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Foil Packet Hawaiian BBQ Sausage
with pineapple / bell pepper / rice

Active: 20 min Total: 45 min
Sweet, savory, and served over rice, pineapple and BBQ sauce give these foil packet meals a Hawaiian vibe.
Smarts #1: The packets can be fully assembled and sealed up to a day ahead of time. Store them on a sheet pan to catch any liquid that might leak out.
Smarts #2: Since the packets are sealed as they cook, the flavor doesn't change much whether cooked in the oven or on the grill. Choose whichever cooking method is easiest.


Foil Packet Hawaiian BBQ Sausage:
  • Rice, uncooked white or brown - 2/3 cup
  • Bell peppers, any color - 2 , sliced
  • Onions, medium - 1 , sliced
  • Garlic - 2 cloves , chopped
  • Squash, summer or zucchini - 1 lb , ½” / 1.3 cm slices
  • Sausage, any pre-cooked or smoked variety - 12 oz , sliced (chicken sausage works well)
  • Pineapple, fresh - 12 oz , chopped
  • BBQ sauce - 1/3 cup , plus more for serving (use your favorite)
  • Oregano, dried - 1 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Foil - for cooking


  1. Rice - (Double if making Tuesday’s meal; if prepping right before serving, get oven / grill heating before continuing with prep.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Bell peppers / Onions / Garlic / Squash / Sausage - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Pineapple - Chop pineapple. (Can be done 1 day ahead)
  4. Assemble foil packets - Toss pineapple, bell peppers, onions, garlic, squash, and sausage with BBQ sauce, oregano, salt, and black pepper. Tear foil into large squares (1 / serving). Divide filling between foil squares. Fold foil over filling and seal tightly. Set finished foil packets on a sheet pan. (Note: If using a lightweight foil, it’s a good idea to wrap each packet in an extra square to prevent the filling from leaking out.) (Can be done 1 day ahead)

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  1. If cooking on the grill: Heat grill to 500F / 260C. Clean grates and brush with some cooking oil.
  2. If cooking in the oven: Heat oven to 450F / 232C.
  3. {grill}: Transfer foil packets to grill. Cook with lid closed until vegetables are tender, ~25 minutes.
  4. {oven}: Transfer foil packets (on sheet pan) to oven and bake until vegetables are tender, ~25 minutes.
  5. If rice was made ahead, reheat in the microwave (reserve half if doubled).
  6. Carefully open foil packets (they will release steam, so it’s a good idea to use oven mitts or tongs to help open these).
  7. Serve foil packet filling over rice with some extra BBQ sauce if you’d like. Enjoy!



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