Foil Packet Pineapple Coconut Chicken
Entree / Chicken
How about a dinner idea with minimal clean-up? Look no further than this full of flavor Foil Packet Pineapple Coconut Chicken with sweet potatoes, red onion and bell peppers that can be prepared in either the oven or grill.
2 Sweet potatoes, cut into 1/8-in. slices
6 Chicken breasts, boneless and skinless
1 Red bell pepper, cut into 1/4-in. strips
1 Yellow bell pepper, cut into 1/4-in. strips
1 Red onion, cut into 1/4-in. strips
1 cup Robert Rothschild Farm Pineapple Coconut Mango Tequila Sauce
1 Pineapple, cut into 1/4-in. rings
Unsweetened coconut, to garnish (optional)
Preheat oven to 400° F or light grill to temperature.
In a large bowl, add peppers and onion.
Add 1/2 cup Pineapple Coconut Mango Tequila Sauce and toss to coat.
Cut six large pieces of foil and spray each with non-stick spray.
Place 6 - 8 slices of sweet potatoes in a single layer in the middle of each foil piece.
Top with chicken breast and season with salt and pepper.
Divide pepper and onions evenly over each chicken breast.
Fold foil tightly around chicken and vegetables to create packet and cook for 45 minutes or until chicken is cooked through.
Meanwhile, grill pineapple rings until warmed through and grill lines are visible, flipping halfway through cooking.
Plate contents of foil packet and serve with grilled pineapple rings.
Garnish with unsweetened coconut and additional sauce, if desired.