4 boneless, skinless chicken breasts
1 Cup Russ & Franks BBQ Sauce
1 – 15-oz can pineapple slices (including juice)
2 tsp soy sauce
1/2 tsp Garlic, Minced
1/4 tsp Orange Zest
1/4 tsp Hawaiian Red Salt
1 red bell pepper, cut into cubes
2 medium zucchini, sliced
green onions, for garnish

Heat grill to medium heat. Cut 4 sheets of heavy duty foil, enough to wrap a chicken breast and 1/4 of the veggies. Place chicken breast on center of aluminum foil and divide the veggies, along with 2-3 pineapple slices inside each packet.

In a bowl, whisk together bbq sauce, reserved juice from the can of pineapple slices, soy sauce, garlic, orange zest, and salt. Spread about 2 Tbsp of the sauce on each chicken breast, and make sure to reserve about ΒΌ Cup of sauce for later.

Close up the foil packets and arrange chicken packets on the preheated grill. Grill for 13-15 minutes all together, flipping at about 7 minutes.

To serve, carefully open packets, baste with reserve sauce and garnish with green onions.

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