- 4
- 15 mins
- 55 mins
Ingredients
- 4 boneless skinless chicken breasts, cut in 1-inch pieces Save $
- 2 cups barbecue sauce
- 2 cups drained pineapple tidbits
- 1 red bell pepper, diced
- 1 small red onion, diced
Preparation
Step 1
1 Heat oven to 375°F. Cut 4 large sheets of foil; arrange singly on flat surface.
2 In medium bowl, toss together 4 boneless skinless chicken breasts, cut in 1-inch pieces, and 2 cups barbecue sauce until chicken is fully coated.
3 Divide chicken pieces evenly among sheets of foil. Divide 2 cups drained pineapple tidbits, 1 bell pepper, diced, and 1 small red onion, diced, evenly over chicken on foil sheets.
4 Bring up 2 sides of foil over chicken so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.
5 Bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). To grill, place foil packs on preheated grill. Cook 10 minutes. Turn packs over; cook 10 to 15 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Garnish with chopped fresh cilantro, if desired.
You could use green or yellow bell pepper in this foil pack, if that’s what you have on hand.
Spray the inside of foil packs with cooking spray to prevent your food from sticking to the foil while it cooks.
For best results, use heavy-duty aluminum foil and seal your packs well to cut down on the potential for tears and leakage.
Turning your foil packs while they cook is important to evenly cook through its contents.
Serving Size: 1 Serving
Calories
510
Calories from Fat60
Total Fat
6g10%
Saturated Fat
1 1/2g8%
Trans Fat
0g
Cholesterol
100mg34%
Sodium
1530mg64%
Potassium
820mg23%
Total Carbohydrate
74g25%
Dietary Fiber
3g13%
Sugars
61g
Protein
39g
% Daily Value*:
Vitamin A
25%
Vitamin C
40%
Calcium
8%
Iron
15%
Exchanges:
1 Starch; 1/2 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;