Easy Hawaiian Chicken Packets Food

BBQ HAWAIIAN CHICKEN FOIL PACKETS {GRILL OR OVEN}

Steps:

• Preheat a grill to medium heat (I use 375 degrees F on my pellet grill) or oven to 400 degrees F.
• For the seasoning rub, in a small bowl, combine the brown sugar, chili powder, salt, garlic powder, smoked or regular paprika, black pepper and cayenne. Pat the chicken breasts dry with paper towels and sprinkle both sides of each chicken piece evenly with the seasoning rub.
• Prepare the foil packets by laying out long pieces, about 20-inches, of heavy duty aluminum foil (or two layers of regular foil). Lightly coat the center of the foil with nonstick cooking spray. Divide the chopped peppers evenly among the foil pieces (about 1/3 cup per foil packet). Top with chopped pineapple (about 1/3 to 1/2 cup). Sprinkle with green onions or chives.
• Top the pineapple + peppers with a piece of chicken. Spread BBQ sauce liberally over the chicken. Bring the short edges of the foil up to meet and then use small folds down so there's a little space between the chicken and the foil. Crimp and press the folds well to seal. Do the same with the side edges. Press and crimp well to seal (see pictures above in the post).
• Grill or bake the packets for 15-18 minutes until the chicken is fully cooked through (if you open a packet - do so carefully as the steam will be hot - and the chicken isn't fully cooked, carefully seal the packet again and cook for a few minutes longer). Serve hot over rice (or cauliflower rice) and sprinkle with more chives/green onions, if desired.

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).