Hawaiian BBQ Chicken and Pineapple Foil Packets
This Hawaiian BBQ Chicken and Pineapple Foil Packet recipe is a delicious blend of smoky barbecue, juicy chicken, and tropical sweetness.
Cooked in convenient foil pouches, it’s perfect for the oven, grill, or even over a campfire — making cleanup a breeze and flavor the star.
Why You’ll Love This Recipe
Easy to prep and clean up – Foil packets mean less mess and minimal dishes.
Sweet + savory perfection – The combo of BBQ sauce and pineapple creates irresistible flavor.
Customizable – Works with chicken breasts, thighs, and your favorite veggies.
Perfect for grilling season or indoor baking – Flexible cooking options make it great year-round.
Family-friendly – Kids and adults love the bold but balanced flavors.
Key Ingredients
Chicken breasts or thighs – A lean protein base that stays juicy inside the foil.
Bell peppers and red onion – Bring color, crunch, and flavor.
Pineapple chunks – Add natural sweetness and a tropical twist.
BBQ sauce + pineapple juice – The heart of the Hawaiian-style flavor.
Soy sauce and ginger – For umami depth and zing.
Olive oil and spices – Tie everything together with richness and a bit of smoky kick.
Hawaiian BBQ Chicken & Pineapple Foil Packets
Bursting with sweet and smoky flavor, these easy foil packets combine juicy chicken, vibrant veggies, and pineapple chunks in a tropical barbecue sauce. Whether baked or grilled, this no-mess meal is perfect for busy weeknights or summer cookouts.
Ingredients
For the Chicken & Veggies
4 boneless, skinless chicken breasts or thighs (about 1½ lbs)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ red onion, thinly sliced
2 cups fresh pineapple chunks (or canned in juice, drained)
1 tablespoon olive oil
Salt & black pepper, to taste
1 teaspoon garlic powder
1 teaspoon smoked paprika (optional)
For the Hawaiian BBQ Sauce
½ cup barbecue sauce (your favorite kind)
2 tablespoons pineapple juice (from the can or fresh)
1 tablespoon soy sauce or coconut aminos
1 tablespoon brown sugar or honey (optional, for added sweetness)
½ teaspoon ground ginger (or 1 teaspoon fresh grated)
Instructions
1. Preheat Your Oven or Grill
For oven: Preheat to 400°F (200°C).
For grill: Preheat to medium-high and lightly oil the grates.
2. Make the BBQ Sauce
In a small bowl, whisk together the barbecue sauce, pineapple juice, soy sauce, sweetener (if using), and ginger.
Adjust the sweetness or tanginess to your liking. Set aside.
3. Prep the Ingredients
Pat the chicken dry and season both sides with salt, pepper, garlic powder, and paprika.
Toss the bell peppers, onion, and pineapple chunks with olive oil.
4. Assemble the Foil Packets
Tear four large sheets of heavy-duty aluminum foil (about 12×18 inches each). In the center of each sheet, place a chicken breast.
Top with a generous handful of vegetables and pineapple.
Spoon 2–3 tablespoons of the Hawaiian BBQ sauce over each portion.
Fold the foil into a sealed packet, tightly crimping the edges to lock in the juices.
5. Cook the Packets
Oven Method: Place packets on a baking sheet and bake for 25–30 minutes, or until the chicken reaches 165°F internally.
Grill Method: Place packets directly on the grill and cook for 20–25 minutes, flipping halfway through.
6. Serve & Enjoy
Carefully open each packet—watch out for the hot steam!
Garnish with green onions, sesame seeds, or fresh herbs.
Serve over rice, quinoa, or cauliflower rice, with a squeeze of lime for extra zing.
Recipe Notes
Use heavy-duty foil: Regular foil may tear or leak. For best results, use heavy-duty aluminum foil or double-layer standard foil to prevent messes.
Cut ingredients evenly: Slice the vegetables and pineapple into similar-sized pieces to ensure even cooking alongside the chicken.
Marinate for extra flavor: For deeper flavor, marinate the chicken in the Hawaiian BBQ sauce for 30 minutes to an hour before assembling the foil packets.
Don’t overstuff the packets: Keep portions manageable so everything cooks evenly and steam circulates properly inside.
Customize the spice level: Add a pinch of red pepper flakes or a dash of hot sauce to the BBQ sauce if you prefer a spicier version.
Check for doneness: Always check the internal temperature of the chicken with a meat thermometer — it should reach 165°F for safe consumption.
Get extra char: For a caramelized finish, carefully open the foil packets during the last few minutes of cooking and broil or grill uncovered for 2–3 minutes.
Grill tip: If grilling, keep the lid closed as much as possible to trap heat and cook the chicken through more evenly.
Nutrition Information
(per foil packet; approx.)
Calories: 390 | Protein: 32g | Carbohydrates: 25g | Fat: 17g | Sugar: 16g | Fiber: 3g | Sodium: 640mg
Kitchen Equipment Needed
Cutting board & sharp knife
Mixing bowls
Measuring cups & spoons
Tongs
Heavy-duty aluminum foil
Baking sheet (if using oven)
Grill or oven
Recipe Swaps and Variations
Chicken swap: Try boneless pork chops or salmon for a twist.
Vegetarian version: Use tofu or tempeh and bulk up the veggies.
Low-carb option: Skip the brown sugar/honey and serve over cauliflower rice.
Spicy version: Add sriracha or crushed red pepper to the sauce.
Sauce twist: Use teriyaki or mango habanero instead of BBQ sauce.
How to Store Leftovers
Refrigerator: Store cooked contents (minus the foil) in an airtight container for up to 4 days.
Freezer: You can freeze the uncooked foil packets for up to 2 months; thaw overnight before cooking.
Reheat: Warm in the microwave or oven at 350°F until heated through.
Food and Drink Pairings
Serve with: Steamed white rice, coconut rice, or quinoa.
Side ideas: Grilled corn, coleslaw, or a cucumber salad.
Drinks: Pineapple iced tea, crisp white wine (like Riesling), or a light lager.
Dessert: Tropical fruit salad, mango sorbet, or coconut cream pie.
Frequently Asked Questions:
Can I make this ahead of time?
Yes! Assemble the foil packets up to a day in advance and refrigerate until ready to cook.
Can I use frozen pineapple?
You can, but thaw it first and pat dry to avoid excess moisture.
Is this dish gluten-free?
It can be! Just use gluten-free BBQ sauce and tamari instead of soy sauce.
Can I bake this without foil?
Yes, you can bake everything in a covered baking dish or Dutch oven, but the foil helps lock in steam and flavor.
What if I don’t like pineapple?
You can substitute with mango or skip the fruit altogether for a more classic BBQ chicken flavor.
How do I keep the foil packets from leaking?
Use heavy-duty foil and fold the edges tightly. Double-layer the foil if needed for extra security.
How do I know the chicken is fully cooked?
Use a meat thermometer — it should read 165°F at the thickest part of the chicken.
Can I cook multiple packets at once?
Absolutely! Just be sure they’re spaced out evenly on the grill or baking sheet for even cooking.
Should I flip the packets on the grill?
Yes, flipping halfway through helps cook the chicken evenly and caramelize the sauce.
Can I add rice directly to the packet?
It’s not recommended unless the rice is pre-cooked, as raw rice needs more liquid and time.