Grilled foil packets filled with Pineapple, Chicken and Peppers.
Ingredients
½ cup apricot preserves
2½ Tbs light brown sugar
2 Tbs low sodium soy sauce
½ tsp parsley flakes
⅛ - ½ tsp crushed red pepper flaked
12 boneless skinless chicken tenders (thawed & cut in half)
1 medium red or orange bell pepper seeded, cut into 12 chunks
1½ medium green bell peppers seeded, cut into 24 chunks
1 medium pineapple cored, cut into 30 chunks
18 baby carrots
Instructions
Heat gas or charcoal grill to med heat.
Mix together the preserves, brown sugar, soy sauce, parsley and crushed red pepper. Set aside.
Lay out 6 12"x24" sheets of heavy duty aluminum foil (use double sheets of regular if you don't have heavy).
Place 4 chunks of chicken, 2 chunks of red pepper, 4 of green, 5 chunks of pineapple and 3 baby carrots into center of each sheet of foil. Drizzle each pile with about 1½ Tbs of preserves mixture.
Seal all edges of foil by tightly folding towards center being sure to leave a bit of space for air circulation. Packets can be stored in fridge at this point until ready to grill.
Place packets on grill over medium heat. Cover and cook 6 minutes.
Turn packets over taking care not to puncture foil. Cook additional 10 to 12 minutes or until chicken is no longer pink in center and vegetables are crisp-tender. Serve alongside hot and fluffy brown or wild rice.
Notes
You could bake this in the oven as well! Bake in a preheated 375 degree oven for about 25-30 minutes or until chicken juices are clear.
Recipe by A Hen's Nest - NW PA Single Woman Mom Blog at https://ahensnest.com/2010/06/summer-grill-recipes-pineapple-chicken-packets.html