Summer Grill Recipes: Pineapple Chicken Packets
Recipe type: Grilling
Prep time: 
Cook time: 
Total time: 
Serves: 6
Grilled foil packets filled with Pineapple, Chicken and Peppers.
  • 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
  1. Heat gas or charcoal grill to med heat.
  2. Mix together the preserves, brown sugar, soy sauce, parsley and crushed red pepper. Set aside.
  3. Lay out 6 12"x24" sheets of heavy duty aluminum foil (use double sheets of regular if you don't have heavy).
  4. 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.
  5. 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.
  6. Place packets on grill over medium heat. Cover and cook 6 minutes.
  7. 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.

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