Barbecue Chicken Pineapple Wrap Recipes

GRILLED PINEAPPLE CHICKEN WRAPS

Steps:

• Preheat a grill pan over medium-high heat. Place the pineapple and scallions into a large mixing bowl. Drizzle with 2 tablespoons olive oil. Sprinkle with salt and pepper and toss to coat. Place in the grill pan and cook, turning occasionally, until softened and evenly browned, 7 to 10 minutes. Set aside.
• In a small mixing bowl, whisk the zests and juices of the lemon, lime and orange together with the remaining 2 tablespoons olive oil. Add the apricot jam, garlic, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix to combine and set aside.
• Meanwhile, slice each chicken breast horizontally to create 2 thin pieces. Pound each piece to 1/2-inch thick and place in a shallow baking dish. Pour the citrus mixture over the chicken and refrigerate for 15 minutes. Remove the chicken from the marinade and lay it flat on a work surface. Sprinkle both sides with salt and pepper. Place 2 to 3 pineapple pieces and 2 scallion pieces in the center of 1 chicken fillet. Wrap the chicken around the pineapple and scallions and secure with toothpicks. Repeat with the remaining chicken, pineapple and scallions to create 4 wraps in total.
• Heat the grill pan over medium-high heat. Grill the chicken wraps, turning 90 degrees every 2 minutes, until evenly browned, 8 to 10 minutes total. Remove from the grill and let cool for 5 minutes. Remove the toothpicks and serve immediately.

BBQ HAWAIIAN CHICKEN FOIL DINNER PACK

Steps:

• Preheat grill to high heat.
• Drain juice from pineapple slices into a small mixing bowl.
• Whisk in barbecue sauce, minced garlic, and soy sauce; set aside.
• Place 6 pieces of foil (approx. 12"x18") on a clean working surface and spray with nonstick cooking spray.
• Place a chicken breast in the center of each piece of foil.
• Divide pineapple slices, peppers and green onions evenly on top of each chicken breast.
• Season with salt and pepper, to taste.
• Reserve 1/2 cup barbecue pineapple sauce; set aside.
• Drizzle remaining barbecue sauce evenly over foil packs.
• Fold the ends of the foil together and seal open ends closed tightly.
• Place foil packs on the grill and close lid.
• Cook for 15-20 minutes, turning over halfway through, until chicken is cooked through and peppers are tender.
• Carefully open foil packs and serve with reserved barbecue sauce, if desired.

GRILLED PINEAPPLE-CHICKEN FOIL PACKS

Steps:

• Heat gas or charcoal grill. In small bowl, stir together pineapple preserves, brown sugar, soy sauce and crushed red pepper.
• Cut 4 (24x12-inch) sheets of heavy-duty foil. Divide chicken, bell peppers, pineapple chunks and pineapple preserves mixture among foil sheets. Sprinkle with salt. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on grill over medium heat. Cover grill; cook 6 minutes. Using tongs, carefully turn packets over, taking care not to puncture foil. Cook 10 to 12 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.