So recently I’ve started following a great blog Chunky Chef, and recently she had a recipe that really interested me. She has a beautiful blog, and this recipe looks amazing, but the thing that really interested me was the sauce she made for the meatballs. I didn’t have everything to make the sliders, but I had everything to make the sauce. I tweeked it a little, but for the most part it’s hers.
I went in a different direction than her and use chicken to make a foil pack, all in one recipe, no fuss, no muss .
I layered peppers, onion and canned pineapple then topped with chicken breast. I’m sure she probably used fresh pineapple juice in her sauce, but using the canned pineapple I had pineapple juice without buying another ingredient, WIN!
I added a little barbecue sauce to give it a more bbq flavor and a little more brown sugar, and it was soooo delicious and flavorful I hope you try it, cause it was killer. Then use the leftovers on flatouts or in a quesadilla, awesome and who doesn’t love a turn around meal.
You can make the sauce while you chop your veggies or if you get everything done ahead of time, you can just assemble when you get home.
On to the recipe
Polynesian Chicken Foil Packs
1/2 cup of pineapple juice, from the can of pineapple
1/2 cup of brown sugar
2 TBSP of apple cider vinegar
2 TBSP soy sauce
1 1/2 tsp. Sirrachi sauce
2 tsp. corn starch
1 TBSP. ginger paste ( still haven’t gotten fresh)
2 cloves of garlic grated
2 TBSP barbecue sauce (I use Sweet Baby Rays)
Saute garlic and ginger in a little olive oil for 2 to 3 minutes, meanwhile in a bowl combine remaining ingredients and add to garlic and ginger. Bring to a boil and reduce, cook 5 to 7 minutes until it starts to thicken.
2 medium or 1 large onion
3 to 4 medium pepper
1lb of chicken breast in thin fillets
While sauce is cooking, slice up onions and peppers into strips. In four foil packs, add onions, peppers and pineapple then top with chicken breast. When sauce is done reducing add 3 TBSP to each foil pack. Wrap up and put on a grill preheated to 350-375 for 20 to 25 minutes, turning once and done. Drizzle a little of the leftover sauce before serving. This is a meal you can make in the winter, with a foot of snow on the ground and dream of summer, just pop them in a 350 degree oven for 20-25 minutes. No mess, no fuss, easy clean up, can be made ahead, perfect recipe!