Foil Packet Hawaiian BBQ
with vegan sausage / pineapple / bell pepper / rice
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.
Ingredients
- 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
- Vegetarian / vegan sausage - 12 oz, sliced (sub cubed seitan)
- 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
Nutrition Facts
Prep
- 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)
- Bell peppers / Onions / Garlic / Squash / Vegan 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 vegan 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.
- If rice was made ahead, reheat in the microwave (reserve half if doubled).
- 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 packet filling over rice 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