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 ¼ 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.