Recipe: Hawaiian Chicken Foil Packets

Description

These Hawaiian Chicken Foil Packets feature tender chicken breasts seasoned and cooked alongside vibrant summer vegetables like crisp zucchini and sweet red bell peppers, topped with juicy chunks of pineapple. Baked or grilled in individual foil wrappers, the ingredients steam together in a sweet-and-savory glaze, locking in all the tropical flavors with minimal cleanup required.

Recipe: Hawaiian Chicken Foil Packets

• Prep time: 15 minutes

• Cook time: 30–35 minutes (oven) or 20–25 minutes (grill)

• Servings: 4

Ingredients

• Chicken: 4 boneless, skinless chicken breasts

• Vegetables:

  • 2 medium zucchinis, sliced

  • 1–2 red bell peppers, chopped

• Fruit: 1 cup pineapple chunks or tidbits (fresh or canned, drained)

• Sauce/Marinade: $\frac{1}{2}$ cup BBQ sauce or teriyaki sauce

• Extras: 2 tablespoons olive oil, salt, pepper, and chopped green onions for garnish

Instructions

1. Preheat: Preheat your oven to 425°F (220°C) or heat your grill to medium-high.

2. Prep Foil Sheets: Tear four large sheets of heavy-duty aluminum foil and lightly coat them with cooking spray or oil.

3. Assemble Packets: Place one chicken breast in the center of each foil sheet. Season the chicken with salt and pepper.

4. Add Veggies & Pineapple: Arrange the sliced zucchini and chopped red bell peppers around the chicken, and generously top the chicken with pineapple chunks.

5. Add Sauce: Drizzle olive oil and your choice of BBQ or teriyaki sauce evenly over the chicken and vegetables.

6. Seal Packets: Bring the long edges of the foil up over the food and fold them together, then crimp the ends tightly to seal the packets while leaving a little room for heat circulation.

7. Cook:

   • Oven method: Place packets on a baking sheet and bake for 30–35 minutes.

   • Grill method: Place on the grill for 20–25 minutes.

   • Check: Ensure the chicken reaches an internal temperature of 165°F (74°C).

8. Serve: Carefully open the foil packets (watch out for hot steam), garnish with fresh green onions, and serve warm—optionally over a bed of white rice.