Hawaiian BBQ Chicken & Pineapple Foil Packets
Ingredients:
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 (20 ounce) can pineapple chunks, drained (reserve juice)
1 red bell pepper, chopped
1/2 red onion, chopped
1 cup broccoli florets
1/2 cup cherry tomatoes, halved
1/4 cup soy sauce
1/4 cup honey
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon pineapple juice (reserved from can)
1 teaspoon ground ginger
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon red pepper flakes (optional)
1 tablespoon olive oil
Salt and pepper to taste
Instructions:
1. Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet.
2. In a large bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, pineapple juice, ginger, garlic powder, onion powder, and red pepper flakes (if using).
3. Add the chicken to the bowl and toss to coat evenly with the marinade. Let it marinate for at least 15 minutes, or longer for a more intense flavor.
4. Cut four large sheets of heavy-duty aluminum foil. Divide the marinated chicken evenly among the foil sheets.
5. On top of the chicken in each foil packet, arrange an equal portion of the pineapple chunks, red bell pepper, red onion, broccoli florets, and cherry tomatoes.
6. Drizzle each packet with 1/4 tablespoon of olive oil. Season each packet with salt and pepper to taste.
7. Carefully fold the foil over the ingredients to create sealed packets. Crimp the edges tightly to prevent any juices from leaking out during cooking.
8. Place the foil packets on the prepared baking sheet.
9. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
10. Carefully remove the foil packets from the oven. Let them sit for a few minutes before opening to allow the steam to settle. Be cautious as the steam will be hot.
11. Open the foil packets carefully and serve immediately. Enjoy!
