There’s a quiet satisfaction to camp cooking when dinner takes care of itself while you take care of camp. Foil packets do that kind of work: they hold in heat, protect food from flare-ups, and let you cook right over coals without hovering over a skillet. Foil Packet BBQ Pineapple Chicken leans into that simplicity, sealed up and left to sizzle while you haul water, straighten the tent, or just watch the fire settle in.
Inside the foil, chicken stays juicy as pineapple warms through and turns extra sweet. Bell pepper and red onion soften and pick up a little char at the edges, and the BBQ sauce tightens into a sticky, smoky glaze that clings to everything. When you crack a packet open, the steam hits first, then that sweet-and-savory smell that makes the whole site feel like dinner’s already handled.
If you want to make camp nights easier, assemble the packets at home and keep them chilled in the cooler. They cook well on a grate or nestled near the coals, and cleanup is basically a quick toss of foil—no greasy pan to scrub in fading light.
Foil Packet BBQ Pineapple Chicken
Equipment
- Heavy-duty foil
- Tongs
- Knife
- Cutting board
Ingredients
- 1 lb boneless, skinless chicken breast cut into 1-inch pieces
- 1 cup fresh pineapple chunks
- 1 large red bell pepper diced
- 1 small red onion diced
- 1/3 cup BBQ sauce
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped cilantro optional
Instructions
- Tear four large sheets of heavy-duty foil. Lightly oil each sheet.
- In a bowl, toss chicken with olive oil, smoked paprika, salt, and pepper.
- Divide chicken, pineapple, bell pepper, and red onion evenly among foil sheets.
- Drizzle BBQ sauce over each packet. Fold foil tightly to seal, leaving space for steam.
- Place packets on hot campfire coals. Cook for 20-25 minutes, flipping halfway, until chicken is cooked through and vegetables are tender.
- Carefully open packets (watch for steam) and sprinkle with cilantro if desired. Serve hot.