Recipes and Cooking Luau BBQ Chicken Foil Packs 4.3 (31) 3 Reviews Don't dirty a single pan for dinner tonight with this foil-pack dinner idea. Grilled chicken with veggies and pineapple all cook together to create this grilled recipe perfect for summer cookouts. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 28, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Grill Time: 13 mins Total Time: 28 mins Servings: 4 Ingredients 4 5-6 ounce skinless, boneless chicken breasts 1 cup barbecue sauce 1 15 ounce can pineapple slices, undrained 1 tablespoon soy sauce 3 cloves garlic, minced 2 medium zucchini, sliced 1 red sweet pepper, coarsely chopped 1 small yellow onion, sliced Sliced green onion Directions Preheat grill to medium. Cut 12 by 15-inch sheets of heavy duty aluminum foil. Place one chicken breast on the center of each piece of aluminum foil. In a bowl, whisk together bbq sauce, juice from the can of pineapple slices, soy sauce, and garlic. Spread about 2 tablespoons of the sauce on each of the chicken breasts, making sure to reserve about 1/2 cup sauce. Divide sweet pepper and zucchini between each packet. Place 2-3 pineapple slices on top of each packet. Bring up two opposite edges of foil; seal with a double fold. Fold remaining edges to completely enclose chicken, leaving space for steam to build. Place chicken packets onto grill and grill for 13 to 15 minutes, turning halfway. To serve carefully open packets, baste with reserved sauce and garnish with green onions. Matthew Clark Rate it Print