The flavorful barbecue chicken and colorful veggies cook up beautifully in foil packs. They make for a super easy clean-up and that’s always a bonus! They can be cooked on the outdoor grill OR baked in your oven if that’s what you prefer. The recipe method shows you how to do both with my step-by-step instructions.
- Prep15 MIN
- Total55 MIN
- Ingredients5
- Servings4
This flavorful barbecue chicken and veggie dinner is made simple by cooking the whole thing in a foil pack!
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 SAVE $
Steps
- Heat oven to 375°F. Cut 4 large sheets of foil; arrange singly on flat surface.
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.
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.
- 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.
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).
By Holly Lofthousehttp://life-in-the-lofthouse.com/bbq-chicken-foil-packs/https://www.pillsbury.com/recipes/bbq-chicken-foil-packs/64aa95d6-b59a-4540-a042-caa8b65da07d
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