Cooking over the campfire is our favorite thing to do, and throwing everything into a foil pack makes it so easy! These foil packs are healthy, packed with flavor, and so fun to cook on the grill and eat outside! The flavorful barbecue chicken and colorful veggies cook up beautifully in foil packs. They make for a super easy clean-up and that’s always a bonus! They can be cooked on the outdoor grill or baked in your oven if that’s what you prefer.
- 4 boneless skinless chicken breasts, cut in 1-inch pieces
- 2 cups barbecue sauce
- 2 cups drained pineapple tidbits
- 1 red bell pepper, diced
- 1 small red onion, diced
- Heat oven to 375°F. Cut 4 large sheets of foil; arrange singly on flat surface.
- In medium bowl, toss together 4 boneless skinless chicken breasts, cut in 1-inch pieces, and 2 cups barbecue sauce until chicken is fully coated.
- Divide chicken pieces evenly among sheets of foil. Divide 2 cups drained pineapple tidbits, 1 bell pepper, diced, and 1 small red onion, diced, evenly over chicken on foil sheets.
- Bring up 2 sides of foil over chicken so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.
- Bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). To grill, place foil packs on preheated grill. Cook 10 minutes. Turn packs over; cook 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
- Garnish with chopped fresh cilantro, if desired.
- You could use green or yellow bell pepper in this foil pack, if that’s what you have on hand.
- Spray the inside of foil packs with cooking spray to prevent your food from sticking to the foil while it cooks.
- For best results, use heavy-duty aluminum foil and seal your packs well to cut down on the potential for tears and leakage.
- Turning your foil packs while they cook is important to evenly cook through its contents.