BBQ Chicken Foil Packs Recipe
4 boneless, skinless chicken breasts, cut into 1-inch pieces
½ cup low sugar BBQ sauce (We used Stubbs) plus 4 Tbsp. for serving
1 cup drained no sugar added pineapple tidbits (We used Libby’s Skinny Fruit)
1 red bell pepper, diced
1 small red onion, diced
salt to taste
Heat oven to 375oF. Cut 4 large sheets of foil and arrange singly on flat surface. In medium bowl, toss together 4 boneless, skinless chicken breasts cut into 1 inch pieces and ½ cup BBQ sauce until fully coated. Divide chicken pieces evenly among sheets of foil.
Divide 1 cup drained pineapple tidbits, 1 bell pepper, diced, and 1 small red onion, diced evenly over chicken on foil sheets. Bring up 2 sides of foil over chicken so edges meet. Seal edges, making ½ inch fold; fold again, allowing spaces on sides for heat circulation and expansion. Fold other sides to seal. Bake 35-40 minutes or until juice of chicken is clear when thickest part is cut. Pour off excess fluid, if desired. Sprinkle each packet with 1 Tbsp. of BBQ sauce.
Grill variation: place foil packs on preheated grill; cook 10 minutes, turn packs over and cook 10-15 minutes longer until juice of chicken is clear when center of thickest part is cut.
Serving Size: Approximately ¼ of recipe-1 foil pack
Number of Servings: 4
Saturated Fat 1.0g
Modified from Pillsbury.com