Grilled Sweet-and-Sour Chicken Packets With Rice

Grilled Sweet-and-Sour Chicken Packets With Rice

4.5 of 5 (26)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 566.0
  • Total Fat: 7.5 g
  • Cholesterol: 146.3 mg
  • Sodium: 262.8 mg
  • Total Carbs: 60.2 g
  • Dietary Fiber: 3.5 g
  • Protein: 58.2 g

View full nutritional breakdown of Grilled Sweet-and-Sour Chicken Packets With Rice calories by ingredient
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Introduction

You've never had sweet and sour chicken like this before! Grilling your chicken and veggies all in one packet makes for an easy clean-up. You've never had sweet and sour chicken like this before! Grilling your chicken and veggies all in one packet makes for an easy clean-up.
Number of Servings: 4

Ingredients

    4 boneless skinless chicken breasts (about 1 1/4 lb)
    1/2 cup sweet-and-sour sauce
    1 can (8 oz) pineapple chunks, drained
    1/2 medium green pepper, cut into strips
    1/2 medium yellow pepper, cut into strips
    1/2 medium red pepper, cut into strips
    1/2 small onion, cut into small wedges
    1 cup (dry) brown rice

Directions

1. Heat gas or charcoal grill. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray.
2. Cook rice according to directions.
3. On one side of each foil piece, place 1 chicken breast. Top each with 1 tablespoon sweet-and-sour sauce and one-fourth of the pineapple, bell pepper and onion. Top with remaining sauce.
4. Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for heat expansion. 5. When grill is heated, place packets on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (170°F). Place packets on plates. Cut Fold back foil. Serve over rice.

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Member Ratings For This Recipe



  • 6 of 6 people found this review helpful
    Loved it! I easily made this for two and used a 12-oz frozen 3-pepper blend. Also, here's a tip for making brown rice: On a Saturday I make a 2-pound bag. When it's done & cool, I portion out into baggies in 1-cup amts. Put them in a freezer bag. When needed, microwave 1 min/baggie! - 9/5/12

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  • Very Good
    4 of 4 people found this review helpful
    I thought the dish was delish and so did my husband. I baked mine at 350 for 30 minutes instead of grilling though. This is definately going on my list for future meals. - 1/5/10

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  • Incredible!
    4 of 4 people found this review helpful
    Delicious. I cooked it in the oven at 425 for about 25 min. I used brown rice and made my own sweet and sour sauce. Will definitely make again! - 3/7/09

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  • Very Good
    2 of 2 people found this review helpful
    Made this for dinner tonight, it was super yummy. I also added some Broccoli to it - I thought that it was the best part!!!! This is going in my recipe book for sure! - 7/13/10

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  • 1 of 2 people found this review helpful
    I thought the total calories was a little high for a chicken dinner dish. I don't think 4 oz of chicken cooked yields 286 calories. - 6/15/14

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