Pin it
Buckle up for a blast of juicy, sunny vibes at your next cookout. This Hawaiian grilled barbecue chicken packs a smoky sear with sweet pineapple and a gooey glaze. Whenever I make it, there's no way the night stays boring—it's an instant mood booster, whether it's a weeknight or weekend bash.
I came up with this at a family get-together on the fly and everyone couldn't stop talking about how tasty it was. It's now my summer lifesaver when I need something fast that knocks everyone's socks off.
Vibrant Ingredients
- Pineapple rings plus juice: These add plenty of sweetness and moisture. Pick canned pineapple packed in juice, not syrup, for the brightest flavor
- Zucchini: Slice up fresh, heavy zucchini for pops of color and a soft texture
- Soy sauce: Adds that salty punch. If you want less salt, reach for the low sodium version
- Red bell pepper: Brings a little crunch and natural sweetness. Go for peppers that are firm and super shiny
- Green onions, chopped: Sprinkle these for a fresh finish and gentle onion taste. Find ones with crisp green parts
- Barbecue sauce: The heart of the sauce. Use what you like best or pick a smoky one for boldness
- Chicken breasts: Skinless and boneless makes eating easy and grilling speedy. Firm, pink chicken is best
- Minced garlic: Fresh gives max flavor, jarred garlic works if you’re in a pinch
Simple Steps
- Last Touches:
- Open up the hot foil packets (steam alert!). Brush on any sauce you saved and shake on chopped green onion to finish. I like to serve them in the foil—it’s fun and nobody needs extra dishes.
- Seal and Toss on Grill:
- Wrap everything up tight in foil so no sauce oozes out. Put the packets seam side facing up right onto the grill. Close the lid and grill about 13–15 minutes, flipping halfway so everything cooks through.
- Sauce Time:
- Pour lots of the barbecue-pineapple sauce right over the chicken and veggies. Hold back some sauce for using at the end.
- Put Together Your Bundles:
- Set one piece of chicken in the center of each foil sheet. Layer on red bell pepper chunks and some zucchini slices next, then arrange pineapple on top so the chicken soaks up all the flavors.
- Sauce Mix Fix:
- Mix up your barbecue sauce, the juice from the pineapple can, soy sauce, and minced garlic in a bowl. Just use a fork or whisk till smooth and thick.
- Foil Prep:
- Lay out four sheets of sturdy foil. You want them big enough to fold over everything easily. Fire up your grill to medium so it’s heating up while you work.
Pin it
Good Stuff To Remember
- You don’t need any pots or pans (win for easy cleanup!)
- Full of vitamin C and protein
- Mix in different summer veggies if you want to switch it up
I’m obsessed with how juicy the pineapple makes everything. Every bite takes me back to my dad’s backyard cookouts, filled with sunshine, smoky smells, and all-around happy vibes.
Pin it
How To Store
Let things cool off, then move leftovers into a sealed container. Keep 'em in the fridge up to three days. Want to reheat? Snuggle everything back in some foil and warm it on your grill or in the oven so it stays moist.
Easy Swaps
If you’d rather go juicy, boneless chicken thighs fit right in. Out of peppers or zucchini? Use squash or thin asparagus. You can grab honey-style barbecue sauce for a sweeter kick, and toss in fresh pineapple if you have some stashed away.
Serving Ideas
Scoop up some steamed brown or white rice to soak up the saucy goodness. Add grilled corn or cool melon salad and suddenly you’re on vacation without even leaving your yard.
Food Story
This style mixes the sweet island flavors with backyard grilling everybody loves. Pineapple stirred into the salty-sweet sauce is classic Hawaiian flair that’s caught on way past the islands.
Frequently Asked Questions
- → Can I use fresh pineapple instead of canned?
Totally! Just swap canned out for fresh slices. If you need juice, just blend or squeeze a bit of the fresh pineapple.
- → How can I tell if the chicken is fully cooked?
Stick a thermometer in the thickest part. You want it to hit 165°F (74°C). If you cut in and the juices are clear, you’re good.
- → Is there an alternative to grilling this dish?
Toss the foil packs in your oven at 400°F (200°C) for 20-25 minutes. They'll come out just as juicy and done.
- → What sides pair well with this chicken dish?
Rice, grilled corn, or even a cool green salad are awesome alongside. They really let those tropical flavors shine.
- → Can I prepare the foil packs ahead of time?
Yep! Put them together a few hours early, chill in the fridge, and grill when ready for a no-hassle dinner.
- → How do I prevent the foil from tearing on the grill?
Grab the heavy-duty foil or use two layers. That way, juicy goodness stays inside and won’t leak out.