Foil Packet Entree - Hawaiian Chicken
Whether to include the zucchini in this recipe is up to you. Some of our testers thought they were pickles and didn’t think they belonged in a “tropical” recipe. But that’s the beauty of foil packet cooking. Each person only needs to include the ingredients he/she likes in his/her packet.
  • 4 boneless, skinless chicken breasts
  • 1 cup of sweet, thick BBQ sauce
  • ¼ cup red wine
  • 1 15-oz. can of pineapple rings, with natural juice
  • 1 Tbs. brown sugar
  • 2 tsp. soy sauce
  • ½ tsp. garlic powder
  • 2 medium zucchini, sliced about ⅜-inch thick
  • Salt and pepper to taste
  1. Place each chicken breast in center of large sheet of foil.
  2. In mixing bowl, combine BBQ sauce, red wine, ¼-cup of pineapple juice, brown sugar, soy sauce, and garlic powder. (Reserve about ¼ cup).
  3. Paint both sides of chicken breast with mixture.
  4. Add some zucchini slices and two pineapple rings on top of each chicken breast.
  5. Drizzle on more sauce.
  6. Fold and seal packets.
  7. Cook on grate above campfire coals for about 15 minutes, flipping at least once about half way through cooking. Or cook among coals for about 10 minutes, flipping often.
  8. Open packets carefully and add reserved sauce and serve.
Recipe by 50 Campfires at