Ingredients

The following ingredients have 4 Servings
  • 4 boneless skinless chicken breast
  • salt & pepper
  • 1 red pepper, cut into large cubes
  • 1 zucchini, cut into 1/2″ slices
  • 1/2 red onion, cut into large cubes
  • 8 pineapple slices (fresh or canned)
  • 1/4 cup sliced green onion
  • optional: chopped parsley to garnish
  • 1/2 cup favorite bbq sauce (I used Stubbs BBQ)
  • 1/4 cup pineapple juice
  • 2 tablespoons tamari (or soy sauce)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground clove
  • 2 garlic cloves, minced

Instruction

  • Heat grill to medium high heat, about 375-400°F.
  • To a small bowl add bbq sauce, pineapple juice, tamari sauce, smoked paprika, ground clove and garlic, Whisk together.
  • Lay out 4 sheets of heavy duty tin foil, enough to wrap the chicken and veggies. (I did about 1 foot long) Place chicken in the center of tin foil and then divide the veggies and pineapple slices evenly into each packet.
  • Brush the chicken with half the Hawaiian BBQ Sauce. (make sure to separate the mixture if you are using a brush, don’t want to dip the brush into the marinade and then onto the raw chicken, no bueno)
  • Close up the tin foil around the chicken and veggies to create a packet.
  • Place tin foil packets on grill and grill for 13-15 minutes or until internal temperature of the chicken is 165°F.
  • Remove from grill and let rest. When ready to serve, brush chicken and veggies with remaining sauce, garnish with chopped green onions and parsley.