Hawaiian-Style Chicken Packets

• servings: 4 servings

Ingredients

1 medium green bell pepper, cored and diced into 1-inch pieces

1 large red bell pepper, cored and diced into 1-inch pieces

2 large boneless skinless chicken breasts, cut into 1-inch cubes

3 cups fresh pineapple, cubed (i used pre-cut packages)

chopped cilantro

Reynolds Wrap® Non-Stick Foil

4 tablespoons pineapple juice

2 tablespoons soy sauce

4 tablespoons barbecue sauce

3 tablespoons brown sugar, packed

1 tablespoon apple cider vinegar

2 tablespoons cornstarch

1 1/2 teaspoons worcestershire sauce

1 teaspoon ginger, minced

1 teaspoon garlic pepper

1 tablespoon garlic powder

Directions

1

Heat the oven to 350° F.

2

In a medium mixing bowl, whisk together all sauce ingredients. Place cubed chicken in a bowl and then pour half of the Hawaiian-style sauce over top and toss to evenly coat.

3

Tear off four sheets of Reynolds Wrap® Non-Stick Foil, each 16 inches long. Place foil on a baking sheet. Place food in the center of the dull side of each foil sheet to prevent sticking.

4

Place pineapple, red and green bell peppers, and chicken with sauce divided evenly between the four sheets of foil. Season each foil packet evenly with additional garlic pepper, salt and seasoning of your choice.

5

Now evenly pour the remaining Hawaiian-style sauce over top of each foil packet. Bring up the long sides of the foil, so the ends meet over the food. Double-fold the ends, leaving room for heat to circulate inside.

6

Double-fold the two short ends to seal the packet. Fold the foil around the ingredients like a present.

7

Bake 30 minutes or until chicken is done. Carefully open one of the packets and test for doneness. Serve hot with rice if desired. Enjoy!