Easy Hawaiian Chicken Packets Recipes

HAWAIIAN CHICKEN FOIL PACKETS

Steps:

• Preheat the grill to medium or 350 degrees F. In two thin (or 1 heavy) sheets of aluminum foil, place 1 chicken breast each and season with salt and pepper. Place 2 - 3 pineapple slices on top of each chicken breast. Divide and top pineapple slices with the onion and sweet pepper
• In a bowl, combine the bbq sauce, soy sauce, and garlic.
• Pour the sauce evenly over both foil packets, but reserve ¼ cup and set aside.
• Seal the contents of the foil packets and place on the grill. Grill the packets for 10 - 13 minutes or until the chicken is cooked through. Flip the packets halfway through grilling.
• When cooking time is up, open the packets and drizzle in the rest of the sauce remaining.

EASY HAWAIIAN CHICKEN

Steps:

• Heat canola oil in a skillet over medium heat. Add onion rings and cook and stir for 3 minutes. Pour in chicken broth, pineapple juice, and lemon juice carefully. Bring to a boil.
• Mix soy sauce with cornstarch and dry mustard in a bowl. Add to the sauce in the skillet, stirring until clear and thickened, 2 to 3 minutes.
• Place chicken thighs in the sauce. Cover and simmer, stirring occasionally to prevent sticking, until chicken juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Add pineapple chunks and bell pepper to chicken; simmer until tender, about 5 minutes more.

BBQ HAWAIIAN CHICKEN FOIL PACKETS {GRILL OR OVEN}

Steps:

• Preheat a grill to medium heat (I use 375 degrees F on my pellet grill) or oven to 400 degrees F.
• For the seasoning rub, in a small bowl, combine the brown sugar, chili powder, salt, garlic powder, smoked or regular paprika, black pepper and cayenne. Pat the chicken breasts dry with paper towels and sprinkle both sides of each chicken piece evenly with the seasoning rub.
• Prepare the foil packets by laying out long pieces, about 20-inches, of heavy duty aluminum foil (or two layers of regular foil). Lightly coat the center of the foil with nonstick cooking spray. Divide the chopped peppers evenly among the foil pieces (about 1/3 cup per foil packet). Top with chopped pineapple (about 1/3 to 1/2 cup). Sprinkle with green onions or chives.
• Top the pineapple + peppers with a piece of chicken. Spread BBQ sauce liberally over the chicken. Bring the short edges of the foil up to meet and then use small folds down so there's a little space between the chicken and the foil. Crimp and press the folds well to seal. Do the same with the side edges. Press and crimp well to seal (see pictures above in the post).
• Grill or bake the packets for 15-18 minutes until the chicken is fully cooked through (if you open a packet - do so carefully as the steam will be hot - and the chicken isn't fully cooked, carefully seal the packet again and cook for a few minutes longer). Serve hot over rice (or cauliflower rice) and sprinkle with more chives/green onions, if desired.

HAWAIIAN CHICKEN

Steps:

• Place chicken in a greased 13-in. x 9-in. baking dish; drizzle with butter. Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine brown sugar, cornstarch and salt; stir in reserved pineapple juice until smooth. Add the ketchup, vinegar, chili powder, Worcestershire sauce, soy sauce and ginger. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken., Cover and bake at 350° for 1 hour. Uncover and bake for 30 minutes. Top with reserved pineapple; bake 15 minutes longer or until chicken juices run clear and pineapple is heated through.