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Prep 15min
Total55min
Ingredients5
Servings4
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Ingredients
4
boneless skinless chicken breasts, cut in 1-inch pieces
2
cups barbecue sauce
2
cups drained pineapple tidbits
1
red bell pepper, diced
1
small red onion, diced
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Steps
1
Heat oven to 375°F. Cut 4 large sheets of foil; arrange singly on flat surface.
2
In medium bowl, toss together 4 boneless skinless chicken breasts, cut in 1-inch pieces, and 2 cups barbecue sauce until chicken is fully coated.
3
Divide chicken pieces evenly among sheets of foil. Divide 2 cups drained pineapple tidbits, 1 bell pepper, diced, and 1 small red onion, diced, evenly over chicken on foil sheets.
4
Bring up 2 sides of foil over chicken so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.
5
Bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). To grill, place foil packs on preheated grill. Cook 10 minutes. Turn packs over; cook 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
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If desired, garnish your baked BBQ chicken with chopped fresh cilantro.
If you don't have red bell pepper on hand, you can easily substitute green or yellow bell pepper.
To prevent your food from sticking to the foil while it cooks, spray the inside of your BBQ chicken foil packs with cooking spray.
To help minimize tears and leakage, use heavy-duty aluminum foil and seal your packs carefully.
Turning your foil packs during baking is essential for evenly cooked barbecue chicken.
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