Grilled Pineapple BBQ Chicken Foil Packets (Easy Summer Dinner!)
When life gets busy but you still want something tasty for dinner, these Grilled Pineapple BBQ Chicken Foil Packets are a total lifesaver. Everything cooks together in foil, which means less cleanup and more time to relax. And with that sweet pineapple flavor mixed with savory BBQ sauce, it’s a meal even the kids will enjoy.
If you remember, I did another foil packet dinner before this one. It’s the Sausage Foil Packet Dinners with Corn and is a really popular one the blog!
Ingredient Notes
Again, like a lot of my recipes, you will likely have all the ingredients on hand in your pantry. You will need:
- ✅ Chicken – Boneless, skinless chicken breasts are perfect, but thighs work great too.
- ✅ Pineapple – Fresh or canned will both do the trick.
- ✅ BBQ Sauce – Go with your favorite for the best flavor.
- ✅ Onion – Adds that nice savory touch.
- ✅ Bell Peppers – Any color you love works here.
- ✅ Liquid Smoke – Totally optional, but gives it that grilled taste.
- ✅ Seasonings – Garlic, salt, and pepper to keep it simple and tasty.
Please refer to the printable recipe card below for exact amounts, detailed instructions, and helpful tips to make this recipe perfect every time.
What to Know Before You Start
- The Chicken: Boneless, skinless chicken breasts are my go-to here. They cook evenly, soak up all the flavors, and stay tender inside the foil. If you’re more of a thigh person, go for boneless, skinless thighs and just know they might need a little extra cook time if they’re big and chunky. Either way, you’re getting juicy bites every time.
- The Pineapple: Fresh is amazing (hello, summer vibes!), but canned totally works and is way easier. If you’re using canned, just drain it well ’cause you don’t want your foil packet turning into a chicken soup situation. Pineapple gives that sweet, tangy punch that makes the BBQ sauce sing.
- The Sauce: Your favorite BBQ sauce is the star here, so don’t settle. Sweet, smoky, spicy or just pick whatever makes you happiest. Liquid smoke is the secret sidekick if you want that extra “just came off the grill” flavor, especially if you’re baking them in the oven.
- Foil Power: Use heavy-duty foil if you’ve got it. It keeps all the juices locked in and saves you from mid-cook leaks. Also, it makes cleanup basically nonexistent, which is the real win here!
- Meal Prep Magic: You can prep these ahead and freeze them, but here’s the trick…skip adding the sauce until cook day. That way, you avoid the watered-down sauce situation. Trust me, your taste buds will thank you.
Next, I’d wrap the foil packets up as if you were going to cook them. Place them in a heavy-duty freezer bag or container and freeze them up to 1-2 months.
To cook them, thaw them the night before, and before you’re going to cook them, open the foil and put in the sauce over the top.
Wrap them back up and you’re off to the races!
Serving and Leftovers Ideas
When these BBQ chicken foil packets come out of the oven (or off the grill), I usually serve them just as they are , juicy chicken, sweet pineapple, and all that saucy goodness right from the foil. No extra sides needed, but if you’re feeling fancy, add some rice, roasted potatoes, or a quick garden salad.
Leftovers? Oh, the possibilities. Shred the chicken and pile it on toasted buns for an easy BBQ chicken sandwich.
Chop it up and toss into a salad for a sweet and smoky twist. Or wrap it in a tortilla with cheese for a next-day quesadilla that tastes like you actually planned it. If you’re thinking ahead, portion and freeze the chicken (without the pineapple) for quick weeknight dinners later.
Well, I hope you give this really delicious and easy recipe a try. I love that you can make it in the oven or pop it on the grill, either way it turns out so tasty and so simple. If you have any questions or just wanna say hi, drop a comment below or send me an email at [email protected]. I’d love to hear from you
~Joanne
Zesty Pineapple Chicken Foil Packets
Smoky and zesty pineapple chicken foil packets are perfect for a quick-to-assemble dinner. Grill them on the BBQ or bake them in the oven, and they practically cook themselves. Serve with rice, potatoes, or even a fresh salad, and you’ve got a crowd-pleaser!
Ingredients
- 4 chicken breasts, skinless, boneless
- 1 can pineapple chunks or tidbits, drained
- 1 sweet pepper – red, yellow, or green (your choice)
- ½ large onion, diced
- 2-3 drops liquid hickory smoke (optional)
- 1 cup favorite BBQ sauce
- Garlic powder, salt, and pepper (as desired)
Instructions
1. Preheat the oven to 350°F.
2. Dice up the pepper, onion, and pineapple. (See notes about pineapple size.)
3. Season the chicken breasts with salt, pepper, and garlic powder.
4. Divide the peppers and onions evenly between four large pieces of foil. (See notes about foil.)
5. Place the seasoned chicken on top of the peppers.
6. Divide the BBQ sauce evenly between the four chicken breasts, spreading it all over the tops. (See notes about adding hickory smoke.)
7. Divide the pineapple evenly and place it on top of the chicken.
8. Fold each foil packet so the seam is at the top and fold over to seal.
9. Place the packets on a baking tray (or directly on the grill) and cook for 30–35 minutes, or until the chicken reaches an internal temperature of 180°F.
10. Remove from the oven or grill and let rest for 5 minutes.
11. Serve with rice, potatoes, or a salad, and enjoy!
Notes
1. Pineapple size – If your pineapple chunks are on the larger side, feel free to cut them down a bit so they fit nicely in the packet. I don’t mind them big and chunky, but it’s totally up to you.
2. Foil quality – If you’re using the grill, go for a heavy-duty foil to prevent burning on the bottom.Thin foil + high heat = not fun.
3. Hickory smoke – If using, stir the drops into your BBQ sauce before spooning it over the chicken. It adds a great smoky depth but is totally optional.
Storage and Freezing
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Keep the chicken and veggies together so they stay moist.
- You can freeze cooked packets. Let them cool completely, then wrap each packet in plastic wrap, pop them into a freezer bag, and freeze for up to 2 months. When you’re ready to eat, thaw overnight in the fridge and reheat in the oven at 325°F until warmed through.
Meal Prep Tip
- You can assemble these packets a day ahead (uncooked) and keep them in the fridge. Perfect for camping trips or busy weeknights when you want dinner ready to go.
Nutrition Information:
Yield: 4 Serving Size: 1 breastAmount Per Serving: Calories: 356Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 102mgSodium: 876mgCarbohydrates: 38gFiber: 2gSugar: 29gProtein: 39g
***DON’T FORGET TO PIN THIS ZESTY PINEAPPLE CHICKEN FOIL PACKETS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!***
