Camp Recipes: Tropical Chicken Packets

March 15, 2012 in Main Dishes by amylaree

Some days meat and potatoes are too hum-drum. If you’re in the mood for something a little more exotic, this camp recipe mixes the tropics with the orient.

This recipes makes enough for one packet, so double up if you want more.

Camp Recipes: Tropical Chicken Packets

Rating: 41

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 1 foil packet

Camp Recipes: Tropical Chicken Packets


  • 2 links Thai Chicken Sausage, cut into 2" pieces (1 boneless, skinless chicken breasts also work, too)
  • 1/2 can (4 oz.) pineapple chunks (drained)
  • 1/4 red bell pepper, cut into strips
  • 1/4 orange bell pepper, cut into strips (optional)
  • 2 - 3 scallions, chopped
  • 1 teaspoon chopped thai basil, fresh (optional)
  • 1.5 tablespoons spicy Korean BBQ sauce or teriyaki sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon grated ginger, fresh
  • 1 cup cooked quinoa (or rice of your choice)


  1. Make large double layer square of foil. Spray with pam or non-stick cooking spray.
  2. Place chicken on foil. Layer pineapple, peppers and basil on top of chicken.
  3. In a bowl Korean BBQ sauce (or teriyaki), brown sugar and ginger. Pour evenly over chicken, pineapple and pepper mixture.
  4. Wrap and seal the aluminum. Leave room in the packet to allow air to flow through as it cooks.
  5. Cook on hot coals for 15 minutes. Flip about half-way through.
  6. Open with caution – there will be plenty of steam.
  7. Empty foil packet onto cooked quinoa or rice. Enjoy.