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  • Writer's pictureTerri Windover


One of our favourite things to grill every summer has been foil packets.  They are the perfect serving for each member of the family.  Each little packet is complete with tender and flavorful meat and veggies.

I loved this recipe so much that I decided to turn it into a foil packet version so we can enjoy it while camping too.  It turned out so amazing the first time I didn't even need to tweak it. It's a perfect, fast and delicious way to start off the summer cooking! 

Serves 4 Ingredients: * 4 boneless skinless chicken breasts * 1 cup bbq sauce (I use a sweet one) * 1 15-ounce can pineapple slices (including juice) * 2 teaspoons soy sauce, low sodium * 1 teaspoon garlic * 1 red bell pepper, cut into cubes * 2 medium zucchini, sliced * green onions, for garnish Instructions: 1. Heat grill to medium heat. Cut 4 sheets, enough to wrap the chicken and veggies, of heavy duty foil. Place chicken on center of aluminum foil and divide the veggies and add 2-3 pineapple slices into each packet.

2. In a bowl, whisk together bbq sauce, juice from the can of pineapple slices, soy sauce, and garlic. Spread about 2 Tablespoons of the sauce on the chicken and make sure to reserve about ¼ cup.

3. Place chicken packets onto grill and grill for 13-15 minutes flipping at about 7 minutes.To serve carefully open packets, baste with reserve sauce and garnish with green onions. 

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