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Grilled Hawaiian Chicken in Foil

Summertime is a great time to try new family activities, including trying new recipes with your kids. Simple, nutritious recipes that utilize a variety of vegetables can be a great addition to your weekly menu! How do we encourage children to try this new variety of vegetables and fruit? Let’s get them involved in the meal prep process! Involving kids in meal prep makes them more curious about the taste and the health benefits of certain foods. See below for ideas on how you can involve kids of all ages in the meal prep process!

3 to 5 years old: Children can help wash veggies, tear lettuce apart for salads, or add diced veggies or fruit to a bowl to mix into a recipe.

6 to 7 years old: Children can help peel raw fruits or veggies with a vegetable peeler, measure liquid ingredients, or crack eggs into a recipe.

8 to 9 years old: Children can use a can opener to open canned goods, check the temperature of cooked foods with a thermometer, slice soft fruit with a plastic knife, or beat eggs using a wire whisk.

10 years and older: Children can slice or chop vegetables, boil potatoes, bake foods in the oven, and much more!

You can even let the children choose the theme of the meals! This Grilled Hawaiian Chicken in Foil recipe would be a great one to try with your children! It’s fun, easy, and there are so many ways to involve the kids in the cooking process! Have fun cooking with the kids!


4 boneless skinless chicken breasts (cut into pieces)                                          

  • 1 yellow bell pepper
  • 1 cup bbq sauce of your choice                   
  • 1 15oz can of pineapple slices including juice
  • 2 tsp soy sauce                                           
  • 1 tsp garlic
  • 1 red bell pepper
  • 2 medium zucchini
  • garnish with green onions

**Add any veggies you would like – squash, red onions, fresh tomatoes, etc. You can dice them for the kids.




Heat grill to medium heat or oven to 400 degrees. Cut 4 sheets of heavy duty foil, enough to wrap the chicken and veggies and seal them. Place chicken on the center of aluminum foil and divide the veggies and add 2-3 pineapple slices into each packet.

In a bowl, whisk together bbq sauce, juice from pineapple slices, soy sauce and garlic. Spread about 2 tablespoons of the sauce on the chicken and make sure to reserve about 1/4 cup. Seal up the foil packets.

Place chicken packets onto the grill and grill for 13-15 minutes, flipping at about 7 minutes. In the oven, bake them for 30-45 minutes depending on your oven. To serve, carefully open packets, baste with reserve sauce and garnish with green onions.

By Jamie King RDN, LDN, Clinical Nutrition Manager