes. Let cool for 10 minutes before opening the packets and serving.
Recipe notes: To cook the packets in the oven, place onto a rimmed baking sheet and roast at 425 F for 20 to 25 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to four days.
(Jesse Szewczyk is senior food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to [email protected]
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