Prepare the Chicken and Veggies:

1. Preheat the grill to medium-high heat (about 375-400°F). Alternatively, preheat your oven to 400°F (200°C).

2. Season the chicken breasts with salt, pepper, garlic powder, onion powder, and smoked paprika (if using). Drizzle with olive oil.

3. Cut the red bell pepper and onion into thin slices.

Assemble the Foil Packets:

1. Lay out four sheets of aluminum foil, each large enough to hold one serving of chicken and veggies.

2. Place one chicken breast in the center of each foil sheet. Drizzle with a little BBQ sauce.

3. Add a handful of pineapple chunks, red bell pepper slices, and onion slices on top of each chicken breast.

4. Drizzle the remaining BBQ sauce over the veggies and chicken.

5. Fold up the sides of the foil and then crimp the edges together to seal the packet tightly. Make sure it’s sealed well to trap the steam and flavors.

Cook the Foil Packets:

1. Grill Method: Place the foil packets on the preheated grill and cook for 25-30 minutes, flipping halfway through. The chicken should reach an internal temperature of 165°F.

2. Oven Method: Place the foil packets on a baking sheet and bake for 30-35 minutes, until the chicken is cooked through and the internal temperature reaches 165°F.

Finishing Touches:

1. Carefully open the foil packets (watch out for hot steam).

2. Garnish with chopped fresh cilantro before serving for a fresh burst of flavor.