Make room on the barbecue for this simple foil-pack dinner. Start with chicken thighs, add a sweet-and-sour sauce, and fresh veggies. The zesty CATALINA Dressing adds lots of flavour to this foil-pack recipe.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/4 cup Heinz Tomato Ketchup
1/4 cup KRAFT Catalina Dressing
1/4 tsp. ground ginger
4 canned pineapple rings in juice, drained with 2 Tbsp. juice reserved, divided
8 small boneless skinless chicken thighs (1 lb./450 g)
1 red pepper, chopped
1 onion, cut into thin wedges
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How do I make it ?
Heat barbecue to medium-high heat.
Mix first 3 ingredients in small bowl until blended. Stir in pineapple juice.
Place 2 chicken thighs on centre of each of 4 large sheets heavy-duty foil; top with 1 Tbsp. ketchup mixture and 1 pineapple ring. Cover each with 1/4 each of the peppers, onions and remaining ketchup mixture. Fold foil to make 4 packets.
Grill 20 min. or until chicken is done (165ºF). Remove from barbecue. Let stand 5 min. Cut slits in foil to release steam before opening packets.
Kraft Kitchen Tips!
Prepare using 4 small boneless skinless chicken breasts.
Serve topped with chow mein noodles.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 2 g
Cholesterol 80 mg
Sodium 400 mg
Carbohydrate 15 g
Fibre 1 g
Sugars 11 g
Protein 22 g
4 servings, 1 foil packet (360 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.