Description
Tender chicken steaks marinated in coconut-based BBQ sauce and grilled with fresh pineapple. Sealed in heavy-duty foil, this one-pan dish balances smoky, sweet, and tangy flavors for a quick weeknight dinner or backyard favorite.
Ingredients
1.5 lbs skinless chicken breast, 1-inch thick cut
2 cups pineapple chunks (fresh or thawed frozen)
1/3 cup no-sugar-added coconut-based BBQ sauce
1/2 small red onion, 1/4-inch thick slices
2 garlic cloves, minced
Instructions
Combine chicken, BBQ sauce, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Mix thoroughly.
Let marinate at room temperature while prepping remaining ingredients.
Place one chicken portion on a 12×14″ foil sheet. Add 3/4 cup pineapple, half the onion slices, and 2 garlic cloves.
Pour 2 tbsp marinade over the chicken and pineapple mixture. Reseal the packet by folding edges inward twice and crimping securely.
Preheat grill to medium heat (350°F). Place packets on cooler side to let cook gently.
Cook 20-25 minutes, rotating packets halfway. Internal temp should reach 165°F.
Notes
Marinate up to 2 hours for deeper flavor.
Use 80/20 heavy-duty aluminum foil to prevent leaks.
Leave small steam vents by pinching folds (not tight seals).
Check temperature at 18 minutes for accurate doneness.
Nutrition
- Serving Size: 1 foil packet
- Calories: 180
- Sugar: 12g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 2.5g
- Carbohydrates: 24g
- Fiber: 1.5g
- Protein: 22g
- Cholesterol: 70mg