Here’s a simple and flavorful pineapple chicken foil packets recipe that’s great for the grill, oven, or campfire.
Pineapple Chicken Foil Packets
Ingredients (4 servings)
4 boneless, skinless chicken breasts (or thighs)
2 cups fresh pineapple chunks
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small red onion, sliced
2 cloves garlic, minced
¼ cup soy sauce
2 tablespoons honey or brown sugar
1 tablespoon olive oil
1 teaspoon grated fresh ginger (optional)
Salt and black pepper, to taste
Chopped green onions and sesame seeds for garnish (optional)
Instructions
Prepare the sauce
In a small bowl, mix soy sauce, honey, olive oil, garlic, and ginger.
Assemble the packets
Cut four large sheets of heavy-duty aluminum foil.
Place a chicken breast in the center of each sheet.
Season lightly with salt and pepper.
Divide pineapple, bell peppers, and onion evenly among the packets.
Spoon the sauce over each packet.
Seal
Fold the foil over the ingredients and crimp the edges tightly to create sealed packets.
Cook
Grill: Cook over medium-high heat for 18–22 minutes.
Oven: Bake at 400°F (200°C) for 25–30 minutes.
Campfire: Place on hot coals for about 20–25 minutes, turning once.
Check doneness
Chicken should reach an internal temperature of 165°F (74°C).
Serve
Carefully open packets (steam will be hot).
Garnish with green onions and sesame seeds.
Serve over rice, quinoa, or cauliflower rice.
Variations
Add broccoli florets, snap peas, or zucchini.
Use teriyaki sauce instead of the soy-honey mixture.
Add a pinch of red pepper flakes for heat.
Substitute shrimp and reduce cooking time to 10–12 minutes.
Make-ahead tip: Assemble the packets up to 24 hours in advance and refrigerate until ready to cook.
