Pineapple Barbecue Chicken Foil Packets
 
 
Yield: 4 servings
Ingredients
for the chicken
  • 1 pound boneless skinless chicken breasts, cut into 4 thin portions
  • ⅔ pound green beans
  • 1 red bell pepper
  • ½ zucchini
  • 8 sliced rings of pineapple
for the barbecue sauce
  • 1 small can tomato paste, about 6 ounces
  • 1 cup water
  • 2 tablespoons apple cider vinegar
  • 4 teaspoons molasses
  • 4 teaspoons Worcestershire sauce
  • 4 teaspoons maple syrup
  • 2 teaspoons dijon mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
Directions
for the chicken
  1. Preheat the oven to 350 degrees F. Lay out 4 pieces of aluminum foil that are big enough to completely seal in the chicken, set aside.
  2. Prep the veggies. Trim the green beans. Cut the bell pepper into slices about ½” to ¾” thick. Cut the zucchini into thick rounds then halve.
  3. Season the chicken with salt and pepper. Put 1 breast on each piece of aluminum foil and slightly fold up the sides so nothing with spill out. Divide the green beans, red pepper slices and zucchini wedges between the 4 packets, nestled the vegetables on either side of the chicken. Top the chicken with some barbecue sauce, making sure to save some for serving. Then place 2 pineapple rings on each chicken breast. Fold up the foil packets to tightly seal, place the packets on a baking sheet and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165 degrees F.
  4. When opening the packets, be very careful because of the steam and the hot liquid in the packets. There will be liquid from the chicken and the zucchini. Remove the contents of each packet to a plate, top with additional barbecue sauce and serve.
for the barbecue sauce
  1. Combine all the ingredients in a small saucepan. Bring to a boil then reduce to low heat, cover and simmer for 15 minutes, stirring occasionally. Remove from the heat.
Notes
For the chicken, I halved 2 chicken breasts lengthwise to get 4 thin breasts.
You can grill these foil packets instead of baking them if you would prefer. I have not tried grilling them so I’m not sure on the exact timing it would take, but make sure to flip it halfway through - and that your foil packet is sealed extra tight!
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/06/29/pineapple-barbecue-chicken-foil-packets/