KATE'S BARBECUE PINEAPPLE CHICKEN
You will love this quick and easy chicken recipe! You can use 4 chicken tenderloins instead of breasts, if you prefer.
Provided by Kate Jenkins
Categories Chicken Breasts
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Rub chicken with 2 tablespoons barbecue sauce on each side. Place each chicken breast on a large square of heavy-duty or nonstick aluminum foil. Top each with 1 pineapple ring and 1 bell pepper ring. Lightly drizzle additional barbecue sauce on top of each and season with black pepper.
- Pull foil up around the sides of chicken and double fold the top. Fold the ends securely to contain juices, while leaving room inside the packet.
- Cook packets on the preheated grill over medium to low heat for 15 minutes or until chicken is no longer pink inside and juices run clear. Cut an opening in the packets to allow steam to escape before opening. Serve warm.
Nutrition Facts : Calories 338 calories, Carbohydrate 41.2 g, Cholesterol 64.6 mg, Fat 10.4 g, Fiber 3.2 g, Protein 20 g, SaturatedFat 2.7 g, Sodium 742.3 mg, Sugar 25.6 g
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