Hawaiian BBQ Chicken and Pineapple Foil Packets are the perfect blend of sweet, savory, and smoky. Picture tender chicken, tangy BBQ sauce, and juicy pineapple all cooked together in a simple, mess-free foil packet. I made it once, and it’s become a favorite for grilling season!
The chicken is cooked in its own flavorful juices, absorbing the sweetness of the pineapple and the smoky BBQ sauce. It’s easy to prep, toss on the grill, and enjoy the delicious tropical flavors in every bite. Plus, the cleanup is a breeze!
If you love grilled meals with bold, tropical flavors, these foil packets are perfect for you. Great for summer BBQs, camping trips, or even a quick weeknight dinner. I always make extra—everyone goes back for seconds!
Let’s get grilling! These Hawaiian BBQ chicken and pineapple foil packets are easy to make, delicious, and fun. You’ll love how simple and flavorful this meal is!
Why You’ll Love This Recipe
- Complete Meal in a Pouch: Protein, fruit, and veggies all in one—no extra sides needed.
- Bold Island Flavor: That tangy-sweet Hawaiian BBQ sauce paired with pineapple brings a tropical feel to every bite.
- Customizable: Make it your own with different veggies, sauces, or even shrimp instead of chicken.
- Meal Prep Friendly: Assemble ahead of time, refrigerate, then grill or bake when ready.
- Minimal Cleanup: Foil packets = no pots, no pans, no stress.
What You Need to Know Before You Start
Prep Time: 20 minutes
Cook Time: 25 minutes (grill or oven)
Total Time: ~45 minutes
Servings: Makes 4 full foil packets—ideal for 4 people as a full meal. Easily doubled.
Difficulty: Beginner-friendly, great for camping, grilling, or lazy weeknights.
Required Kitchen Tools
- Aluminum foil (heavy-duty recommended)
- Cutting board and knife
- Mixing bowl
- Tongs or spatula
- Grill or oven
- Optional: Baking sheet (for oven method)
Ingredients
Here’s everything you need to make these juicy, saucy foil packets:
For the Chicken & Vegetables:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup pineapple chunks (fresh or canned, drained well if canned)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- ½ red onion, thinly sliced
For the Hawaiian BBQ Sauce:
- ½ cup Hawaiian-style BBQ sauce (store-bought or homemade)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp garlic powder
- ½ tsp ground ginger
- Salt and pepper, to taste
For Serving (Optional):
- Steamed rice or quinoa
- Sliced green onions or sesame seeds for garnish
Variations for Hawaiian BBQ Chicken Foil Packets
- Add Zucchini or Mushrooms: Works beautifully if you want more veggies.
- Spicy Twist: Stir in sriracha or red chili flakes for heat.
- Use Shrimp Instead of Chicken: Reduce cooking time to 10–12 minutes on the grill.
- Make it Vegan: Swap chicken for tofu and use a vegan BBQ sauce.
- Tropical Touch: Add mango slices or shredded coconut on top before serving.
How to Make Hawaiian BBQ Chicken and Pineapple Foil Packets — Step-by-Step Instructions
1. Preheat and Prep
If you’re using the oven, preheat to 400°F (200°C).
If using a grill, preheat to medium-high heat (around 400°F).
While that’s heating, tear off 4 large sheets of heavy-duty aluminum foil (about 12–14 inches long each).
2. Combine Sauce Ingredients
In a small bowl, whisk together:
- Hawaiian BBQ sauce
- Soy sauce
- Sesame oil
- Garlic powder
- Ground ginger
Taste the sauce and adjust with a pinch of salt and pepper if needed.
3. Assemble the Packets
On each piece of foil, layer the following:
- A portion of chicken (about 1/4 of total)
- A handful of pineapple chunks
- Chopped red and green bell peppers
- Sliced red onion
Drizzle 2–3 tablespoons of the BBQ sauce mixture over each pile. Gently toss the contents with clean hands or a spoon to coat everything evenly.
4. Fold the Foil
Fold the sides of the foil inward over the filling, then fold in the top and bottom to seal the packet completely. Make sure no juices can escape.
Cooking Instructions
Grill Method
- Place the sealed foil packets directly on the grill grates.
- Cook for 20–25 minutes, flipping once halfway through.
- Carefully open one packet and check the chicken’s internal temperature (should be at least 165°F).
