BBQ Pineapple Chicken Foil Pack
BBQ Pineapple Chicken Foil Pack
Foil pack dinners are so great!
As I post this, it’s summertime. The window is open. The sun is out longer each day. The grill is working double time for all our meals.
I’ve used foil packs for chicken, fish and even beef. This is perfect for weight-loss surgery patients because your meats and veggies are all in one place! Very easy to get together and even easier to clean up. Try this Jalapeño and Lime Steak Foil Pack or this Salmon Foil Pack with Tomatoes and Onions.
This foil pack is a little higher carb than ones I’ve shared in the past. Barbecue sauce can bring in sugar so read your label closely and try to keep it under 8 grams of sugar. Pineapple is a fruit so of course it also has sugar! Avoid having any other fruits the day you make this meal and even skip the protein bar and choose cheese or deli meat instead. This will keep your overall carbs for the day lower.
Gastric Sleeve and Bypass patients, as always, never underestimate the importance of taking peanut sized bites and pausing in between each one of those bites. This make a bigger difference than you know in terms of long-term weight management!
BBQ Pineapple Chicken Foil Pack
Ingredients
- 1 lb boneless, skinless chicken breast tenderloin
- 1/2 tsp each salt and pepper
- 4 tbsp bbq sauce (lowest sugar you can find)
- 1 yellow or green bell pepper, cut into rings or strips
- 4 slices pineapple (in natural juice if using canned)
- 4 heavy duty foil sheets
Instructions
- Heat outdoor grill to medium-high heat.
- While grill is heating, season chicken with salt and pepper. Divide chicken evenly among four sheets of foil.
- Layer chicken with bell pepper, pineapple ring and 1 tbsp bbq sauce per pack (in that order). Close the sides of the foil leaving a small opening at the top.
- Grill, lid shut, for 20 minutes or until chicken is cooked through (internal temp 165 F)
- Remove from grill, let cool and move from foil to plates.