4 skinless, boneless chicken breasts
2 cups pineapple chunks (we recommend fresh apple, but frozen is fine too)
1 red bell pepper, diced
1 green bell pepper, diced
Coarse salt and fresh cracked black pepper, to taste
For the sauce:
1/2 cup of your favorite prepared BBQ sauce
3 clove garlic, minced (or 2 teaspoons dried garlic)
1 1/2 teaspoon smoked paprika
2 tablespoons olive oil
1 jalapeño, sliced
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
Chopped cilantro, to taste
To make the baked chicken foil packets: Pre-heat your oven to 350°F. Lay four 12×12 inch (30×30 cm) squares of foil out on your work surface. Place pineapple chunks, and bell peppers in the middle of each piece of foil. Season with salt and pepper, then top with each chicken breast. Season chicken with salt and pepper generously.
In a bowl, combine BBQ sauce, olive oil, paprika, minced garlic, lemon juice, oregano, cilantro, and jalapeño. Divide the sauce over each chicken pack and sprinkle with additional chopped cilantro.
Fold the foil over the chicken and vegetables to close off the pack, pinch the ends together so the pack stays closed.
Transfer the chicken foil packs to a baking sheet and bake for 35-40 minutes or until chicken is cooked through and veggies are tender. When chicken is done, carefully open the foil packs, drizzle with more sauce and broil for 1 or 2 minutes to crisp up the chicken.
Serve the baked chicken foil packets immediately, garnished with more cilantro. Enjoy!
Note: If your chicken breasts are too thick, just cut lengthwise to make fillets, they will cook faster.