|1||package PERDUE® FRESH CUTS™ Diced Chicken Breast|
|20-ounce||can pineapple chunks|
|1||cup red bell pepper, chopped|
|4||ounces snow peas|
|4||scallions, sliced lengthwise into ribbons|
|6||tbsp soy sauce|
|3||tbsp brown sugar|
|2||tsp ground ginger|
|1||tsp red pepper flakes|
|cooked white rice or cauliflower rice, for serving|
Lay out 4 large sheets of heavy-duty foil. Build each piece of foil with ½ cup pineapple chunks, ¼ cup red bell pepper and 5 to 6 snow peas. Divide the chicken between the 4 foil packets and then top with scallion ribbons.
In a bowl, combine the soy sauce, brown sugar, ground ginger and red pepper flakes. Spoon about 2 to 3 tablespoons of the sauce over the chicken and vegetables. Bring up the sides of foil until they’re 2 inches over the chicken and vegetables. Double fold over the top to seal. Fold in the ends.
Preheat a grill to medium heat. Place packets on grill and cover. Grill for 10 to 15 minutes. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Remove packets from the grill and let rest for 5 minutes.
To serve, scoop a serving of rice onto a plate. Carefully open the Grilled Hawaiian Chicken Foil Packets. Pour the chicken, vegetables and sauce over the rice and serve.
Cut the chicken into smaller pieces, approximately 0.5" H x 1" W x 1" L. These packets can also be baked in an oven. Preheat the oven to 400°F and bake the packets for 15 to 20 minutes, until a meat thermometer inserted in the center reaches 170°F.