Tropical BBQ Chicken and Veggies
A sweet and tangy take on regular old BBQ Chicken!
Servings Prep Time
4people 20min
Cook Time
30min
Servings Prep Time
4people 20min
Cook Time
30min
Ingredients
Chicken and BBQ Sauce
Instructions
Pre Camp Prep
  1. Peel the pineapple and slice into rings. Use a biscuit cutter to cut out the core of each ring.
  2. Reserve 8 rings. Throw the rest into a food processor or blender and blend until liquified. Press the pulpy juice through a fine mesh sieve.
  3. MIx the BBQ sauce, pineapple juice, soy sauce and garlic. Store in a plastic container in a cooler until use.
Cook Time!
  1. Chop up the pepper, zucchini and onion into chunks.
  2. Spread out over a large tinfoil grill sheet. Drizzle with olive oil, soy sauce and seasonings.
  3. Reserve 1/4 c of prepared BBQ sauce for after cooking. Brush chicken with the remainder of the BBQ sauce.
  4. Place chicken skin side down and pineapple rings on a grill over the fire.
  5. Once the chicken skin is good and crispy flip them over. Baste the other side in BBQ sauce. Keep flipping and basting every 5 minutes or so until the chicken is cooked through and the juices run clear. 15-20 min
  6. Flip pineapple rings over once they start to get grill marks. About 5 min. Leave another 5 minutes and then remove from grill.
  7. Add the tray of veggies to the grill. Stir occasionally until cooked through. 15-20 min
  8. Plate up the veggies, pinapple and chicken. Brush the chicken with some of the reserved BBQ sauce and enjoy!