Pineapple BBQ Baked Chicken Foil Packets in Oven – These BBQ chicken foil packets are so easy and packed with tons of flavor. Moist and tender chicken breasts are baked to perfection in foil packets with sweet pineapple and delicious summer veggies. A super healthy dinner recipe idea, you’ll love the simplicity!
Photo credit: © Eatwell101.com
Ingredients list for the BBQ chicken in foil packs
- 4 skinless, boneless chicken breasts
- 2 cups pineapple chunks (we recommend fresh apple, but frozen is fine too)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- Coarse salt and fresh cracked black pepper, to taste
For the sauce
- 1/2 cup of your favorite prepared bbq sauce
- 3 clove garlic, minced (or 2 teaspoons dried garlic)
- 1 1/2 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1 jalapeño, sliced
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- Chopped cilantro, to taste
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the baked chicken foil packets: Pre-heat your oven to 350°F (180°C). Lay four 12×12 inch (30×30 cm) squares of foil out on your work surface. Place pineapple chunks, and bell peppers in the middle of each piece of foil. Season with salt and pepper, then top with each chicken breast. Season chicken with salt and pepper generously.
2. In a bowl, combine bbq sauce, olive oil, paprika, minced garlic, lemon juice, oregano, cilantro, and jalapeño. Divide the sauce over each chicken pack and sprinkle with additional chopped cilantro.
3. Fold the foil over the chicken and vegetables to close off the pack, pinch the ends together so the pack stays closed.
4. Transfer the chicken foil packs to a baking sheet and bake for 35-40 minutes or until chicken is cooked through and veggies are tender. When chicken is done, carefully open the foil packs, drizzle with more sauce and broil for 1 or 2 minutes to crisp up the chicken.
5. Serve the baked chicken foil packets immediately, garnished with more cilantro. Enjoy!
Note: If your chicken breasts are too thick, just cut lengthwise to make fillets, they will cook faster.
Photo credit: © Eatwell101.com
Tips for the baked chicken in foil packs
This easy and healthy recipe transforms chicken into a tasty effortless dinner in a matter of minutes! Add this recipe to our meal planner!
- Cooking time can vary based on the size and thickness of your chicken breasts. Ensure the chicken reaches 165°F (74ºC) to be properly cooked.
- If your chicken breasts are too thick, just cut lengthwise to make fillets, they will cook faster.
- If aluminum foil is a concern for you, you can use parchment paper to make the packets. Use a stapler or paperclips to maintain the fold. You can also double the foil with parchment paper on the inside.
- Other vegetables to accompany the baked chicken in foil: Make it low-carb with cauliflower, zucchini, or broccoli. OR! Carb it up with potatoes cut into cubes!
What other vegetables can we use for the baked chicken in foil?
If the combo of pineapple and bell pepper is too sweet for your taste, you can keep it low-carb with cauliflower, zucchini, or broccoli instead.
How to make chicken in a foil packet
Before adding the chicken, bell peppers, and pineapple, you can either spray the foil with cooking spray or add a small piece of parchment paper into the packet (we know some of us are concerned by the foil making contact with food). When baking chicken foil packets, you’ll want to ensure they’re properly sealed to keep any delicious juices inside and allow them to steam the veggies. To close the chicken foil packet: Start by folding the packet lengthwise and then roll up the ends to create a sealed packet.
How and how long to keep the baked chicken in foil leftovers
Discard the foil and transfer the baked chicken and veggies to airtight containers (glass containers preferably). Store in the refrigerator for up to 3 days. Simply reheat the chicken gently in the microwave with a few drops of water to loosen up the sauce.
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Reviews (15)
Leave a reviewLeave a Reply
Lori G.
2025-05-01 18:25:25
Easy recipe and so delicious! The chicken breast was pull apart tender. I love lemon so used zest and juice of a medium sized lemon in the sauce. I marinaded the chicken in about 3-4 Tbsp of the sauce for 4 hours prior to making the packets. I had 2 large chicken breasts. I cooked it for 45 minutes to get it to 165. Will definitely make this again.
Carolyn
2025-04-29 19:15:06
Good recipe but the veggies turn out soggy. Will need to use boneless thighs or thinner chicken breasts to avoid the soggy veg
Samira
2024-10-10 00:26:54
I used chicken thighs and this was really good and chicken pulled apart juicy! and served with jasmine rice
Cheryl b
2022-07-16 13:27:03
I am making it for dinner tonight, I have already made up the packets. It looks wonderful. The time in the recipe says to cook for 30 - 40 minutes. I don't know why people are surprised that it is still raw after 20 minutes. I cut my chicken in half lengthwise too as suggested in the recipe. Can't wait to try it. Thank you!
Susan
2022-05-08 15:14:51
I made this for Mother's Day dinner. Very good and everyone loved it. I baked for almost 1 hour and chicken was tender & juicy! I will definitely make again.
