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Hawaiian Chicken and Rice Foil Pack Recipe Directions

Equipment/Materials

  • Heavy-duty aluminum foil
  • Measuring cup
  • Spoon
  • Knife and cutting board
  • Campfire, grill, or oven
  • Tongs or gloves (for handling hot foil packs)

Ingredients

  • 3 cups Minute Rice
  • 3 cups water
  • 6 small boneless chicken breasts (whole or cut into chunks)
  • 1 can chunk pineapple (drained)
  • 1 bell pepper (cut into pieces)
  • Additional vegetables (optional: carrots, peas, scallions)
  • ½ cup mild BBQ sauce

Instructions for Setup

  1. Prepare Cooking Area
    • If using a campfire, make a bed of hot coals.
    • For a grill or oven, preheat to medium heat (about 375°F).
  2. Gather Materials
    • Place all ingredients and equipment in an easy-to-reach area.
  3. Cut and Portion Ingredients
    • Cut the bell pepper and any optional vegetables into small pieces.
    • Drain the pineapple chunks.

Instructions for Recipe

  1. Prepare Foil Packs
    • Lay out 6 large pieces of heavy-duty foil, each about 12×18 inches.
  2. Mix Rice and Water
    • In a bowl, mix the Minute Rice and water.
  3. Assemble the Packs
    • Spoon a portion of the rice mixture into the center of each foil sheet.
    • Place a chicken breast (or chicken chunks) on top of the rice.
    • Add pineapple chunks and bell pepper pieces on top of the chicken.
    • Drizzle each pack with a little BBQ sauce.
  4. Seal the Foil Packs
    • Bring the edges of the foil together over the food and fold tightly to seal.
    • Fold the sides of the foil securely to prevent leaks.
  5. Cook the Packs
    • Place foil packs on hot coals, grill, or in the oven.
    • Cook for 20–25 minutes, or until chicken reaches an internal temperature of 165°F.
  6. Serve
    • Carefully open the foil packs with tongs or gloves. Watch for steam.
    • Serve directly from the foil or transfer to plates.

Notes

  • Variations:
    • Use teriyaki sauce instead of BBQ sauce for a different flavor.
    • Add spices or herbs like garlic powder or ginger for extra seasoning.
    • Substitute brown rice or quinoa for white rice.
  • Safety Tips:
    • Always check that chicken is fully cooked before eating.
    • Use gloves or tongs to handle hot foil packs.
    • Dispose of used foil properly to follow Leave No Trace guidelines.

For more information about this recipe, see https://scoutermom.com/333/hawaiian-chicken-and-rice-foil-pack-recipe/

For more information about foil packs, sealing, and cooking, see https://scoutermom.com/1260/foil-pack-dinners/