Once you get the grill started, this recipe really takes no time at all. Simply pile the ingredients into the foil packet, let the chicken cook, and you’re good to go! The chicken will cook faster than usual because of the steam inside the packet, so be sure not to overcook it. I can’t thank the mastermind over at The Recipe Critic enough for such a delicious way to convince the family to try something new. Now that summer is almost over, I’m getting in my last tropical hurrah! I’ll be making this one again at least one more time this year, and it’ll be on regular rotation next grilling season.

 

Ingredients

 

4 boneless skinless chicken breasts

1 cup bbq sauce

1 15-ounce can pineapple slices (including juice)

2 teaspoons soy sauce

1 teaspoon garlic

1 red bell pepper, cut into cubes

2 medium zucchini, sliced

green onions, for garnish

 

Instructions

Heat grill to medium heat. Cut 4 sheets, enough to wrap the chicken and veggies, of heavy duty foil. Place chicken on center of aluminum foil and divide the veggies and add 2-3 pineapple slices into each packet.

In a bowl, whisk together bbq sauce, juice from the can of pineapple slices, soy sauce, and garlic. Spread about 2 Tablespoons of the sauce on the chicken and make sure to reserve about ¼ cup.

Place chicken packets onto grill and grill for 13-15 minutes flipping at about 7 minutes. To serve carefully open packets, baste with reserve sauce and garnish with green onions.

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Quick tip: Don’t forget to leave space in the foil packet for steam – that’s what helps the chicken cook faster.

Recipe and image courtesy of The Recipe Critic