BBQ Sweet-n-Sour Chicken

I prepared this dish for the first time up at my wonderful Aunt Debys' lake house in Michigan.  I thought that the ingredients were fitting for her tiki style atmosphere and all.  And boy was it ever a hit.  Their lake friends were all asking me if this was sweet and sour chicken, and smiling to myself I said no it's just bbq sauce.  But let me tell you, had I not been the one to make it, I too would of been questioning it.  The juices from the pineapple and bell pepper infuse the bbq sauce with their bittersweet flavors completely altering the bbq sauce.  I served it over jasmine rice, and viola` we had a very simple but wonderful interpretation of sweet and sour chicken with rice.

3-4 boneless skinless chicken breasts

1 green bell pepper (sliced)

1 fresh pineapple (fresh is better than canned here) (sliced)

bbq sauce (I prefer Sweet Baby Ray's)

salt/ pepper

prepared white rice (I always use Jasmine Rice)

-Preheat gas grill.  Wash and dry chicken breasts; salt/ pepper both sides.  Using large square portions of aluminium foil to create "pouches", place chicken breast in center.  Cover with about a 1/4 cup of bbq sauce and top off with two pepper rings and two pineapple rings.  Fold foil inward, gathering at the top tightly.  Place pouches on the top rack of a medium-high heated grill.  Grill for 15 min's, or until chicken is cooked (165*).  Serves 4.  Enjoy!