Foil Packet Hawaiian BBQ Sausage
with pineapple / bell pepper
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.
Smarts: Since paleo BBQ sauces are widely available, we're leaving BBQ sauce on the grocery list here. Just make sure whichever brand you use is compliant with your needs.
Ingredients
- 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 - 16 oz, sliced (chicken sausage works well)
- Pineapple, fresh - 12 oz, chopped
- BBQ sauce - 1/3 cup, plus more for serving (use your favorite paleo-friendly brand)
- Oregano, dried - 1 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Foil - for cooking
Nutrition Facts
Prep
- Bell peppers / Onions / Garlic / Squash / Sausage - Prep as directed and combine. (Can be done up to 5 days ahead)
- Pineapple - Chop pineapple. (Can be done 1 day ahead)
- 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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Make
- If cooking on the grill: Heat grill to 500F / 260C. Clean grates and brush with some cooking oil.
- If cooking in the oven: Heat oven to 450F / 232C.
- {grill}: Transfer foil packets to grill. Cook with lid closed until vegetables are tender, ~25 minutes.
- {oven}: Transfer foil packets (on sheet pan) to oven and bake until vegetables are tender, ~25 minutes.
- Carefully open foil packets (they will release steam, so it’s a good idea to use oven mitts or tongs to help open these).
- Serve foil packets with some extra BBQ sauce if you’d like. Enjoy!
Nutrition Facts
Reviews
Ratings
42 reviews
I made this in a Dutch oven instead of foil packets, and I used canned pineapple. I topped it with roasted cashews for crunch. I thought it was delicious! It was also very colorful and pleasing to look at.
0 HelpfulThis is a go-to meal in regular rotation. I use a smoked beef sausage (kielbasa or similar) and sometimes sub sweet potato for the zucchini / squash. Canned pineapple works great and just about any grain will go well.
0 HelpfulMade this several times and love it! I usually just put the peppers and onions in a skillet and then the sausage, then finally the pineapple and BBQ sauce. I used Andouille sausage, which gives it a little kick. Update: made with farro and that was good, too. Might try diced potatoes next time. And used an andouille smoked pork sausage which was great.
0 HelpfulMade the mistake of using Aldis hot italian sausage. Too hot. Otherwise would have been tasty.
0 HelpfulSo easy, hearty, and versatile! This would be great with some different veggies and a savory sauce, maybe a creamy soup or gravy.
0 Helpful