My cousin and I do little get togethers every once in awhile. I’ll pick a recipe, he’ll enjoy a nice home cooked meal. His roommate got in on this one and boy, did we have a hay day with this dish. It had the perfect combination between sweet and salty.

Serves: 4

Hands-on time: 15

Total Time: 30

Gluten free, dairy free

Ingredients

4 boneless chicken breasts

1 cup BBQ sauce

1 15-ounce canned pineapple slices (including the juice)

1-2 garlic cloves

2 teaspoons Bragg Liquid Aminos or soy sauce

1 red bell pepper, diced

1 bunch asparagus

Green onions for topping

Directions

1. Combine BBQ sauce, juice from the pineapples, garlic, and Bragg Liquid Aminos in a bowl and whisk together.
2. Cut red bell pepper.
3. Place each chicken breasts into tin foil. Add veggies and 2-3 slices of pineapple in each packet.
4. Top chicken breasts with 2 tablespoons BBQ sauce mixture. Save about ¼ cup.
5. Wrap up tin foil packet. Set on grill. Cook for 13-15 minutes. Flip halfway through.
6. Baste with remainder BBQ sauce mixture and top with green onions.
7. Enjoy!