Oven Method
- Place foil packets on a baking sheet and bake for 25 minutes.
- Check for doneness by opening a packet and using a thermometer to ensure the chicken is fully cooked.
Let the packets rest for about 3–5 minutes before opening to allow the juices to settle.
How to Serve Hawaiian BBQ Chicken
- With Rice or Quinoa: Spoon the contents over steamed white rice, jasmine rice, or fluffy quinoa.
- Over Salad Greens: Turn it into a warm BBQ chicken salad with a tangy vinaigrette.
- As-Is: The foil packet makes for a fun, mess-free meal — just open and eat!
Storing Hawaiian BBQ Chicken Foil Packets
- Fridge: Store leftovers (still in foil or transferred to an airtight container) in the refrigerator for up to 3–4 days.
- Reheating: Warm in a 350°F oven for 10–15 minutes or microwave until heated through. Add a splash of water or sauce to prevent dryness.
- Freezer: Freeze uncooked, assembled packets for up to 2 months. Thaw overnight in the fridge before cooking.
Tips and Tricks for Success
- Cut Everything Evenly: Uniform chicken and veggie sizes ensure even cooking.
- Don’t Overfill Foil: Leave space for steam to circulate, or the chicken might cook unevenly.
- Use Heavy-Duty Foil: It holds up better on the grill and prevents tearing or leaking.
- Add Sauce Last Minute (Optional): If you like extra glaze, brush on more BBQ sauce after cooking.
- Make It a Meal Prep Favorite: Chop all ingredients and mix the sauce the night before—packet assembly will take under 5 minutes the next day.
Nutrition (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 360 |
| Protein | 32g |
| Carbohydrates | 24g |
| Sugars | 14g |
| Fat | 16g |
| Saturated Fat | 3g |
| Fiber | 3g |
| Sodium | 690mg |
| Cholesterol | 78mg |
Note: Nutrition may vary depending on sauce brand and add-ons like rice.
Hawaiian Bbq Chicken And Pineapple Foil Packets
Course: Chicken Recipes, Dinners20
minutes25
minutes360
kcalIngredients
- For the Chicken & Vegetables:
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 cup pineapple chunks (fresh or canned, drained)
1 red bell pepper, chopped
1 green bell pepper, chopped
½ red onion, sliced
- For the Hawaiian BBQ Sauce:
½ cup Hawaiian BBQ sauce
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp garlic powder
½ tsp ground ginger
Salt and pepper, to taste
- For Serving (Optional):
Cooked rice or quinoa
Sliced green onions or sesame seeds
Directions
- Preheat Grill or Oven to 400°F. Tear four 12–14 inch sheets of heavy-duty foil.
- Make the Sauce: Whisk BBQ sauce, soy sauce, sesame oil, garlic powder, and ground ginger in a bowl.
- Assemble Packets: Divide chicken, pineapple, peppers, and onions evenly among the foil sheets. Drizzle with sauce and toss gently.
- Seal Packets: Fold foil over the contents to seal tightly.
- Grill Method: Grill packets 20–25 minutes, flipping halfway through.
Oven Method: Bake packets on a sheet pan for 25 minutes. - Check Doneness: Chicken should reach 165°F inside. Let rest 5 minutes before opening.
- Serve: Open packets carefully and serve with rice or as-is. Garnish if desired.
Hawaiian BBQ Chicken FAQs
Can I make these ahead of time?
Yes! Assemble the packets and refrigerate for up to 12 hours. Cook when ready.
What BBQ sauce works best?
A Hawaiian-style BBQ sauce with pineapple or mango notes works best, but regular BBQ sauce with a touch of honey or brown sugar also works.
Can I bake these without foil?
Yes, place all ingredients in a baking dish, cover with foil, and bake at 400°F for 25–30 minutes.
What veggies can I swap in?
Try zucchini, mushrooms, snap peas, or baby corn. Just keep the size small for even cooking.
Conclusion
This Hawaiian BBQ Chicken and Pineapple Foil Packets recipe is a go-to when you want big flavor, low cleanup, and easy cooking—whether you’re grilling on the patio or baking indoors. It’s flexible, family-friendly, and perfect for meal prep, camping, or quick weeknight dinners. It’s a tropical twist that makes chicken feel new again.