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Our New Grilling Obsession: Jerk Chicken and Pineapple Foil Packets

By Tieghan Gerard
Created January 10, 2017
The secret to these five-ingredient foil packets is a dash of jerk seasoning and a splash of coconut rum.

I’m constantly on the hunt for quick meals that have a short ingredient list and don’t leave me with a sink full of dirty dishes, but those recipes are hard to find! I was starting to think it was near impossible until I discovered foil-packet dinners. Now, I just can’t get enough of them! My recent obsession is this tropical foil packet that combines jerk chicken and pineapple. It only calls for five ingredients, 10 minutes of prep and leaves you with practically no cleanup. Dreams DO come true! Here’s how to make it.

First, grab your ingredients and some foil. I find it best to use large, heavy-duty foil.


Lay a large sheet of heavy-duty foil or a double layer of regular foil on the counter. Rub the foil with a little olive oil. Place the chicken in the center of the foil and drizzle with additional olive oil. Next, sprinkle on the jerk seasoning.


Scatter the pineapple wedges around the chicken and top with the rum (you can leave the rum out, if you’d prefer).


Now it’s time to fold the packet! First, bring the short ends of the foil together and fold twice to seal.


Next, fold in the sides to seal, making sure to leave room for steam.


Grill for 20 to 25 minutes on medium-high heat, or until the chicken is cooked through, flipping once while it cooks. Cooking time can vary depending on the size of your chicken.


Remove the foil packets from the grill, open and top with fresh cilantro and lime wedges, and serve.