Grilled Foil Packet Hawaiian Chicken

Grilled Foil Packet Hawaiian Chicken served over farro.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Grilled Foil Packet Hawaiian Chicken Recipe is perfect for summer. Assemble the packets quickly, toss them on the grill and dinner is served! Plus, cleanup is a breeze and the leftovers are great for lunch!


  • 1.25 pounds boneless, skinless True Goodness chicken breasts
  • 1 large red bell pepper
  • 1 (20 oz) can pineapple chunks in 100% juice (reserve juice)
  • 1 tsp Chicken seasoning (I use salt-free)
  • 1 Tbsp freshly squeezed lime juice
  • 2 Tbsp BBQ sauce
  • 2 Tbsp ketchup
  • 2 Tbsp pineapple juice
  • 2 cloves garlic
  • green onions to garnish


  1. Preheat grill to medium.
  2. Cut chicken into bite-sized chunks and sprinkle with chicken seasoning.
  3. Cut bell pepper into large chunks (similar in size to pineapple and chicken pieces)
  4. Drain pineapple and reserve juice.
  5. Tear 4 large pieces of heavy duty aluminum foil. 
  6. Divide chicken evenly between 4 pieces. 
  7. Divide pineapple chunks and pepper pieces evenly and place on top of chicken. 
  8. In a small bowl, combine lime juice, bbq sauce, ketchup, pineapple juice and garlic. Stir until well combined. Taste and add additional pineapple juice if desired.
  9. Pour sauce mixture evenly over chicken mixtures. 
  10. Pull sides of aluminum foil to meet in the middle and fold over several times. Fold each of the ends in toward the middle at least 2 times. 
  11. Place foil packets on grill (medium on my grill is about 425 degrees F) and cook 12 minutes. Carefully open one packet and temp chicken to ensure it has reached 165 degrees F. 
  12. Remove from grill and serve in foil packets or transfer to plates. Garnish with green onions. 


You could use fresh pineapple and sub orange juice for pineapple juice.

I served mine over farro. You could also use rice, cauliflower rice or lettuce.