Grilled Hawaiian BBQ Chicken and Pineapple Foil Packets Recipe

Why You’ll Love This Recipe

If you’re craving a meal that screams summer and brings a tropical twist to your dinner table, then this Grilled Hawaiian BBQ Chicken and Pineapple Foil Packets recipe is your new go-to! It’s a sweet, smoky, and savory combination that brings the flavors of a backyard luau straight to your plate – no plane ticket required.

Here’s why this recipe is a crowd-pleaser:

Prep is a breeze: Toss everything into a foil packet and let the grill (or oven) do the magic.
Cleanup is minimal: Since everything cooks inside the foil, you’ll barely dirty a dish.
Flavor-packed: The BBQ sauce and pineapple create a perfect balance of sweet and tangy.
Customizable: Add your favorite veggies or swap proteins easily.
Perfect for any occasion: Weeknight dinners, summer BBQs, camping trips — you name it!

This recipe is a lifesaver when you want something tasty and exciting but don’t want to stand over a stove. It’s one of those meals where every bite is juicy, flavorful, and comforting.

Essential Tools and Equipment

You don’t need a fancy kitchen to make these foil packets. Here’s what you’ll need:

Aluminum foil (heavy duty preferred)
Grill or oven
Mixing bowls
Cutting board and sharp knife
Tongs or spatula for flipping
Measuring cups and spoons

Optional but helpful:

Grill-safe tongs for turning packets
Brush for spreading BBQ sauce evenly

Preparation Tips

Want your foil packets to come out perfect every time? Here are some tips to help you win dinner tonight:

Cut ingredients evenly: Keep your chicken and veggies roughly the same size so they cook at the same rate.
Double wrap the foil: Prevent leaks and burnt edges by using a double layer of foil when grilling.
Let the flavors soak in: Toss everything in the BBQ sauce and let it marinate for 15–30 minutes for extra flavor.
Precook hard veggies: Potatoes or carrots? Parboil them first to avoid raw bites.
Label your packets: If everyone wants something different, mark each packet with initials using a Sharpie.

Pro tip: You can assemble packets ahead of time and store them in the refrigerator for up to 24 hours. Ideal for prepping before a BBQ party!

Ingredients List

Here’s everything you need to create this sweet and smoky flavor bomb. Serves 4.

4 boneless, skinless chicken breasts (or thighs, if preferred)
1½ cups pineapple chunks (fresh or canned, drained)
1 large red bell pepper, chopped
1 small red onion, sliced into strips
1½ cups barbecue sauce (Hawaiian-style or your favorite brand)
1 tbsp soy sauce (adds depth)
1 tsp garlic powder
¼ tsp ground ginger
Salt and pepper to taste
2 tbsp olive oil
Fresh chopped cilantro or green onions for garnish (optional)

Step-by-Step Directions

Follow these simple steps to assemble and cook your Hawaiian BBQ chicken foil packets:

Preheat your grill to medium heat — around 375°F. If using an oven, preheat to 400°F.
In a large bowl, combine BBQ sauce, soy sauce, garlic powder, and ground ginger. Stir well.
Add the chicken breasts to the bowl and coat thoroughly with marinade. Let sit for 15–30 minutes for best results.
While chicken marinates, chop your veggies and pineapple. Set aside.
Cut four large sheets of aluminum foil (about 12″x18″). Lightly brush the center of each with olive oil to prevent sticking.
Place a marinated chicken breast in the center of each foil sheet.
Top chicken with equal portions of pineapple chunks, red bell pepper, and sliced onions.
Spoon 1–2 tbsp of extra BBQ sauce over each packet if you love extra sauciness.
Fold up the sides of the foil and seal the edges tightly to form a packet.
Place foil packets on the grill, cover, and cook for 20–25 minutes. Flip halfway if needed. Internal temp should reach 165°F.
If you’re baking them, place packets on a baking sheet and cook for 25–30 minutes until the chicken is fully cooked.
Remove from heat and let rest for 5 minutes. Carefully open packets — watch out for hot steam!
Garnish with fresh cilantro or green onions if desired and serve!

