BBQ Chicken Packets

Thank you, Michelle, for sharing this fun recipe!

BBQ Chicken and Pineapple Packets

The following recipe is for ONE serving, so make as many as you need to feed your family or friends. It is cooked in a foil packet, which makes for a simple clean up. It can be cooked outdoors on the grill or in the oven on a rainy day.

Ingredients:
1 small skinless boneless chicken breast, cut into bite sized pieces. If you prefer dark meat, use two small boneless, skinless thighs instead.
1 small potato, washed and sliced thinly
¼ - ½ small onion (to taste), peeled and sliced thinly
½ small green or red pepper, cut into small pieces
1 ring canned pineapple
2 tablespoons barbeque sauce
Olive oil
Salt and pepper

Directions:
To bake: Preheat oven to 350 degrees Fahrenheit.
Tear off one square of aluminum foil (approx. 12 to 14 inches) for each person.
Brush each sheet of foil with olive oil.
Fold in half, and then open again.
Lay 2 or 3 slices of potato along the middle fold of the square, leaving 2 to 3 inches clear around the edges.
Lay some onion rings and peppers on top of the potato.
Next add the chicken pieces and season with salt and pepper.
Place the ring of pineapple on top.
Finally, spoon the barbeque sauce on top of the pineapple.
Make a packet by folding two sides of the foil into the center and folding them together to seal.
Fold the remaining edges over and press to seal.

Place the parcel(s) onto a baking sheet and bake for 25 - 30 minutes or until chicken is no longer pink and the juices run clear.
If in doubt, use an instant read meat thermometer.
It is done when the temperature reads 170 degrees F.

WARNING: Before opening the parcel, pierce the foil with a sharp knife to allow hot steam to escape.

To grill: Place parcels on medium hot coals for 30-40 minutes until cooked through.

Michelle Stern
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