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.
This 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.
Made 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.
Made the mistake of using Aldis hot italian sausage. Too hot. Otherwise would have been tasty.
So easy, hearty, and versatile! This would be great with some different veggies and a savory sauce, maybe a creamy soup or gravy.