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.

HAWAIIAN CHICKEN FOIL PACKETS

Steps:

• In a large bowl, combine all ingredients and stir until combined. Pour over chicken in a ziplock bag or other airtight container and marinate for at least two hours or overnight if possible.
• Lay out one sheet of foil. Place one chicken thigh, two pineapple rings or a few pineapple chunks, and some pepper and onion strips. Drizzle some extra sauce over the top if desired.
• Wrap foil up tightly so none of the juices leak out.
• Grill over medium high heat for 20 minutes. Then, flip the packets and grill for about 10 more minutes, or until the internal temperature of the chicken in 165 degrees. Remove from packets and serve with rice. Top with soy sauce or teriyaki sauce if desired.
• Cook foil packets at 350 for about 30 minutes, or until the internal temperature of the chicken in 165 degrees. Remove from packets and serve with rice. Top with soy sauce or teriyaki sauce if desired.

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.

MAKE-AHEAD HAWAIIAN CHICKEN PACKETS FOR CAMPING (LOW FAT)

Steps:

• Prepare 8 pieces of heavy-duty foil.
• Place 1 chicken breast over the foil then season with black pepper on both sides.
• Coat the breast with 1/4 cup teriyaki sauce (turn the breast to coat with the sauce).
• Continue with the remaining 7 breasts.
• Divide equal amounts of green and red bell pepper slices, chopped onions and pineapple tidbits on and around each breast.
• Close the foil very tightly and seal into "packets".
• Refrigerate for up to 48 hours.
• When ready to grill, punch a couple of small holes in the TOP each packet to allow steam to escape.
• Place on grill and cook for about 20 minutes or until the chicken is cooked (you might want to remove one packet if the chicken is cooked as cooking times will vary slightly depending on how large the breasts are).

EASY HAWAIIAN CHICKEN PACKETS

Steps:

• Preheat a grill for medium-high heat.
• Lay out four squares of aluminum foil. Place one piece of chicken in the center of each square. Pour the teriyaki sauce over them, turning to coat. Distribute equal amounts of the green and red peppers, onion and pineapple chunks amongst the chicken pieces. Fold the foil up and seal tightly into packets.
• Place the packets on the grill, and cook for about 20 minutes, or until chicken is no longer pink and juices run clear. I like to take one packet off the grill and check it before removing them all.