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Foil Packets

Pineapple Chicken Foil Packets (Hawaiian-Style Camp Dinner)

Foil Packetseasy4 servings· Prep 15 min· Cook 20 min
Pineapple Chicken Foil Packets (Hawaiian-Style Camp Dinner)

This is the packet the kids ask for by name. Sweet pineapple, a little BBQ or teriyaki, chicken and peppers — all sealed in foil and tucked in the coals. Do the chopping at home and it's barely cooking at camp: build, seal, set on the coals, eat out of the wrapper.

Ingredients

  • 1.5 lbs boneless skinless chicken (thighs or breast), cut bite-size
  • 1 can (20 oz) pineapple chunks, drained — or fresh pineapple
  • 1 red bell pepper, cut in chunks
  • 1/2 red onion, cut in chunks
  • 1/2 cup BBQ sauce (or teriyaki)
  • 1 tbsp oil
  • Salt and pepper
  • Cooked rice, to serve (optional)
  • Heavy-duty foil

Steps

  1. At home (optional but easy): cook the chicken through, so camp is just heat-and-eat — the same trick we use on our chicken foil packets. Going in raw is fine too; it just needs a little longer on the coals.
  2. Tear 4 big sheets of heavy-duty foil. Divide the chicken, pineapple, pepper, and onion among them. Drizzle each with BBQ or teriyaki sauce and a little oil; season with salt and pepper.
  3. Fold each into a sealed packet — full foil-packet method covers the dome-of-air seal, coals not flames, and the flip.
  4. Set the packets on a bed of coals (not open flame), about 10–15 minutes, flipping once. They're ready when the packet puffs up and the sauce is bubbling. If your chicken went in raw, give it 15–20 and check it's cooked through before serving.
  5. Open carefully — the steam is hot. Spoon over rice if you like, or eat straight from the foil.

Tips & variations

$## Why the kids love this one Sweet pineapple in a foil packet is the move when plain chicken and rice has worn thin. The fruit softens and caramelizes in the heat, its juice keeps the chicken moist, and a little BBQ or teriyaki turns it into something that feels like a treat — even though it's the same foil-packet technique as everything else on this list.

Precook or raw — your call

Same choice as our chicken, peppers & rice packets: cook the chicken at home and the packet is just a reheat, or build it raw and give it the extra minutes on the coals. Canned pineapple works great — just drain it so the packet doesn't get watery.

BBQ or teriyaki

BBQ leans sweet-and-smoky and is usually the kid pick; teriyaki gives it a Hawaiian, slightly tangy flavor. Use whatever your crew likes — about half a cup split across four packets. Pull packets from the coals with campfire tongs.$df$,

Common questions

Can you put pineapple in a foil packet?
Yes — pineapple is perfect for foil packets. It softens and caramelizes in the heat and its juice keeps the chicken moist. Canned chunks (drained) or fresh both work; drain canned pineapple so the packet doesn't get watery.
Do you cook the chicken before making the packets?
You can do either. The easiest camp version is to cook the chicken through at home so the packets just need heating on the coals. If you build them with raw chicken, give them 15–20 minutes on the coals and check the chicken is cooked through before serving.
BBQ or teriyaki — which is better?
Both are great. BBQ leans sweet-and-smoky and is the kid favorite; teriyaki gives it a Hawaiian, slightly tangy flavor. Use whatever your crew likes — about half a cup split across four packets.
Can you make pineapple chicken foil packets at home?
Yes — the same packets work on a grill or in the oven. Grill over medium 15–20 minutes, or bake at 400°F for about 20–25 minutes, until the chicken is cooked through and the packet is puffed and bubbling.

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