Grilled Sweet and Sour Chicken Packets
Elevate your next barbecue with these Grilled Sweet and Sour Chicken Packets—a vibrant and flavorful all-in-one meal that’s bursting with color and taste. Tender, juicy chicken breasts are paired with crisp red and green bell peppers, sweet pineapple chunks, and a homemade tangy sweet-and-sour sauce that delivers the perfect balance of savory and zesty. Each serving is individually wrapped in foil, locking in the juices and making cleanup a breeze—ideal for busy weeknights or fuss-free grilling gatherings. This quick and easy recipe takes just 20 minutes to prep and is cooked to perfection on the grill in 25 minutes, making it a summer must-have. Serve straight from the packets for a fun, no-fuss dining experience that's equally great for a casual family dinner or entertaining guests.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 cup Pineapple chunks, drained
- 3 tablespoons Soy sauce
- 2 tablespoons Ketchup
- 2 tablespoons Rice vinegar
- 2 tablespoons Brown sugar
- 2 cloves Garlic, minced
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your grill to medium-high heat (about 375°F/190°C).
Slice the red and green bell peppers into thin strips.
In a small saucepan, combine soy sauce, ketchup, rice vinegar, brown sugar, and minced garlic. Bring the mixture to a simmer, allowing the sugar to dissolve.
In a small bowl, mix the cornstarch and water until smooth, then add this into the simmering sauce. Stir until the sauce thickens. Remove from heat and set aside.
Lay out 4 large sheets of aluminum foil, each about 18 inches long. Lightly grease the foil with olive oil to prevent sticking.
Place one chicken breast on each foil sheet. Season the chicken with salt and black pepper.
Divide the sliced bell peppers and pineapple chunks evenly among the packets, placing them on top of and around each chicken breast.
Spoon 2-3 tablespoons of the sweet and sour sauce over each chicken breast and vegetables.
Fold the foil over the chicken and vegetables, sealing the edges tightly to create a packet.
Place the packets on the preheated grill, seam side up. Cook for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Carefully remove the packets from the grill and let them rest for 2-3 minutes before opening.
Serve the chicken and vegetables directly from the packets or transfer them to plates. Drizzle any extra sauce from the packets over the top.
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3571 mg | 155% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 58.5 g | ||
| Protein | 224.3 g | 449% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 182 mg | 14% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2870 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