Common Mistakes to Avoid

Even simple recipes can go sideways without a little caution. Let’s dodge those dinner disasters:

Overcrowding packets: Allow space for heat to circulate; otherwise, things may steam or cook unevenly.
Skipping the marinade: Don’t rush this step — it adds layers of flavor and keeps the chicken juicy.
Using thin foil or tearing holes: Leaky packets can cause a mess and dry out your food. Use quality, heavy-duty foil.
Cooking on direct high flame: Too much heat can scorch the packet. Use medium heat to cook things through gently.

Best Side Dishes

Looking to round out your Hawaiian BBQ meal? Here are some side dish ideas that pair like a dream:

Coconut rice: Creamy, slightly sweet, and super tropical – perfect for soaking up that BBQ sauce.
Grilled corn on the cob: Adds a smoky sweetness and crunch. Bonus? You can grill it alongside your packets.
Macaroni salad: A Hawaiian plate lunch staple with creamy dressing and chilled pasta – it’s a cooling contrast to the hot BBQ.
Mango salsa: Sweet and spicy, this salsa adds a zesty flair and vibrant color to your plate.

Expert Recipe Tips

Want to take your Hawaiian chicken foil packets to the next level? Here’s how:

Add some heat: For a spicier version, mix a little Sriracha or crushed red pepper flakes into your BBQ sauce.
Make it vegetarian: Swap chicken for tofu or portobello mushrooms and stick to the same marinade and veggies.
Try skewers: If foil packets aren’t your thing, thread everything on wooden skewers and grill kebab-style!
Use fresh pineapple: It’s sweeter and juicier than canned. If you must use canned, go for chunks in juice, not syrup.
Don’t toss extra sauce: Warm it up and drizzle over the chicken just before serving. Trust me, it’s the cherry on top!

Storage and Reheating Instructions

Got leftovers? Lucky you! Here’s how to make them last:

Storage: Store cooled leftovers in an airtight container in the fridge for 3–4 days.
Reheat (microwave): Cover with a damp paper towel and microwave in 30-second increments until heated through.
Reheat (oven): Wrap in foil again and heat in a 350°F oven for about 10–15 minutes.
Freezing: You can freeze uncooked packets for up to 3 months. Thaw overnight in the fridge before grilling.

Frequently Asked Questions (FAQs)

Can I bake these in the oven instead of grilling?

Absolutely! If it’s raining or you don’t feel like firing up the grill, just pop the foil packets on a baking sheet and cook at 400°F for 25–30 minutes.

What type of BBQ sauce should I use?

A Hawaiian-style or sweet BBQ sauce works beautifully. But you can use any brand or flavor you enjoy — smoky, spicy, even honey mustard!

Can I use other vegetables?

Totally! Try zucchini, chopped carrots, mushrooms, or even sweet potatoes — just be mindful of cooking times.

What’s the best cut of chicken to use?

Boneless, skinless breasts are lean and cook evenly. However, boneless thighs are juicier and more forgiving if slightly overcooked.

Can I prep this recipe ahead of time?

Yes! You can assemble the foil packets up to 24 hours in advance and store them in the fridge. Great for meal prep or busy weeknights.

Final Thoughts

Grilled Hawaiian BBQ Chicken and Pineapple Foil Packets bring the sunshine straight to your plate. With their bold, tropical flavors and easy prep, these foil packets are perfect for sunny days, family BBQs, or even cozy nights indoors.

Whether you’re hosting a backyard party or want a no-fuss dinner with big island vibes, this recipe delivers. Try it once, and you’ll be hooked!

Ready to bring a taste of Hawaii home? Give this recipe a try, and let me know how it turned out in the comments. Don’t forget to snap a picture and tag me on social — I’d love to see your creation!

✨ Mahalo and happy grilling! ✨

Want even more easy, foil-packet dinner inspiration? Check out our other crowd-favorite: [Lemon Garlic Shrimp Foil Packets](#) for a seafood twist!