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Lunch / Dinner

Hawaiian BBQ Chicken Foil Packs

If you love simple and fast dinners, foil packs are the way to go. Also called hobo packs, this versatile style of cooking allows you to choose your fire — either roast the foil packs in the oven or throw them on the grill. These Hawaiian chicken foil packs are the ideal combination of sweet and tangy and are perfectly portioned for two.


2 servings

Total Time

30 minutes

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Test Kitchen Tip

If you want the sauce on your chicken to set up, open packets, baste chicken with reserved sauce, and cook (opened) a couple of minutes longer.


Preheat grill to medium or oven to 450°.

For the rub, combine brown sugar, chili powder, salt, black pepper, granulated garlic, and cayenne.

For the sauce, whisk together ketchup, brown sugar, vinegar, mustard, and Worcestershire. Reserve 2 tablespoons sauce to brush on chicken after grilling.

For the chicken, pat chicken dry with paper towels, coat with rub, then brush chicken with sauce. Combine pineapple, bell peppers, and minced scallions.

Prepare two foil packets by placing two sheets of heavy-duty foil (each 24-inches long) on top of one another per packet; coat with nonstick spray.

Place half the pineapple mixture in center of one side of each prepared foil strip; top with chicken. Pull foil over top, then fold in sides tightly crimping to seal; transfer to grill or oven.

Grill or bake packets 1518 minutes. Remove packets from grill, open carefully, and insert thermometer into the thickest part of breasts to make sure they register 165°; brush with reserved sauce. Serve BBQ chicken over rice and top with sliced scallions.


To prevent cross contamination, divide the sauce — one for brushing on raw chicken breasts and one for brushing on after they’re grilled.


The key to foil packs is making sure to get a good seal. Fold each edge, tightly, 3 times, making sure to leave some room for steam to expand.

Nutritional Facts

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