While you can use canned pineapple for this, fresh pineapple is way better.

2 chicken breasts 1 red bell pepper, cut into 1" squares 1 green bell pepper, cut into 1" squares 1 cup Fresh sliced pineapple, sliced into bite-sized pieces BBQ sauce Nonstick foil

Preheat oven to 425F. Place pineapple and bell pepper in a large bowl. Add 1/3 cup bbq sauce and toss to coat. Prepare 2 sheets of nonstick foil, about 10x12", or big enough to form pouches for chicken and vegs. Lay foil onto a rimmed cookie sheet. Divide the vegetable mixture between the 2 sheets of foil, leaving a 2-inch border on all sides. Sprinkle chicken breasts with salt and pepper, then place a breast on each vegetable pile. Pour barbecue sauce over the chicken. Fold the sides of the foil to meet over the center, then crimp the edges together to create completely sealed packets. Oven cook: Bake packets on cookie sheet at 425°F for 20 to 25 minutes. After removing from heat, let rest for 5 minutes before opening packets and serving. BBQ Grill: Place the packets directly onto the grill grates, cover, and grill until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes. Let cool for 5 minutes before opening the packets and serving.