Hawaiian BBQ Chicken Foil Packs

If you want the sauce on your chicken to set up, open packets, baste chicken with reserved sauce, and cook (opened) a couple of minutes longer.

Makes 2 servings Total time: 30 minutes

FOR THE RUB, COMBINE:

1 1/4 1/8

FOR THE SAUCE, WHISK:

1/4 2 1

1/2

FOR THE CHICKEN, PAT:

2 11/ 2 2 tsp. each brown sugar and chili powder tsp. each kosher salt, black pepper, and granulated garlic tsp. cayenne pepper cup ketchup

Tbsp. brown sugar Tbsp. each distilled white vinegar and yellow mustard tsp. Worcestershire sauce boneless, skinless chicken breasts (8 oz. each) cups each chopped fresh pineapple and red bell peppers scallions, greens sliced, whites and light greens minced

Cooked rice

Preheat grill to medium or oven to 450°.

For the rub, combine brown sugar, chili powder, salt, black pepper, granulated garlic, and cayenne.

For the sauce, whisk together ketchup, brown sugar, vinegar, mustard, and Worcestershire. Reserve 2 tablespoons sauce to brush on chicken after grilling.

For the chicken, pat chicken dry with paper towels, coat with rub, then brush chicken with sauce.

Combine pineapple, bell peppers, and minced scallions.

Prepare two foil packets by placing two sheets of heavy-duty foil (each 24-inches long) on top of one another per packet; coat with nonstick spray.

Place half the pineapple mixture in center of one side of each prepared foil strip; top with chicken. Pull foil over top, then fold in sides tightly crimping to seal; transfer to grill or oven.

Grill or bake packets 15–18 minutes. Remove packets from grill, open carefully, and insert thermometer into the thickest part of breasts to make sure they register 165°; brush with reserved sauce. Serve BBQ chicken over rice and top with sliced scallions.

Per serving: 436 cal; 6g total fat (1g sat); 145mg chol; 945mg sodium; 45g carb (4g fiber, 38g total sugars); 50g protein