Hawaiian Chicken on the Double Flame Fire Pit
Carefully cooked chicken breast with a smoky barbecue sauce and a lightly sweet pineapple with vegetables is a truly fantastic recipe for your next barbecue weekend. Although the pineapple is the basis for this delicious Hawaiian chicken and the main ingredient that gives this recipe its unique flavor, adding different vegetables will bring the most out of this dish. We decided to go with sliced zucchini and finely chopped bell pepper, but you could also add some tomatoes, eggplants, or even onions. Sprinkle everything with some freshly squeezed lemon juice before serving and enjoy!
3 pieces (about 7oz each) boneless chicken breast
10oz canned pineapple, drained
1 red bell pepper
1 medium-sized zucchini
2 spring onions
2 tsp soy sauce
1 tsp garlic powder
1 whole lemon
For the barbecue sauce:
1 cup high-quality ketchup
¼ cup apple cider vinegar
1 tbsp lemon juice
2 ½ tbsp light brown sugar
2 ½ tbsp sugar
½ tbsp onion powder
Thoroughly rinse the meat under cold running water and pat dry with a kitchen towel. Set aside.
Next, prepare the barbecue sauce. In a medium-sized bowl, mix together ketchup, apple cider, one tablespoon of lemon juice, sugar, and onion powder. Set aside.
Prepare the vegetables next. Rinse well and place on a cutting board. Using a sharp knife, slice zucchini into ¼ inch thick slices. Finely chop the bell pepper and spring onions. Set aside.
Take a large piece of aluminum foil and cut into three equal pieces (approximately 10x15inch each). Place one piece of chicken breast onto each piece of aluminum foil and add zucchini, chopped bell pepper, and pineapple. Drizzle with soy sauce and some lemon juice. Sprinkle with garlic powder and wrap with aluminum foil creating a small packet. Refrigerate for a while.
Meanwhile, start your Breeo fire pit. You will have to start with an open fire to prepare the barbecue sauce. Start the fire using small dry wooden matches and then add a couple of dry hardwood logs. Lower the grill until it’s right over the flames and allow the fire to burn for a while – you need a very hot fire with high flames for the best barbecue flavor.
Pour the barbecue sauce in a medium-sized cast-iron skillet (or some other fireproof pan) and place on the grill. Cook for about 15 minutes or until half of the liquid has evaporated. Stir occasionally. Remove from the grill and set aside.
Now, add some charcoal into your Breeo fire pit (about 10-15 briquettes will be enough). When you see the briquettes start to glow, it’s time to prepare the chicken. Carefully place wrapped meat on the grill and drizzle with the barbecue sauce, making sure the aluminum foil is wrapped tightly around the ingredients. Cook for 20-25 minutes, or until desired doneness.
Remove from the grill and sprinkle with lemon or lime juice before serving. Optionally, add some more seasoning to taste and serve your Hawaiian Chicken immediately!