Ingredients for This Recipe
- Heavy-duty aluminum foil: Essential for creating secure packets that won’t tear during cooking. Regular foil can work in a pinch, but double it up for durability.
- Hawaiian-style BBQ sauce (1/2 cup): The sweet and tangy foundation that gives this dish its island personality. I find brands with pineapple or tropical fruit notes work best, though any BBQ sauce can be elevated with additions.
- Soy sauce (2 tbsp): Adds that umami depth that balances the sweetness. I always opt for low-sodium varieties to maintain control over the final saltiness.
- Honey (1 tbsp): Creates a glossy finish and natural sweetness. I’ve found raw honey adds subtle floral notes that complement the tropical theme beautifully.
- Olive oil (1 tbsp): Prevents sticking and helps conduct heat evenly through the packets. Extra virgin isn’t necessary here; a regular olive oil works perfectly.
- Garlic cloves (2, minced): Provides that aromatic base that enhances the savory elements. Fresh is non-negotiable for me – the pre-minced jars simply don’t deliver the same punch.
- Grated ginger (1 tsp, optional): Adds a warming zing that cuts through richness. I keep ginger in my freezer and grate it while frozen for the finest texture.
- Chicken breasts or thighs (1 lb): The protein canvas for our flavors. I personally prefer thighs for this recipe as they stay juicier in the high heat environment.
- Red bell pepper (1 medium): Offers sweet crunch and vibrant color. I slice them slightly thicker for this recipe so they maintain some texture after cooking.
- Onion (1 medium): Caramelizes beautifully, adding sweetness and depth. I find red onions work wonderfully here, providing a milder flavor when cooked.
- Pineapple chunks (2 cups): The star that makes this dish truly Hawaiian. Fresh delivers the best texture and flavor, but canned works wonderfully in a pinch – just drain thoroughly.
- Salt and pepper: Essential seasoning that brings everything together. I always season chicken separately before adding the sauce for the most balanced flavor profile.
- Cilantro/Green onions (optional garnish): Adds freshness and color contrast. Chopping these just before serving preserves their vibrant flavor and prevents wilting.
- Sesame seeds (optional garnish): Provides subtle nuttiness and elegant presentation. I toast mine briefly in a dry pan to enhance their flavor before sprinkling.
How to Make This Recipe
1. Prepare the Sauce: In a medium bowl, whisk together the Hawaiian-style BBQ sauce, soy sauce, honey, olive oil, minced garlic, and grated ginger until smooth and well combined. The mixture should have a glossy appearance with a rich, aromatic scent.
2. Season the Chicken: Place the bite-sized chicken pieces in a separate bowl and season lightly with salt and pepper. Toss to coat evenly, ensuring each piece has some seasoning.
3. Combine Ingredients: Add about 1/3 of the sauce to the chicken and toss until each piece is coated. In a large bowl, combine the chicken, sliced bell peppers, onions, and pineapple chunks. Pour the remaining sauce over everything and gently toss until evenly coated.
4. Create Foil Packets: Tear off four 12×18 inch pieces of heavy-duty aluminum foil. Divide the chicken and vegetable mixture evenly among the foil pieces, placing the mixture in the center of each foil sheet.
5. Fold the Packets: Bring the long sides of the foil together over the mixture and fold them down twice to seal. Then fold in the short ends twice to complete the packet, leaving some space inside for steam circulation.
6. Cook the Packets:
- For grilling: Preheat grill to medium-high heat (around 400°F). Place packets directly on the grill grates and cook for 15-20 minutes.
- For oven baking: Preheat oven to 400°F. Place packets on a baking sheet and bake for 20-25 minutes.
7. Check for Doneness: Carefully open one packet (watch for hot steam) and check that chicken is cooked through (165°F internal temperature with a meat thermometer) and vegetables are tender.
8. Serve: Carefully open packets (remember, the steam is hot!), sprinkle with chopped cilantro or green onions and sesame seeds if desired. Serve directly in the foil for a fun presentation or transfer to plates.
Expert Cooking Tips
1. I always create a small fold at the center of my foil packets before sealing the edges – this creates a tent effect that allows steam to circulate perfectly around the ingredients.
2. For caramelized pineapple edges, drain canned pineapple thoroughly and pat dry with paper towels before adding to the mixture.
3. Don’t overcrowd your packets! Divide ingredients evenly between four packets for even cooking – overcrowded packets steam rather than roast.
4. The sauce thickens naturally during cooking, but I sometimes reserve 2 tablespoons to drizzle over the finished packets for an extra flavor boost.
5. Slice all vegetables to similar thickness (about 1/4 inch) to ensure everything cooks at the same rate – this is crucial for perfectly tender-crisp vegetables.
Proper Storage
Refrigeration: Store cooled packets in airtight containers for up to 3 days. The flavors actually intensify overnight, making for fantastic leftovers.
Freezing: Freeze cooked and cooled mixture without the foil for up to 2 months. Thaw overnight in refrigerator before reheating for best texture.
Reheating: For best results, reheat in a 350°F oven for 10-15 minutes. Microwave works too, but texture will be softer.
Meal Prep: Prepare packets up to a day ahead, but keep refrigerated and add an extra minute or two to cooking time.
Variations and Substitutions
Protein Swaps: Substitute shrimp (reduce cooking time to 8-10 minutes) or firm tofu (pressed and cubed) for a different protein experience. I find shrimp absorbs the Hawaiian-style flavors beautifully.
Vegetable Variations: Swap in zucchini, yellow squash, or mushrooms based on what’s in season. I particularly love adding snap peas for extra crunch and color.
Heat Level Adjustments: Add 1-2 teaspoons of sriracha or a diced jalapeño to the sauce for a spicy-sweet combination that balances the pineapple perfectly.
Dietary Adaptations: For paleo/Whole30, use a compliant BBQ sauce and substitute coconut aminos for soy sauce. The flavor profile remains intact while meeting dietary needs.
Flavor Boosters: Add a tablespoon of pineapple juice to the sauce or include a splash of rum for an adult version with complex depth.